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Mini Fruit Custard Trifle Cups for Indian festivals
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5 from 2 votes

Mini Fruit Custard Trifle Cups

These Mini Fruit Custard Trifle Cups are always a huge hit at any party, and they’re so easy to put together. Layers of pound cake, fresh berries, creamy custard, and whipped cream make them a colorful, crowd-pleasing dessert.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Fusion, Indian
Diet: Vegetarian
Keyword: custard trifle, indian fusion dessert, mini trifles
Diet: Vegetarian
Method: Stovetop
Servings: 10
Author: Meeta Arora

Equipment

Ingredients

  • 1 pound Strawberries cleaned and dried
  • 1 pint Blueberries 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
US Customary - Metric

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 to a slight boil, then pour in the custard and milk mixture. Lower the heat. Keep whisking till the mixture comes to a boil and thickens. Add cardamom powder and saffron.
  • 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 it.
    custard in a red bowl

Make Whipped Cream

  • Add the heavy cream and sugar to the steel bowl of your stand mixer. Use the wire whisk attachment (or use a hand blender), and beat the heavy cream with powdered sugar until it forms peaks. Make sure not to overbeat, or else the cream will separate.
    Whipped cream in a glass bowl

Prepare the Cake and Fruits

  • Slice the pound cake into 3/4-1 cm layers. 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 over the cake.
    Add custard on top of pound cake to make mini trifle cups.
  • 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)
    Add strawberries to make Fruit Custard Trifle Cups
  • Now, arrange the blueberries on top along the rim of the cup, so the layer is visible.
    Add blueberries to make Mini Fruit Custard Trifle Cups
  • The final layer is whipped cream. You can just spread it on the top of the blueberries. If you have a piping bag, use it to make the top layer look prettier.
  • Garnish with chopped pistachios and dried rose petals.
    Mini Fruit Custard Trifle Cups for Indian festivals
  • 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 are options for square plastic mini cups, or cylinder mini cups. You can also use mini mason jars. 
Storing: You can store the jars after assembling them for up to a day in the refrigerator. Cover each assembled jar with a plastic cling wrap.
Whipped Cream: Use store-bought Cool Whip or make whipped cream as suggested in the recipe above. 
Custard: You can make custard a day ahead, which will help to have it chilled and ready when you want to put together the dessert cups. 

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 144mg | Potassium: 264mg | Fiber: 2g | Sugar: 23g | Vitamin A: 503IU | Vitamin C: 32mg | Calcium: 108mg | Iron: 1mg