Easy Mini Trifles
Individual trifle cups made with pound cake, raspberry jam, fresh raspberries, custard, and whipped cream.
Servings: 8
Calories: 283kcal
Ingredients
- 1 raspberry or plain pound cake
- 1 pint fresh raspberries
- 8 tbsp. raspberry jam
- 400 g can of Devon custard
- 236 mL whipping cream
- 1 teaspoon vanilla
- 2 tablespoon sugar
- grated chocolate
Instructions
- Assemble each mini trifle in a small juice glass, plastic cup, mini parfait, or small mason jar. First, cut the pound cake into small cubes, and layer into the bottom of the glass.
- Next take some raspberry jam, and warm it up in the microwave to make it more runny. You can also add a teaspoon or so of water to the warm jam to make it more runny. Pour about a tablespoon or 2 over the pound cake in each glass.
- Add some fresh raspberries as the next layer, but remember to save a few for the top.
- The next layer is the custard, just spoon some over the raspberries. If you do make it yourself, let it cool before you add it
- Then, whip the cream in a stand mixer fitted with the whisk attachment until stiff peaks form. Next add 1 teaspoon vanilla and 2 tablespoons of sugar and whip to combine. Add a layer of whipped cream to the mini trifles as the final layer. Garnish with another raspberry and a little grated chocolate.
Video
Notes
You can change out the berries and jam for any kind you prefer, or make these from mixed berries.
This recipe uses lots of time saving store bought ingredients. Do not substitute the homemade whipped cream for spray can whipped cream, because it will not hold it's shape well. If you are using it, add it just before serving so that it doesn't go runny.
You can make these ahead of time and wrap each one in plastic wrap. Store in the refrigerator until serving time.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 86mg | Fiber: 3g | Sugar: 21g
