Ingredients
Heavy Whipping Cream
1.5 cups
Powdered Sugar
0.5 cup
Vanilla Extract
1 teaspoon
Mixed Fresh Berries
2 cups
Diced Peaches or Mangoes
1 cup
Ladyfingers or Pound Cake Cubes
12–15 units (approx. 2 cups cubed)
Fruit Juice (Orange or Apple)
0.25 cup
Fresh Mint Leaves
For garnish (optional)
Instructions
Chill all ingredients and serving glasses in the refrigerator 15 minutes.
In a bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Lightly brush ladyfingers or cake cubes with fruit juice to moisten.
Layer a base of moistened cake in each glass, followed by a layer of cream.
Top with fresh berries and diced fruit. Repeat layers as desired.
Garnish with reserved berries and mint leaves. Chill for at least 1 hour before serving.
Notes
For gluten-free option, use gluten-free cake.
Reserve 1/2 cup berries for garnish.
Canned fruit (drained) works as a substitute for fresh.
Chill for 2 hours for firmer texture.
Assemble up to 24 hours in advance.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini trifle
- Calories: 250
- Sugar: 20g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg