No Small Trifle Recipe

An easy recipe for a potluck, family gathering - or when you want something delicious!

I love trifle as a dessert because it reminds me of my childhood. Trifle was a staple at birthdays and family potlucks. When my family made it, we always used her homemade sponge cake and custard, and added different fruits depending on the season. If I want to go even fancier, I decorate the top with chocolate shavings and cherries. Growing up, it was always a treat to see my grandmother bring out the trifle dish from the fridge and slice it for us. We would savor every bite and lick our spoons clean. It was not only delicious, but also full of love and memories.

 

Recipe:

 

1. Choose a cake base. You can use any type of cake you like, such as sponge cake, pound cake, angel food cake or even brownies. Cut the cake into bite-sized pieces and arrange them in a large glass bowl or a trifle dish.


2. Add some fruit. You can use fresh, frozen or canned fruit, depending on your preference and availability. Some popular choices are strawberries, raspberries, blueberries, peaches, bananas and pineapple. Sprinkle some sugar or lemon juice over the fruit to enhance the flavor and prevent browning.


3. Pour some custard. You can make your own custard from scratch or use a ready-made one from the store. You can also substitute pudding, yogurt or cream cheese for a different texture and taste. Spread the custard evenly over the fruit layer, making sure to cover all the gaps.


4. Top with whipped cream. You can whip your own cream with some sugar and vanilla extract or use a canned whipped cream for convenience. Cover the entire surface of the trifle with a thick layer of whipped cream, creating swirls and peaks for decoration.


5. Repeat the layers. Depending on the size of your bowl or dish, you can make two or more layers of cake, fruit, custard and whipped cream. You can also vary the flavors and colors of each layer for more variety and visual appeal.


6. Refrigerate and serve. Chill the trifle in the refrigerator for at least four hours or overnight to let the flavors mingle and the cake soak up some moisture. Cut into slices or scoop out portions with a large spoon and enjoy your whipped cream trifle!