If you are searching for a dessert that perfectly balances sweetness, texture, and vibrant color, look no further than this Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe. This delightful treat layers airy jelly, tender sponge fingers, creamy custard, and juicy fresh berries to create a stunning presentation and an irresistible flavor combination. It’s a wonderful choice for family gatherings or when you want to impress guests with something both classic and playful.
Ingredients You’ll Need
The charm of these mini trifles lies in the simplicity and quality of each ingredient. Every element plays a key role: the jelly brings a sweet, wobbly base, the sponge fingers soak up flavor, the custard offers luscious creaminess, and fresh berries add a natural tartness and eye-catching color.
- 85 grams jelly crystals: Using a packet of Aeroplane jelly ensures a perfectly set layer that’s sweet and vibrant.
- 125 mls tinned cream or thickened cream: Adds richness and a luscious texture when mixed with the jelly.
- 200 mls thickened cream: For whipping into stiff peaks, offering lightness and body.
- 1 teaspoon custard powder: Used to flavor and stabilize the whipped cream topping.
- 12 Tiramisu sponge fingers: These spongy biscuits soak up liquid beautifully; fresh sponge chopped is a good alternative.
- 1/2 cup port, sherry, or juice: Adds moisture and a subtle depth of flavor to the sponge fingers.
- 1.5 cups custard: Whether store-bought or homemade, custard lends a creamy, comforting layer.
- 400 grams mixed berries: Strawberries, raspberries, and blackberries lend a burst of freshness and color.
- Fresh mint leaves: To garnish with a fragrant, green pop that elevates presentation.
How to Make Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe
Step 1: Prepare the Jelly
Start by making your jelly exactly according to the package instructions. Pour it into your serving glasses or bowls and refrigerate until it’s fully set. This layer forms the colorful base of your mini trifles and sets the tone for the rest of the dessert.
Step 2: Create the Fluffy Jelly Cream
Before the jelly fully firms, whisk together the remaining jelly crystals with the tinned or thickened cream using an electric mixer. Whip it until it’s fluffy and smooth, then carefully pour this creamy jelly mixture over the set jelly layer. This adds a soft texture contrast that’s oh so delightful.
Step 3: Soak and Layer the Sponge Fingers
Dip the sponge fingers into the port, sherry, or juice until just soaked – not soggy. Then, layer these soaked sponge fingers evenly over the fluffy jelly cream. This gives the trifles a tender, boozy crumb that soaks up all the luscious flavors.
Step 4: Add the Custard and Berries
Spread a generous layer of smooth custard over the sponge fingers. Then sprinkle the fresh mixed berries on top. The custard adds creaminess while berries brighten the dessert with their juicy, slightly tart flavors.
Step 5: Whip the Cream and Finish
Whip the thickened cream together with custard powder until stiff peaks form. Pipe or spoon this luscious cream layer on top of the berries. Garnish with a few fresh mint leaves for a final touch of color and aroma.
How to Serve Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe
Garnishes
To really make your mini trifles pop, garnish with fresh mint leaves or even a few extra berries on top. You can also dust a little cocoa powder or sprinkle some toasted nuts for a crunchy surprise that complements the soft layers inside.
Side Dishes
These mini trifles are rich and colorful enough to shine on their own but can be paired with light sides like shortbread cookies or a crisp fruit salad. A refreshing glass of dessert wine or sparkling lemonade also makes an excellent accompaniment.
Creative Ways to Present
Try serving these mini trifles in clear glass jars, vintage teacups, or petite parfait glasses to showcase their beautiful layers. You can also prepare a trifle bar where guests assemble their own versions, which adds a fun interactive element to any occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered in the refrigerator for up to 2 days. Because of the fresh berries and delicate whipped cream, it’s best enjoyed as soon as possible to keep flavors bright and textures fresh.
Freezing
Freezing is not recommended for Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe. The texture of jelly and fresh berries can become watery and mushy after thawing, which affects the overall enjoyment of this dessert.
Reheating
This dessert is best served chilled and does not require reheating. Simply take it straight from the fridge and enjoy the cool, refreshing layers.
FAQs
Can I use other types of jelly?
Absolutely! You can experiment with different jelly flavors such as raspberry, orange, or lemon. Just ensure the jelly sets well and complements the berries and custard.
Is there a non-alcoholic option for soaking the sponge fingers?
Yes, you can easily replace port or sherry with fruit juices like apple, grape, or cranberry juice. This keeps it family-friendly and equally flavorful.
Can I make the custard from scratch?
Definitely! Homemade custard made with eggs, milk, sugar, and vanilla adds a wonderful richness if you have the time. Store-bought custard works perfectly for convenience.
How many servings does this recipe yield?
This Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe makes about 6 individual servings, perfect for small dinner parties or a sweet family treat.
Can I prepare these in larger trifle bowls?
Yes! The recipe translates well into a large bowl. Just layer the ingredients in the same order, and it makes a stunning centerpiece dessert.
Final Thoughts
There’s something truly special about layering flavor and texture in the Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe. It’s a nostalgic yet fresh dessert that feels like a warm hug on a plate. Once you try it, you’ll want to make it again and again, sharing this joyful treat with everyone you love.
Print
Mini Trifles with Jelly, Sponge Fingers, Custard, and Fresh Berries Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
- Diet: Gluten Free
Description
These Mini Trifles are delightful layered desserts perfect for any occasion. Featuring a base of flavored jelly topped with a fluffy cream layer, soaked sponge fingers, creamy custard, fresh mixed berries, and a whipped cream topping garnished with mint, this recipe combines textures and flavors for a refreshing and elegant treat.
Ingredients
Jelly & Cream Layers
- 85 grams jelly crystals (1 packet Aeroplane jelly)
- 125 mls tinned cream or thickened cream
- 200 mls thickened cream
- 1 teaspoon custard powder
Sponge Layer
- 12 Tiramisu sponge fingers (or 1 cup fresh sponge chopped)
- 1/2 cup port, sherry, or juice (non-alcoholic version)
Custard & Fruit
- 1.5 cups custard (store-bought or homemade)
- 400 grams mixed berries (strawberries, raspberries, blackberries)
Garnish
- Fresh mint leaves for decoration
Instructions
- Prepare the Jelly: Dissolve the jelly crystals according to the package instructions and pour into serving glasses or bowls. Refrigerate until the jelly is fully set.
- Create the Fluffy Cream Layer: Once the jelly has started to set but is still slightly soft, combine the remaining jelly mixture with 125 mls tinned or thickened cream. Using an electric mixer, whip until the mixture becomes fluffy. Gently pour this creamy layer over the set jelly in each serving.
- Soak the Sponge: Dip the tiramisu sponge fingers or chopped fresh sponge into the port, sherry, or juice until they are lightly soaked but not soggy. Layer these soaked sponges on top of the fluffy jelly cream layer.
- Layer Custard and Berries: Spoon a generous layer of custard over the sponge layer, then add a layer of fresh mixed berries, ensuring an even distribution for vibrant flavor and color.
- Whip Topping and Garnish: Whip the 200 mls thickened cream together with 1 teaspoon custard powder until stiff peaks form. Pipe or spoon the whipped cream over the berry layer and decorate each trifle with fresh mint leaves for a final touch.
Notes
- Use fresh mixed berries in season for the best flavor and texture.
- You can make the custard from scratch or use high-quality store-bought custard for convenience.
- For a non-alcoholic version, substitute port or sherry with fruit juice like apple or grape juice.
- Ensure the jelly is partially set before adding the fluffy cream layer to avoid mixing layers.
- These trifles are best served chilled and consumed within 24 hours for freshness.
