Stone Fruit Trifle 

Make our delicious stone fruit trifle over the Christmas period to delight your guests. We use store-bought sponge and custard so you can quickly throw this together, meaning you’ll have more time to spend with your loved ones.

25 mins serves 1


1 store-bought sponge cake

½ cup plum jam 

3 nectarines, stones removed & sliced

3 peaches, stones removed & sliced

4 plums, stones removed & sliced

500g mascarpone 

400ml Anchor Cream

2 limes, zest only grated

2 cups Anchor Vanilla Flavoured Custard


For The Rum Syrup:

1 ½ cups dark rum 

¼ cup Airborne Clover Multifloral Honey

2 limes, juice only 


To Garnish:

Coconut shavings, lightly toasted

Lime zest in long peels



  1. For The Rum Syrup: Stir rum, honey and lime juice together in a medium saucepan over medium heat until honey is dissolved. Boil until syrup is reduced to ¾ cup, about 5-7 mins.  

  2. Add sliced fruit to rum syrup and simmer with the lid on for 5 mins. Separate fruit from syrup. Let cool.

  3. Cut sponge cake in half and liberally paint the inside with plum jam. Sandwich the sponge together, with jam in the middle, then cut into cubes. 

  4. Mix lime zest with mascarpone and cream.

  5. To Assemble: In the base of a trifle dish layer the sponge squares. Drizzle with rum syrup, then layer the mascarpone mix, stone fruit, then custard. Garnish trifle with coconut shavings and long lime zest.

  6. Refrigerate for 2 hours before serving, then dig in.