prep: 20mins
cook: 10mins
serves: 4-6


  • 400g ready made vanilla pound cake, diced to about 2cm x 2cm
  • 300mL Bulla Thickened Cream
  • 5 Tbsp icing sugar
  • 1 tsp vanilla extract
  • 200g berries
  • to make compote
  • 100g berries of choice
  • pinch of sugar
  • 2 star anise
  • 1 tsp cinnamon powder
  • 1 Tbsp water
  • to serve
  • mint leaves, fresh berries, dash of grated nutmeg

Festive Berries Trifle with Nutmeg-Infused Chantilly


  1. For the compote, in a pot, add water, sugar, berries and spices and bring to a boil. Simmer for about 5 minutes until the mixture thickens up. Set aside to cool.
  2. Meanwhile, in a mixing bowl, whip Bulla Thickened Cream with icing sugar and vanilla until you get a firm texture. Set aside.
  3. To assemble, in separate dessert glasses, place alternate layers of vanilla cake, whipped cream, compote and fresh berries. Garnish with mint leaves, additional berries and grated nutmeg.