Introduction
Mini Trifles are a delightful dessert that layers yummy flavors in small glasses. They are fun, easy to make, and perfect for any occasion, whether it’s a family gathering or a casual get-together with friends.
Why Make This Recipe
These Mini Trifles are a hit with everyone! They are not only beautiful with their layers but also delicious. You can customize them with your favorite fruits and flavors. Plus, they are great for busy days when you want a tasty treat without too much hassle.
How to Make Mini Trifles
Ingredients:
- 85 grams jelly crystals (1 packet Aeroplane jelly if you’re in Australia)
- 125 mls cream (tinned cream, thickened cream, or heavy cream)
- 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped into small squares)
- 1/2 cup port, sherry, or muscat (or juice for a non-alcoholic version)
- 1 1/2 cups custard (bought or homemade)
- 400 grams berries (I used strawberries, raspberries, and blackberries)
- 200 mls thickened cream (known as heavy cream in the US)
- 1 teaspoon custard powder
- Mint leaves for decorating
Directions:
- Make up the jelly following the instructions on the packet. You should have about 2 cups of jelly.
- Use 1 1/4 cups of the jelly to fill the bottoms of 6 small dessert dishes or wine glasses.
- Put the glasses and the remaining jelly in the fridge to chill.
- When the leftover jelly is close to setting but still pourable (this may take 1-2 hours), combine it with the cream and beat on high for 4 minutes.
- The jelly in the cups should be almost set by this time. Carefully pour the jelly and cream mixture (this is the flummery) as an additional layer in each glass.
- Allow this layer to set in the fridge.
- Crush the sponge fingers in a tray. Pour over the port, sherry, or muscat. If you want a non-alcoholic version, use juice.
- Add the soaked sponge fingers as the next layer, followed by a layer of custard in each glass.
- Add chopped berries as another layer, saving 6 whole berries for decoration.
- Whip the thickened cream with custard powder until it forms stiff peaks.
- Pipe the whipped cream on top of each trifle and decorate with a berry and a mint leaf.
How to Serve Mini Trifles
Serve these Mini Trifles chilled, as a stunning dessert at a party or a sweet treat after dinner. Everyone will love digging into these colorful layers!
How to Store Mini Trifles
Keep any leftover Mini Trifles in the refrigerator. They will stay fresh for up to 2 days, but they are best enjoyed within a day for the best texture.
Tips to Make Mini Trifles
- Prepare the jelly a day in advance to save time.
- Use seasonal fruits for the best flavors and colors.
- Feel free to adjust the layers based on what you have at home.
Variation
You can mix it up by adding chocolate or vanilla pudding between the layers. You could also use different types of fruit, like peaches or mangoes, for a tropical twist!
Related Recipes
Check out these delightful recipes for more inspiration:
FAQs
Can I make Mini Trifles ahead of time?
Yes! You can prepare them a few hours or even the day before serving.
Can I use a different type of cream?
Absolutely! You can use whipped coconut cream or any cream you prefer.
What can I replace the jelly with?
You can make a fruit puree or use a fruit-flavored gelatin if you prefer.
Mini Trifles
Description
Mini Trifles are a delightful dessert that layers yummy flavors in small glasses. They are fun, easy to make, and perfect for any occasion, whether it’s a family gathering or a casual get-together with friends.
Why Make This Recipe
These Mini Trifles are a hit with everyone! They are not only beautiful with their layers but also delicious. You can customize them with your favorite fruits and flavors. Plus, they are great for busy days when you want a tasty treat without too much hassle.
Ingredients
- 85 grams jelly crystals (1 packet Aeroplane jelly if you’re in Australia)
- 125 mls cream (tinned cream, thickened cream, or heavy cream)
- 12 pieces Tiramisu sponge fingers (about 1 cup fresh sponge chopped into small squares)
- 1/2 cup port, sherry, or muscat (or juice for a non-alcoholic version)
- 1 1/2 cups custard (bought or homemade)
- 400 grams berries (I used strawberries, raspberries, and blackberries)
- 200 mls thickened cream (known as heavy cream in the US)
- 1 teaspoon custard powder
- Mint leaves for decorating
Instructions
- Make up the jelly following the instructions on the packet. You should have about 2 cups of jelly.
- Use 1 1/4 cups of the jelly to fill the bottoms of 6 small dessert dishes or wine glasses.
- Put the glasses and the remaining jelly in the fridge to chill.
- When the leftover jelly is close to setting but still pourable (this may take 1-2 hours), combine it with the cream and beat on high for 4 minutes.
- The jelly in the cups should be almost set by this time. Carefully pour the jelly and cream mixture (this is the flummery) as an additional layer in each glass.
- Allow this layer to set in the fridge.
- Crush the sponge fingers in a tray. Pour over the port, sherry, or muscat. If you want a non-alcoholic version, use juice.
- Add the soaked sponge fingers as the next layer, followed by a layer of custard in each glass.
- Add chopped berries as another layer, saving 6 whole berries for decoration.
- Whip the thickened cream with custard powder until it forms stiff peaks.
- Pipe the whipped cream on top of each trifle and decorate with a berry and a mint leaf.
Notes
Tips to Make Mini Trifles
- Prepare the jelly a day in advance to save time.
- Use seasonal fruits for the best flavors and colors.
- Feel free to adjust the layers based on what you have at home.