Passover English Trifle
Delight your Passover table with the elegant simplicity of a Passover English Trifle—a show-stopping dessert that’s as delicious as it is beautiful. This kosher-for-Passover treat layers cubes of tender, air-light matzo cake with vibrant fresh strawberries and blueberries, luscious vanilla pudding, and a hint of raspberry jam for a touch of tart sweetness. Topped with a cloud of homemade whipped cream and garnished with berries, this trifle is a perfect balance of flavor and texture. Made with Passover-friendly ingredients like almond milk, matzo cake meal, and potato starch, it’s a creative twist on a classic English dessert, ready to impress your holiday guests. Best enjoyed chilled, this make-ahead dessert lends elegance and festive charm to your Seder spread!
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Recipe Information
Ingredients
- 1 cup matzo cake meal
- 2 tablespoons potato starch
- 0.5 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk or other Passover-friendly milk substitute
- 1 package kosher-for-Passover vanilla pudding mix
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 0.5 cup Passover-friendly raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper or grease lightly with oil.
In a bowl, whisk together the matzo cake meal, potato starch, and granulated sugar.
Separate the eggs. In one bowl, beat the egg yolks with the vanilla extract until pale and fluffy. In another bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form.
Fold the egg yolk mixture into the dry ingredients. Gently fold in the egg whites, taking care not to deflate them.
Pour the batter into the prepared pan and bake for 10-12 minutes, or until the cake is set and golden. Allow to cool completely, then cut the cake into 1-inch cubes.
Prepare the vanilla pudding according to the package instructions, using the almond milk as the liquid. Allow it to chill in the fridge while you prepare the rest of the layers.
In a medium bowl, whip the cream with the powdered sugar until soft peaks form.
To assemble the trifle, begin with a layer of cake cubes at the bottom of a large glass trifle bowl or individual serving glasses.
Spread a thin layer of raspberry jam over the cake, followed by a layer of vanilla pudding.
Add a layer of sliced strawberries and blueberries.
Repeat the layers (cake, jam, pudding, and fruit) until the dish is filled. Top with a generous layer of whipped cream and garnish with extra berries.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
