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.
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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 |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 246.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 686 mg | 53% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1785 mg | 38% | |
*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.
