Fruit Trifle
There’s something magical about a fruit trifle, with its layers of fluffy cake, luscious cream, and vibrant, juicy fruit. It’s the ultimate dessert for gatherings, celebrations, or simply as a sweet treat to brighten your day. This recipe offers a delightful combination of flavors and textures that come together beautifully in a single dish. Whether you’re hosting a summer barbecue, a holiday feast, or just want to indulge yourself, this fruit trifle will surely impress everyone at the table!
Why I Love This Recipe
Fruit trifles are not only visually stunning but also incredibly versatile. You can customize them to fit the season, using whatever fresh fruits are at their peak. The combination of angel food cake or bundt cake with whipped cream creates a light and airy dessert that feels indulgent without being overly heavy. Plus, this trifle is a fantastic way to showcase beautiful fruit, making it a feast for both the eyes and the palate. It’s the perfect dessert to share with loved ones, and it comes together effortlessly, allowing you to spend more time enjoying the company and less time in the kitchen.
What Goes In
- 1 bundt pan angel food cake – You can use homemade or store-bought for convenience.
- 5-6 cups fresh fruit – A mix of berries, peaches, or any fruit you love works wonderfully.
- 2 cups heavy whipping cream – This will create the rich, creamy layer in your trifle.
- 1/2 cup powdered sugar – Sweetens the whipped cream perfectly.
- 2 teaspoons vanilla extract – Adds depth to the cream.
- 2 2/3 cups whole milk, divided – Essential for the custard layer.
- 1/2 cup granulated sugar – Sweetens the custard.
- 1/4 cup cornstarch – Helps thicken the custard.
- 1/4 teaspoon salt – Balances the sweetness.
- 2 teaspoons vanilla extract – For the custard layer.
- 1 large egg – Adds richness to the custard.
Setup & Equipment
- Trifle dish or large glass bowl – Showcases the beautiful layers.
- Mixing bowls – For preparing the cream and custard.
- Whisk or electric mixer – For whipping the cream.
- Spatula – To gently fold ingredients.
- Measuring cups and spoons – For accurate ingredient measurements.
Step-by-Step: Fruit Trifle
Step 1: Prepare the Angel Food Cake
Start by baking or purchasing an angel food cake. If you’re making it from scratch, follow the instructions on your recipe or box mix. Allow the cake to cool entirely before cutting it into cubes.
Step 2: Prepare the Custard
In a saucepan, combine 2 cups of whole milk, granulated sugar, cornstarch, and salt. Stir well to dissolve the sugar and cornstarch. In a separate bowl, whisk together the remaining 2/3 cup of milk, egg, and vanilla extract.
Step 3: Cook the Custard
Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble. Once thickened, remove from heat and stir in the egg mixture, cooking for an additional minute while stirring. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
Step 4: Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a whisk or electric mixer, whip until stiff peaks form. Be careful not to over-whip, as you want a smooth, creamy texture.
Step 5: Assemble the Trifle
In your trifle dish or glass bowl, start with a layer of angel food cake cubes. Follow with a layer of custard, then a layer of whipped cream, and finally a layer of fresh fruit. Repeat the layers until all ingredients are used, finishing with a generous layer of whipped cream and a beautiful arrangement of fresh fruit on top.
Step 6: Chill and Serve
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully. When ready to serve, scoop generous portions into bowls and enjoy!
Substitutions by Diet
- Dairy-free: Use coconut cream or almond cream in place of heavy whipping cream and almond milk or oat milk for the milk.
- Gluten-free: Substitute the angel food cake with a gluten-free cake mix or make your own gluten-free cake.
- Vegan: Use a plant-based whipped cream and substitute the egg in the custard with a cornstarch mixture.
- Low-sugar: Replace granulated and powdered sugar with a sugar substitute that measures like sugar.
Behind-the-Scenes Notes
This fruit trifle is incredibly adaptable! Feel free to switch up the fruits based on what’s in season or what you have on hand. Strawberries, blueberries, raspberries, kiwi, and peaches all make excellent choices. You can also add a splash of liqueur or fruit juice to the cake layer for added flavor. For a more decadent touch, consider adding a layer of chocolate or caramel sauce between the layers.
Freezer-Friendly Notes
While the individual components of the fruit trifle can be frozen, we recommend assembling it fresh for the best texture and flavor. The whipped cream can be whipped ahead of time and stored in the freezer for a couple of weeks. Just remember that fruit can release moisture upon thawing, which may affect the overall texture of the trifle.
Reader Q&A
Can I use frozen fruit for the trifle?
While fresh fruit is preferred for its texture and flavor, you can use thawed frozen fruit in a pinch. Just be aware that it may release more juice, so you might want to use less fruit or drain it before adding it to the trifle.
How long can the trifle sit in the fridge before serving?
The trifle can be made up to a day in advance, but it’s best to consume it within 2-3 days for optimal freshness and texture. The longer it sits, the soggier the cake may become.
Can I make this trifle without custard?
Absolutely! If you prefer a lighter dessert, you can skip the custard layer and use additional whipped cream and fruit instead. It will still be delicious!
What’s the best way to serve the trifle?
Using a large spoon, scoop out portions of the trifle, making sure to get layers of cake, cream, and fruit in each serving. Serve in individual bowls for a beautiful presentation.
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Let’s Eat
Now that you have this delicious fruit trifle recipe in your hands, it’s time to gather your ingredients and start creating this delightful dessert. With its colorful layers and rich flavors, it’s sure to be the star of any occasion. Enjoy every sweet bite, and don’t forget to share with family and friends!
Fruit Trifle
Ingredients
Equipment
Method
- Start by baking or purchasing an angel food cake. If you’re making it from scratch, follow the instructions on your recipe or box mix. Allow the cake to cool entirely before cutting it into cubes.
- In a saucepan, combine 2 cups of whole milk, granulated sugar, cornstarch, and salt. Stir well to dissolve the sugar and cornstarch. In a separate bowl, whisk together the remaining 2/3 cup of milk, egg, and vanilla extract.
- Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble. Once thickened, remove from heat and stir in the egg mixture, cooking for an additional minute while stirring. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a whisk or electric mixer, whip until stiff peaks form. Be careful not to over-whip, as you want a smooth, creamy texture.
- In your trifle dish or glass bowl, start with a layer of angel food cake cubes. Follow with a layer of custard, then a layer of whipped cream, and finally a layer of fresh fruit. Repeat the layers until all ingredients are used, finishing with a generous layer of whipped cream and a beautiful arrangement of fresh fruit on top.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully. When ready to serve, scoop generous portions into bowls and enjoy!
Notes
- Customize with seasonal fruits for a fresh twist.
- Add a splash of liqueur to the cake layer for extra flavor.
- For a lighter version, skip the custard and use more whipped cream.
