Ingredients
Sponge cake or ladyfingers (250g)
Mixed berries (500g: strawberries, raspberries, blueberries, and blackberries)
Vanilla custard (750ml)
Whipped cream (500ml: heavy cream whipped with sugar and vanilla extract)
Optional: Berry juice or simple syrup (2-3 tbsp for moistening layers)
Instructions
Cut sponge cake into 1cm-thick rounds to fit trifle bowl height
Arrange half the cake slices in the bowl, slightly overlapping
Pour 1/2 cup of berry juice or simple syrup over the first layer
Add half the fresh berries in an even layer
Spoon half the custard over berries
Top with 1/3 of the whipped cream
Repeat layers with remaining cake, berries, custard, and cream
Smooth the top and chill for 3 hours before serving
Notes
Use room temperature custard for easier layering
Allow cake to absorb liquid without making it soggy
Add extra berries on top as garnish for visual appeal
Store leftovers in airtight container in fridge
Chilled custard may firm slightly when layered with cold sponge
Optional: Add 1/4 cup coconut milk for a dairy-free whipped cream alternative
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: Assembly
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 layered portion (approx 150g)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg