Here’s a classic Trifle recipe—a layered dessert that’s visually stunning and deliciously creamy:
Ingredients (serves 6–8)
Cake Layer:
- 1 store-bought pound cake, sponge cake, or angel food cake, cut into cubes (about 4 cups)
- Optional: 2–3 tablespoons sherry, brandy, or fruit juice to drizzle
Fruit Layer:
- 2 cups mixed berries (strawberries, blueberries, raspberries) or any seasonal fruit
- 2 tablespoons sugar (optional, for macerating berries)
Custard Layer:
- 2 cups vanilla pudding or custard (homemade or store-bought)
Cream Layer:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping:
- Shaved chocolate, toasted nuts, or additional berries
Instructions
1. Prepare the Fruit (Optional):
- Toss berries with sugar and let sit 10–15 minutes to release juices.
2. Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Assemble the Trifle:
- In a large glass bowl or individual serving cups, layer as follows:
- Cake layer: Place a layer of cake cubes at the bottom, drizzle lightly with sherry, brandy, or juice.
- Fruit layer: Spoon a layer of berries over the cake.
- Custard layer: Spread a layer of vanilla pudding/custard.
- Cream layer: Dollop or spread whipped cream over the custard.
- Repeat layers until all ingredients are used, finishing with whipped cream on top.
4. Decorate & Chill:
- Garnish with shaved chocolate, extra berries, or nuts.
- Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
💡 Tips:
- You can customize trifle with chocolate pudding, caramel sauce, or any seasonal fruit.
- Using a clear glass bowl shows off the beautiful layers.
- For a boozy adult version, soak the cake cubes in liqueur or flavored syrup.
If you want, I can also give a quick no-bake mini trifle version that uses cookies instead of cake and takes just 15 minutes to assemble.
Do you want me to do that?
