Berries & Cream Mini Trifles
by Aimee
Layers of cake and custard, jam and fruit – topped off with whipped cream: these adorable individual berries & cream mini trifles are perfect for a picnic or backyard gathering.
Oh friends, we are on the cusp of two full months of summer adventures! My brain has been swirling with ideas and plans for weeks; now it’s time to jump into action. Campsites are booked, picnic gear is out and ready, and I’m making lists upon lists of warm weather seasonal eats.
At the top of the dessert list are these Berries & Cream Mini Trifles. They can accommodate any berry that is ripening in your garden (right now wild strawberries are prolific) and are perfectly portable.
Berries & Cream Mini Trifles
Not only are these the cutest little desserts, but they are actually very practical for a busy summer! You know I love a do-ahead recipe, and these mini trifles are even better on the second day. The overnight chill gives the cake a chance to soften and the flavours to mingle.
And then of course, mini trifles in recycled jam jars are are ready to travel. Add them to a cooler for picnics or a campout, or tuck them in a basket and bring them to the beach. These British-inspired desserts would also make a lovely gift for a friend.
Components for Berries & Cream Mini Trifles
Here’s what you will need to assemble your dessert in jars!
Sponge or pound cake – I fond this orange-scented cake from my Victoria Sponge is perfect, as is my Lemon Ricotta Pound Cake.
Homemade jam or compote – pair this spread with the fresh fruit you are using in the trifle. I use Blueberry Lavender Preserves, Strawberry Honey Jam, Rhubarb Compote and more.
Custard or pudding – Use your favourite Crème Anglaise, vanilla pudding, or do what I do, and elevate Bird’s Custard (instructions in the recipe).
Berries – Fresh seasonal berries. Feature one variety, like raspberries, or combine a few for a mixed berry dessert.
Whipped Cream – I use 35% cream and whip it myself, with a dash of vanilla or vanilla powder and sugar.
Garnish: flower petals, chopped pistachios, edible decorations – these are all optional as you don’t really see them on a lidded jar. But the crunch from toasted walnuts or pistachios is lovely.
How to Assemble the Trifle in Jars
Cut four circles of cake from an 8-inch round. I use a biscuit cutter or the top of the jar.
Generously spoon jam or preserves on the bottom half of the cake rounds. Top with remaining half to make a sandwich and place in the bottom of the jam jar or mason jar.
Pour over custard until the jar is filled halfway. Chill until the custard is set. Tumble in the fresh berries and spoon in the whipped cream. Top with lids and chill for at least 2 hours.
More Desserts in Jars
I’ve always loved a dessert in a jar, and have been serving up custards, trifles, crisps and crumbles in mini jars ever since I can remember! Individual desserts are just so darn cute!
Desserts in jars are also very practical for bringing along on picnics or campouts. Screw on the lid, toss in a basket and away you go. Here are some more recipe ideas for your summer outdoor adventures.
Cranberry Orange Eton Mess ~ Not just for Christmas! Build these in jars using fresh, seasonal fruit like peaches and rhubarb compote. (Gluten Free)
Fruit Crisps and Crumbles ~ Bake these right in a mini mason jar (I use 125ml). Cool completely, then top with a lid.
Chocolate Almond Molten Cakes ~ Everyone loves a lava cake and this on has a secret ingredient! (Gluten Free)
Rustic Rhubarb Custard Pies ~ An early summer favourite! These tiny pies pack a ton of flavour.
Sour Cream Panna Cotta with Strawberry Compote ~ Make ahead and forget until serving. These are so pretty and very refreshing on a hot summer day. (Gluten Free)
Ginger Custard and Raspberry Parfait ~ Tart and sweet berries play off wonderfully with the heat of the ginger in this simple dessert. (Gluten Free)
Black Forest Brownie Trifles ~ These decadent trifles look beautiful layered in jars. (Gluten Free)
Berries & Cream Mini Trifles Recipe
Berries & Cream Mini Trifles
Equipment
- 4 jam jars with lids 250ml
Ingredients
- 1 8-inch round vanilla sponge cake or pound cake
- 1/4 cup berry jam or preserves
- 3 Tablespoons Bird's Custard powder
- 1/4 cup granulated sugar
- 2 1/4 cups whole milk
- 1/2 teaspoon pure vanilla extract divided
- 1 Tablespoon unsalted butter
- 1/4 teaspoon flaky sea salt
- 1 1/2 cups whipping cream
- 1 Tablespoon Powdered sugar
- 2 cups fresh berries washed, sliced if needed
Instructions
- Use a lid or biscuit cutter to cut out 4 small rounds of sponge cake. Slice them in half horizontally with a serrated knife.
- Spread a tablespoon of jam or preserves on the bottom round of cake and top with the remaining round. Press your jam sandwiches into the bottom of the jars.
- In a small pot, whisk together custard power, sugar and milk. Bring to a simmer over medium heat, whisking all the time. When the custard has thickened and begins to bubble, cook for 1 full minute then remove from heat.
- Add 1/4 teaspoon of vanilla, the butter and flaky salt to the custard. Whisk until the butter is melted. Cool slightly.
- Pour about 1/4 cup of custard over the cake in the jam jars. Cool custard completely while you prepare the fruit and cream layers.
- Whip the cream to soft peaks. Add the remaining 1/4 teaspoon of vanilla and the powdered sugar. Now you are ready to finish your mini trifles.
- Divide the berries among the jars of cake and cooled custard. Top with whipped cream, filling right to the top. Screw the lids on top. Voila! Your berries and cream mini trifles are ready to serve.
- Enjoy your dessert immediately, or chill the jars for up to 2 days. I find them best after a 4-5 hour chill in the fridge to let the flavours meld a bit.
Nutrition
Tip: For a winter holiday version of this dessert, use thawed frozen raspberries and toss with a little booze (Prosecco or dessert wine) and orange zest. Use in place of the fresh fruit and keep everything else the same.
Original article: Berries & Cream Mini Trifles.