Ingredients
Ladyfingers or Pound Cake, 1 (7-ounce) package (or 1 pound cake)
Fresh Mixed Berries (strawberries, blueberries, raspberries, blackberries), 4 cups (washed and prepped)
Custard or Pastry Cream, 3 cups (homemade or store-bought)
Heavy Whipping Cream, 2 cups (cold)
Granulated Sugar, 1/2 cup (for whipped cream)
Optional: Vanilla Extract, 1/4 teaspoon for cream flavor
Coconut Cream, 2 cups (as a dairy-free alternative)
Instructions
Prep a clear glass trifle bowl and chill all components in the refrigerator if not already cold.
Dip ladyfingers or cake cubes briefly in a shallow bowl of cold milk (or water + vanilla for flavor) and layer in the bowl as the base.
Spread a 1/3 of the custard over the cake layer.
Scatter half the berries evenly over the custard.
Top with 1/2 the whipped cream (beaten with sugar and vanilla until stiff peaks form).
Repeat layers: cake, custard, berries, whipped cream.
Finish with a final layer of berries and a crown of whipped cream.
Chill for at least 2 hours before serving for best texture.
Notes
Use ripe but firm berries to avoid over-softening
Coconut cream must be very cold for proper whipping
Store covered in the refrigerator for up to 24 hours
- Prep Time: 30
- Cook Time: 15
- Category: No-Bake Dessert Recipes
- Method: Assembling/Chilling
- Cuisine: British/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of trifle
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg