Mini Fruit Custard Trifle Cups aren’t just a dessert; they’re a delightful masterpiece that is effortless to make but sure to satisfy dessert cravings. The delectable layers of pound cake, fruit, custard, and cream are a wonderful blend of flavors and textures. These custard trifle cups are sure to be a party stunner!
Are you struggling to decide what sweet treat to serve for your special celebration? You’re in luck because I have a fantastic answer for you! These Mini Fruit Custard Trifle Cups are a deliciously mouthwatering dessert.
A recipe that is both easy and fancy, great for any event, and full of delicious tastes. I love to combine simple Indian desserts such as custard, gulab jamun, shrikhand, ladoo, etc, to make fusion desserts.
I recently made these Fruit Custard Trifle Cups for a party, and they were an instant hit. Everyone loved them and asked for the recipe, so here it is! So if you’re looking for an easy Indian fusion dessert, give this one a try!
Table of Contents
- What is a Trifle?
- Why You’ll Love These Mini Trifle Cups?
- Ingredients You’ll Need to Make Fruit Custard Trifle
- How to Make Custard?
- How to Make Whipped Cream?
- How to Assemble Custard Trifle Cups?
- How to Store?
- Making Custard Trifle Cups for a Party
- More Dessert Recipes
- Mini Fruit Custard Trifle Cups Recipe
What is a Trifle?
Trifle is a traditional British treat with many layers of tasty things inside. Traditionally, it is made with sponge cake or ladyfingers soaked in fruit juice or sherry and then topped with custard, whipped cream, and different kinds of fruit. It’s more than just a treat; it’s a stunningly beautiful, colorful, and irresistibly tasty dish with different tastes and textures.
Typically, trifle is made in a large round glass bowl so you can see all the wonderful layers. Now, there are variations to make trifles in mini cups, which is what we will be making here.
Why You’ll Love These Mini Trifle Cups?
- Easy to make
- Easy to customize
- Perfect for entertaining
Ingredients You’ll Need to Make Fruit Custard Trifle
- Fruits: I used strawberries and blueberries, but feel free to use fruits of your choice.
- Pound Cake: I used pound cake. You can also use Angel Food Cake or any Vanilla Cake. The cake forms the sturdy base of your trifle cups. It soaks up the delicious flavors from the custard and fruits, giving each bite a soft, spongy texture and a mild sweetness.
- For whipped cream: You can use Cool Whip or make it from scratch; you’ll need heavy cream and powdered sugar.
- Garnish: To garnish, you’ll need pistachios and dried rose petals.
For the Custard:
- Custard powder: It’s a blend of starch and flavorings that helps create a velvety texture.
- Milk: It creates a smooth and thick custard layer.
- Sugar: Adds the sweetness to the custard.
- Cardamom powder: This is optional. But adds a subtle hint of warmth and an exotic aroma to the custard and final dish.
- Saffron: This is optional. But if you add it, you’ll need crushed saffron strands. It will add a lovely golden color to the custard and an exotic aroma.
How to Make Custard?
- Put the custard powder and 1/4 cup of milk in a small bowl and mix them. Set this mixture aside.
- Put the rest of the milk and sugar in a pot and heat it over medium-low. Bring it almost to a boil.
- Pour the custard and milk mixture into the pot while whisking the mixture all the time. Stir it all the time until it gets thick and boils.
- Add cardamom powder and crushed saffron. Let it cool down.
- As it cools, the custard will get thicker. You can put it in the fridge for one to two hours or overnight.
- You can also make the custard a day before to make it easier to put together the dessert.
Also, I am sharing here the detailed recipe for Custard.
How to Make Whipped Cream?
Add the heavy cream and sugar to the steel bowl of your stand mixer. Use the wire whisk attachment (or use your hand mixer), and beat the heavy cream with powdered sugar until it forms peaks. Make sure not to overbeat, or else the cream will separate.
If you are short of time, you can use store-bought Cool Whip in place of homemade whipped cream.
How to Assemble Custard Trifle Cups?
This dessert can be assembled in mini jars or in mini glasses.
You can also use shot glasses with about 4oz capacity to assemble this. Or use mini mason jars.
This trifle dessert is super easy to assemble:
- Slice the pound cake into 3/4-1 cm layers, then cut it into small cubes.
- Cut the strawberries into small pieces.
- Start by filling the bottom of your cups with a spoonful of custard.
- Then top with pieces of pound cake. Ensure that the pound cake forms a nice layer at the bottom of the cup. Fit in more cubes if needed.
- Now, evenly distribute a tablespoon of custard over the top of the cake.
- Arrange a layer of strawberries over the custard.
- Top the strawberries with another layer of custard. This layer needs about two spoonfuls of custard.
- Next, we add the blueberries. To make the layer visible, arrange the blueberries along the cup’s rim.
- The whipped cream is the last layer. To make it look prettier, you can use a piping bag.
- Garnish with chopped pistachios and, if you like, some dried rose petals.
- Repeat these layers in each cup and chill them in the refrigerator for at least 30 minutes before serving.
- Cups: You can use various types of cups or jars to assemble this dessert. Square plastic mini cups, cylinder mini cups, glass jars, or mini mason jars all work well.
- Cream: If you prefer, you can use store-bought CoolWhip instead of making homemade whipped cream.
- Cake: You can make a pound cake or vanilla cake at home or buy store-bought to make the dessert easier to put together.
- Custard: I used homemade custard for this recipe. If you like, you can use store-bought custard or vanilla pudding.
- Fruits: Use fruits of your choice. I prefer to use a variety of fresh berries.
How to Store?
It is best to prepare the ingredients and store them separaely if you want to prepare ahead for a party.
Once they are assembled, you can store these mini trifles in the refrigerator for maximum upto a day. Just cover each assembled jar with plastic cling wrap.
Making Custard Trifle Cups for a Party
As I mentioned, I recently made these Trifle Cups for a party. I made over 30 cups, and it took me just over an hour to put them together on the day.
I made the custard a day before. Sliced the cake, chopped the strawberries and made the whippe cream in the kitchenaid stand mixer.
The last layer is always the fun one. I garnished with dried rose petals and crushed pistachios. If you like, you can top with fruits.
A blurry picture, but here is me ready to make the mini trifle cups to the Diwali party.
Mini Fruit Custard Trifle Cups
- 1 pound Strawberries, cleaned and dried
- 1 pint Blueberies, cleaned and dried
- 6 ounce Pound Cake , or angel food cake, or any vanilla cake
- 1 tablespoon Pistachios , slivered, to garnish, or other nuts of choice
- Dried rose petals, for garnish, optional
For the custard
For Whipped Cream or use CoolWhip
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar, icing or confectioners' sugar
Make the custard
- To make the custard, in a small bowl, combine custard powder and 1/4 cup milk. Give this a good mix and set it aside.
- In a saucepan over medium heat, add the rest of the milk and sugar. Bring this to a slight boil, then pour the custard and milk mixture into the saucepan. Keep whisking till the mixture comes to a boil and becomes thick. Add cardamom powder and saffron to the mixture.
- Let it cool down. The custard thickens as it cools. Refrigerate for 1-2 hours. You can also make the custard a day before and refrigerate.
Make Whipped Cream
- Add the heavy cream and sugar to the steel bowl of your stand mixer. Use the wire whisk attachment (or use your hand mixer), and beat the heavy cream with powdered sugar until it forms peaks. Make sure to not overbeat, else the cream will separate.
Prepare the Cake and Fruits
- Slice the pound cake into a 3/4-1 cm layer. Then, cut it into small pieces.
- Cut the strawberries into small pieces.
Assemble the jars
- Add a spoonful of custard to the base of the cup. Place a layer of pound cake. Then, add a spoonful of custard on top. Make sure it spreads on the cake.
- Add a layer of strawberries. Then, top with a layer of custard. This layer is about two spoonfuls of custard. (adjust based on the size of the cups you use)
- Now, arrange the blueberries on top along the rim of the cup, so the layer is visible.
- The final layer is whipped cream. You can just spread it on the top of the blueberries. If you have a piping bag, use that to make the top layer look rprettier.
- Garnish with chopped pistachios and dried rose petals.
- Repeat with the remaining jars. Chill in the refrigerator for at least 30 minutes before serving.