Summer Trifle
Dive into the ultimate summer dessert with this vibrant and refreshing Summer Trifle, a no-bake masterpiece that layers fruity goodness with creamy indulgence. Featuring juicy strawberries, blueberries, raspberries, and sweet, sun-ripened mango, this trifle is perfectly balanced with cubes of moist sponge cake lightly soaked in orange juice and rich vanilla custard. Crowned with fluffy whipped cream and a dazzling garnish of fresh mint leaves, this dessert not only bursts with color but also flavor in every bite. Ready in just 20 minutes and perfect for serving a crowd, this chilled treat is ideal for backyard barbecues, picnics, or any warm-weather celebration. Easy to assemble, stunning to present, and impossible to resist, this Summer Trifle is the quintessential dessert for showcasing seasonal fruits.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 grams sponge cake (store-bought or homemade)
- 250 grams strawberries, hulled and sliced
- 150 grams blueberries
- 150 grams raspberries
- 1 medium mango, diced
- 150 ml orange juice
- 500 ml vanilla custard (store-bought or homemade)
- 300 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 5 leaves mint leaves (optional, for garnish)
Instructions
Start by cutting the sponge cake into bite-sized cubes, approximately 2 cm in size.
In a small bowl, combine the orange juice with 1 teaspoon of vanilla extract. Lightly drizzle this mixture over the sponge cake cubes to moisten them slightly.
Whip the heavy cream in a large mixing bowl until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks form. Set aside.
Begin assembling the trifle in a large glass trifle bowl or individual serving glasses.
Create the first layer by spreading an even layer of sponge cake cubes at the bottom of the bowl.
Add a layer of sliced strawberries, followed by a layer of vanilla custard. Use a spatula to spread the custard evenly.
Continue layering by adding a layer of blueberries, another layer of sponge cake, and then diced mango and raspberries.
Repeat the layers until all ingredients are used, finishing with a final layer of whipped cream on top.
Decorate the top of the trifle with additional berries and mint leaves, if desired.
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Serve chilled and enjoy your refreshing Summer Trifle!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 279 mg | 6% | |
*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.
