Scone trifle cups

Scone trifle cups

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  • 6
  • Easy
  • 15 minutes

The Lazy Makoti’s latest genius trifle? Sherry-soaked scones layered with berry coulis, custard and fresh berries and mint.


  • 1 x 350 g pack Woolworths frozen berries
  • 1 lemon, juiced
  • 6 T caster sugar
  • 6 scones 
  • 3 T sherry 
  • 1 x 500 ml tub Woolworths vanilla bean custard
  • 1 cup cream, whipped 
  • strawberries, to garnish
  • blackberries, to garnish
  • mint, to garnish

Cooking Instructions

1. Place the frozen berries, lemon juice and sugar in a small saucepan and cook over a low heat for about 5 minutes to lightly stew the berries. Strain and set aside the berries, reserving the juice.

2. Bring the juice to the boil for a minute or two to reduce by about half. Pour over the fruit and allow to cool.

3. Roughly break up each scone and divide between 6 individual dessert glasses, then pour over the sherry. Spoon over the cooled fruit mixture followed by a layer of custard. Top with a dollop of whipped cream. Garnish with fresh strawberries or blackberries and mint.

Find more trifle recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

Mogau Seshoene Recipe by: Mogau Seshoene
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Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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