Fruit Trifle Recipe
Description
A fruit trifle is a layered dessert typically made with sponge cake, custard, fresh fruits, jelly (optional), and whipped cream. It’s visually stunning in a glass bowl, making it perfect for parties or family gatherings. The layers create a combination of textures: soft cake, creamy custard, juicy fruits, and fluffy whipped cream.
This version uses seasonal fruits, custard, and whipped cream for a light yet indulgent treat.
Ingredients
Servings: 6–8
For the sponge cake layer (or use store-bought):
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup sugar
2 large eggs
½ cup milk
2 tbsp olive oil, melted
1 tsp vanilla extract
For the custard:
2 cups milk
3 tbsp sugar
2 tbsp cornstarch
2 egg yolks
1 tsp vanilla extract
For the fruit layer:
1 cup strawberries, sliced
1 cup blueberries
1 cup kiwi, sliced
1 cup mango or peaches, diced
(Use any seasonal fruits you like)
For the whipped cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Optional:
Fruit jelly (1 small pack, prepared)
Toasted nuts or grated chocolate for garnish
Preparation Time
Sponge Cake: 15 min prep + 20 min bake
Custard: 10–15 min
Whipped Cream: 5–10 min
Assembly: 10 min
Total Time: ~1 hour
Instructions
1. Make the sponge cake:
Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
In a bowl, whisk eggs and sugar until fluffy.
Mix milk, melted butter, and vanilla in another bowl.
Sift flour, baking powder, and salt. Gradually fold into the egg mixture, alternating with milk mixture.
Pour batter into the pan and bake 18–20 min, or until a toothpick comes out clean.
Let it cool completely, then cut into cubes.
2. Make the custard:
In a saucepan, heat milk until warm.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into egg mixture while whisking.
Return to saucepan, cook on low heat, stirring constantly until thickened.
Add vanilla extract, cool slightly.
3. Make whipped cream:
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
4. Assemble the trifle (in a clear glass bowl for best effect):
Layer the bottom with sponge cake cubes.
Pour a layer of custard over the cake.
Add a layer of mixed fruits.
Optional: add a layer of jelly cubes.
Top with whipped cream.
Repeat layers if your bowl is deep enough.
Garnish with fresh fruits, nuts, or chocolate.
Chill for at least 1 hour before serving.
Serving Suggestion
Serve chilled.
Can be prepared a day ahead for flavors to meld.
Common Questions & Answers
Q1: Can I use store-bought cake?
Yes! Sponge cake, pound cake, or even ladyfingers work perfectly. Just cut them into cubes.
Q2: Can I make it dairy-free?
Yes, use coconut or almond milk for custard and coconut cream for whipped cream.
Q3: How long can I store it?
Keep refrigerated, covered, for up to 2 days. Fruits may release water, so best eaten fresh.
Q4: Can I skip the custard?
Yes, but custard adds creaminess and balance to the sweetness of fruits and whipped cream.
Q5: Can I freeze it?
Not recommended—fruit and whipped cream separate on thawing.