Mini Trifles
Mini trifles are an elegant and versatile dessert served in individual glasses. Layers of cake, custard, fruit, and whipped cream create a beautiful presentation. Perfect for parties, they can be customized for any occasion or flavor preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6–8 mini trifles 1x
- Category: Desserts, No-Bake Treats
- Method: Layering, Chilling
- Cuisine: British-Inspired
Ingredients
Scale
For the trifle layers:
- 1 pre-made pound cake or sponge cake, cubed
- 2 cups (480 ml) custard or vanilla pudding
- 1 1/2 cups (225 g) fresh fruit (e.g., berries, diced peaches, or bananas)
- 1 cup (240 ml) whipped cream or whipped topping
- 1/4 cup (60 ml) fruit preserves or jam (optional, for extra flavor)
For garnish:
- Additional whipped cream
- Fresh fruit
- Shaved chocolate, nuts, or sprinkles (optional)
Instructions
1. Prepare the ingredients:
- Cube the cake into bite-sized pieces.
- If using fruit preserves or jam, warm it slightly to make it easier to drizzle.
2. Assemble the trifles:
- Use 6–8 small glasses, jars, or dessert cups for serving.
- Start with a layer of cubed cake at the bottom of each glass.
- Spoon a layer of custard or pudding over the cake.
- Add a layer of fresh fruit, followed by a drizzle of preserves or jam if using.
- Repeat the layers, finishing with a layer of whipped cream on top.
3. Garnish the trifles:
- Top each trifle with a dollop of whipped cream. Garnish with fresh fruit, shaved chocolate, or sprinkles for a festive touch.
4. Chill and serve:
- Cover and refrigerate the trifles for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- For a holiday twist, use gingerbread cake or add a splash of liqueur like Grand Marnier or Baileys to the custard.
- Substitute cake with ladyfingers or brownies for different textures and flavors.
- These trifles can be made up to 1 day in advance; just wait to add the whipped cream garnish until serving.
Find it online: https://ukfinda.com/mini-trifles/