Mini Fruit Custard Trifle Cups

5 from 2 votes

Mini Fruit Custard Trifle Cups

Mini Fruit Custard Trifle Cups are a delightful dessert that is effortless to make but sure to satisfy those 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!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Fusion, Indian

Keyword: custard trifle, indian fusion dessert, mini trifles

Diet: Vegetarian

Method: Stovetop

Servings:

Author: Meeta Arora

Equipment

Mini dessert jars

Ingredients

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

2 1/2 tablespoon Custard powder
2 cup Milk divided
4 tablespoon Sugar
1/4 teaspoon Cardamom powder
10-12 strands Saffron crushed

For Whipped Cream or use CoolWhip

1 cup Heavy cream
2 tablespoon Powdered sugar icing or confectioners' sugar

Instructions

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.

Video

Notes

Options for jars/cups to assemble this dessert: Here is a square plastic mini cup or a cylinder mini cup. You can also use mini mason jars.

Storing: You can keep the jars after assembling them for one day in the refrigerator. Cover each assembled jar with a plastic cling wrap.

Whipped Cream: Use store-bought CoolWhip or make whipped cream as suggested in the recipe above.

Custard: You can make custard ahead a day before which will help to have it chilled and ready when you want to put together the dessert cups.

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