Description
Mini trifles are a delightful, single-serving dessert perfect for parties and gatherings. Layers of moist cake, creamy custard, fresh fruit, and fluffy whipped cream come together in clear cups for a beautiful and delicious treat. Customize with your favorite flavors and toppings!
Ingredients
Scale
- Cake Layer:
- 2 cups cubed sponge cake (store-bought or homemade)
- Optional: 2 tablespoons of fruit juice or liqueur for soaking (e.g., orange juice, amaretto)
- Custard Layer:
- 2 cups vanilla custard (store-bought or homemade)
- Fruit Layer:
- 1 cup fresh berries (e.g., strawberries, raspberries, or blueberries)
- 1 banana, sliced (optional)
- Whipped Cream Layer:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Garnish:
- Fresh mint leaves
- Additional berries or grated chocolate
Instructions
- Prepare the whipped cream:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. - Assemble the trifles:
- In small clear cups or dessert glasses, layer the ingredients.
- Start with a layer of cubed sponge cake. Drizzle with fruit juice or liqueur if using.
- Add a layer of vanilla custard.
- Add a layer of fresh fruit.
- Top with a generous dollop of whipped cream.
- Repeat layers:
Repeat the layering process if the glasses are tall enough, ending with whipped cream on top. - Garnish:
Decorate each trifle with mint leaves, extra berries, or a sprinkle of grated chocolate. - Chill and serve:
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Substitute the sponge cake with brownies or cookies for a different flavor.
- Use dairy-free whipped cream and custard for a vegan-friendly version.
- These trifles can be made up to a day in advance and stored in the refrigerator.