This easy Fruit Trifle recipe, layered with goodness, is a summertime delight! With the upcoming Coronation Ceremony, this classic British dessert is fit for the King. The best part of this Trifle recipe is that it is customizable with the fruit of your choice and for any occasion!
- 1 Pound Cake
- 2 cups (2 boxes) Raspberry Jelly, cubed
- 2 cups Custard, prepared
- 3 cups Strawberries (1cup sliced,1 cup diced)
- 1 cup Blueberries
- 1 cup Blackberries
- 1 cup Green Kiwis, diced
- 4 tbsp Sugar
- 2 cup Whipping Cream
- 2 tbsp Icing Sugar/Confectioner’s Sugar
- ½ tsp Pure Vanilla Extract
- 2 sprigs Mint leaves
- Prepare the jelly as per the box instructions or to get a firmer jelly like I did, add only half of the cold water that is required as per the box instructions. Pour into a glass dish, allow it to cool, then cover and place in the refrigerator to set. Once the jelly has set, cut it into small cubes to layer the trifle.
- Prepare the custard as per the instructions on the box. Pour the custard into a glass dish, allow it to cool, and then cover and place in the refrigerator to chill.
- Add the diced strawberries to a bowl and sprinkle with two tablespoons of sugar. Give it a quick mix and keep them aside to macerate. Do the same for the diced kiwis as well.
- In another bowl, add the heavy cream, confectioner’s sugar, and pure vanilla extract. Whip it up till you get stiff peaks.
- Mix half of the whipped cream into the chilled custard using the cut-and-fold technique till the custard and the whipped heavy cream get well blended. Keep it aside for now.
- Cut the pound cake into small cubes.
- You can layer the fruit trifle in your favourite trifle bowl or make individual servings in mini bowls. If you are making just one big trifle, divide all the goodness you have prepared into three portions, reserving a little extra to decorate the top.
- First, put one portion of the cubed cake, then place one portion of the sliced strawberries around the bowl using the cake pieces to hold it up.
- Now add a portion of the macerated strawberries with the juices on top of the cake, then place the blackberries, blueberries, kiwis, and cubed jelly.
- Take a one-third portion of the custard and spoon it on the top. Start with the edge making sure that the custard goes between the strawberries. This will add to the beauty of the trifle from the outside.
- Now repeat the process till you have completed three layers finishing with the custard layer on the top. You could even put a layer of whipped cream on top if you prefer.
- Top with a cluster of all the chopped fruits, a swirl of fresh cream, and fresh mint. Finish it off with a strawberry on the top.
- Place in the refrigerator for at least 3-4 hours or overnight is best before you dig into it to enjoy.