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Photo of Cherry and blueberry celebration trifle by WW

Cherry and blueberry celebration trifle

Total Time
4 hr 40 min
40 min
0 min
This Christmas-time classic has all lips licking, especially with this tasty blueberry and cherry combination!


Sweet sherry

½ cup(s), (125ml)

Lite jelly, prepared

4 serve(s), (equal to 1x 9g sachet, unprepared)


500 g, stalks attached

Un-iced plain sponge cake

450 g, cut into 2cm pieces

Reduced-fat vanilla custard

1½ cup(s), (375ml)

Vanilla yoghurt, 99% fat-free, no added sugar

560 g

Fresh blueberries

250 g

Icing sugar

1 tbs


  1. Prepare jelly following packet instructions. Cover and place in fridge for 4 hours or until set. Coarsely chop jelly.
  2. Remove stalks and stones from one-third of the cherries. Halve pitted cherries. Arrange half the sponge over the base of a 3-litre (12-cup) capacity glass bowl or dish. Drizzle with half the sherry, then layer with half the jelly, custard and yoghurt. Top with halved cherries and half the blueberries. Repeat with remaining sponge, sherry, jelly, custard, yoghurt and blueberries. Cover and refrigerate until required.
  3. Top trifle with remaining cherries. Serve dusted with icing sugar.


TIPS: Trifle can be made a day ahead. You can use frozen cherries if fresh cherries are unavailable.For a non-alcoholic version, replace sherry with orange juice.