Why You’ll Love This Recipe

Mini Trifles are the ultimate in simple yet elegant desserts. They’re incredibly easy to make and allow for endless variations depending on what you’re in the mood for. The beauty of trifles is that you can layer different flavors, textures, and colors to create a treat that’s as beautiful as it is delicious. Whether you prefer fresh fruit, chocolate, or something more exotic, you can adjust the ingredients to make these trifles your own. Plus, since they’re served in individual portions, they’re perfect for gatherings, allowing everyone to enjoy their own little dessert!

Ingredients

For the base:

1 store-bought or homemade sponge cake, cut into cubes
1/4 cup fruit juice or dessert liqueur (optional)

For the custard:

2 cups milk
1/2 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
1 tablespoon cornstarch

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the fruit:

Fresh berries (strawberries, raspberries, blueberries, etc.)
Other fruits (bananas, peaches, etc.), optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the custard: In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally until the sugar is dissolved. In a separate bowl, whisk the egg yolks and cornstarch together. Once the milk mixture is warm (but not boiling), slowly pour it into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat, stir in the vanilla extract, and allow it to cool slightly.
Whip the cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
Assemble the trifles: In individual serving cups or glasses, start by layering pieces of sponge cake at the bottom. If desired, drizzle a bit of fruit juice or dessert liqueur over the cake to add moisture and flavor. Next, add a layer of custard, followed by a layer of fresh fruit. Repeat the layers until you reach the top of the glass, finishing with a generous dollop of whipped cream.
Chill and serve: Refrigerate the assembled mini trifles for at least 1-2 hours to allow the flavors to meld together. Just before serving, top with extra fresh fruit for garnish.

Servings and Timing

Servings: 6-8 mini trifles
Total time: 30 minutes of preparation, plus 1-2 hours to chill
Active time: 30 minutes

Variations

Chocolate trifle: Use chocolate cake instead of sponge cake, and layer with chocolate custard or pudding for a rich, chocolatey version.
Tropical trifle: Swap the berries for tropical fruits like mango, pineapple, and kiwi, and use coconut-flavored whipped cream or custard for a tropical twist.
Gluten-free: Use gluten-free sponge cake or ladyfingers to make these trifles gluten-free.
Vegan: Use non-dairy milk and a vegan custard recipe (such as one made with cornstarch and coconut milk), and top with dairy-free whipped cream.

Storage/Reheating

Storage: Store the mini trifles in an airtight container in the refrigerator for up to 2 days. If you need to prepare them ahead of time, assemble them and refrigerate them until ready to serve.
Freezing: While trifles are best enjoyed fresh, you can freeze the sponge cake and fruit layers separately for later use. However, the whipped cream and custard may not hold up well to freezing.

FAQs

Can I use a different type of cake for the base?

Yes, you can use any cake you prefer, such as angel food cake, pound cake, or even chocolate cake, depending on your flavor preferences.

Can I make the custard ahead of time?

Yes, the custard can be made ahead of time and stored in the refrigerator for up to 2 days. Just allow it to cool completely before assembling the trifles.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream can be used for convenience, but homemade whipped cream will provide a richer and fluffier texture.

Can I use frozen fruit in these trifles?

Fresh fruit is ideal, but you can use frozen fruit if necessary. Just make sure to thaw and drain the excess liquid before using it in the trifle.

How do I make the custard thicker?

If your custard isn’t thick enough, you can return it to the heat and cook it a little longer while stirring constantly until it reaches your desired consistency. You can also add more cornstarch, dissolved in a small amount of milk, if needed.

Can I make these mini trifles without eggs?

Yes, you can make an egg-free custard using cornstarch and non-dairy milk (like coconut or almond milk) for a vegan or egg-free option.

Can I add alcohol to these trifles?

Yes, you can add a splash of liqueur like amaretto, Grand Marnier, or rum to the cake layers to infuse extra flavor. Just be sure to use it sparingly.

How long do these mini trifles need to chill?

To allow the flavors to meld together and for the custard and whipped cream to set, chill the trifles for at least 1-2 hours before serving.

Can I use flavored gelatin instead of custard?

Yes, flavored gelatin can be a fun variation if you prefer something lighter or with a different texture. Just replace the custard with the set gelatin and layer it as you would the custard.

How do I prevent the sponge cake from getting soggy?

Drizzling the cake with just a small amount of fruit juice or liqueur will keep it moist without making it soggy. You can also layer the cake lightly with fruit to create a barrier.

Conclusion

Mini Trifles are a delightful, customizable dessert that’s perfect for any occasion. With their layers of cake, custard, fruit, and whipped cream, they offer a beautiful presentation and a delicious variety of textures. Whether you go with the classic version or get creative with your flavors, these trifles are sure to impress your guests and satisfy your sweet cravings. They’re simple to make, perfect for serving individual portions, and will always be a crowd favorite.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use a different type of cake for the base?

Can I make the custard ahead of time?

Can I use store-bought whipped cream?

Can I use frozen fruit in these trifles?

How do I make the custard thicker?

Can I make these mini trifles without eggs?

Can I add alcohol to these trifles?

How long do these mini trifles need to chill?

Can I use flavored gelatin instead of custard?

How do I prevent the sponge cake from getting soggy?

Conclusion

Mini Trifles

Ingredients

Instructions

Notes

Nutrition