Description
These Delightful Mini Trifles with Fresh Fruits and Cream are a refreshing and elegant no-bake dessert. Layers of fresh strawberries, blueberries, raspberries, kiwi, and sponge cake are soaked in a honey-infused citrus juice, then topped with airy whipped cream for a light and flavorful treat perfect for any occasion.
Ingredients
Scale
Cream Mixture
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Fresh Fruits
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- â…“ cup fresh kiwi, peeled and sliced
Cake and Citrus Mixture
- 1 cup sponge cake, cubed
- ½ cup orange juice
- ¼ cup lemon zest
- 1 tablespoon honey
Instructions
- Prepare the fruits: Start by rinsing the strawberries, blueberries, and raspberries thoroughly. Slice the strawberries and peel and slice the kiwi, setting all fruit aside for layering.
- Make the whipped cream: In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Whip the cream: Using a mixer on medium-high speed, whisk the cream mixture until it forms stiff peaks. This means the cream will hold its shape firmly but will not be overbeaten. Set aside.
- Mix the citrus syrup: Pour the orange juice into a small bowl. Add the honey and lemon zest, stirring well until the honey dissolves completely, creating a sweet and tangy syrup.
- Assemble the trifles: Dip the sponge cake cubes briefly into the citrus syrup, then layer them at the bottom of each trifle dish. Follow with a layer of mixed fresh fruit, then a layer of whipped cream. Repeat layering of soaked sponge cake, fruit, and whipped cream until the dishes are filled to the top.
- Finish with cream layer: Smooth out the final layer of whipped cream with a spatula to create an even surface.
- Garnish: Decorate the top of each trifle with extra fresh fruit slices such as strawberries, blueberries, or kiwi for a visually appealing finish.
- Chill: Place the assembled trifles in the refrigerator for at least one hour to chill and allow flavors to meld.
- Serve: Serve the trifles chilled and enjoy the refreshing combination of fresh fruits and creamy layers.
Notes
- For best results, use chilled heavy cream and a cold mixing bowl to help the cream whip better.
- You can substitute the sponge cake with ladyfingers or pound cake if preferred.
- If fresh berries are out of season, frozen berries that are thawed and drained work well.
- The trifles can be made up to 4 hours in advance and kept refrigerated.
- Adjust sweetness to taste by adding more or less powdered sugar or honey.