Berries & Cream Mini Trifles

Name: Berries & Cream Mini Trifles
Prep time: 1 h
Total time: 2 h
Yield: 4 people
Ingredients: 1 8-inch round vanilla sponge cake; 1/4 cup berry jam; 3 Tablespoons Bird's custard powder; 1/4 cup granulated sugar; 2 1/4 cups whole milk; 1/2 teaspoon pure vanilla extract; 1 Tablespoon unsalted butter; 1/4 teaspoon Flaky sea salt; 1 1/2 cups whipping cream; 1 Tablespoon powdered sugar; 2 cups fresh berries

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Prep Time
1 hr
Additional Time
1 hr
Total Time
2 hrs
Servings
4 people
Calories
794 kcal
Course
Dessert
Cuisine
British

Berries & Cream Mini Trifles

Iris Warren

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Individual mixed berry trifles, with cake and custard, jam and fruit. Whipped cream tops off the final layer of these cute little dessert jars. Perfect for a picnic or backyard gathering.

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Ingredients

Servings

1 8-inch round vanilla sponge cake or pound cake
1/4 cup berry jam or preserves
3 Tablespoons Bird's custard powder
1/4 cup granulated sugar
2 1/4 cups whole milk
1/2 teaspoon pure vanilla extract divided
1 Tablespoon unsalted butter
1/4 teaspoon Flaky sea salt
1 1/2 cups whipping cream
1 Tablespoon powdered sugar
2 cups fresh berries washed, sliced if needed

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Instructions

Use a lid or biscuit cutter to cut out 4 small rounds of sponge cake. Slice them in half horizontally with a serrated knife.
Spread a tablespoon of jam or preserves on the bottom round of cake and top with the remaining round. Press your jam sandwiches into the bottom of the jars.
In a small pot, whisk together custard power, sugar and milk. Bring to a simmer over medium heat, whisking all the time. When the custard has thickened and begins to bubble, cook for 1 full minute then remove from heat.
Add 1/4 teaspoon of vanilla, the butter and flaky salt to the custard. Whisk until the butter is melted. Cool slightly.
Pour about 1/4 cup of custard over the cake in the jam jars. Cool custard completely while you prepare the fruit and cream layers.
Whip the cream to soft peaks. Add the remaining 1/4 teaspoon of vanilla and the powdered sugar. Now you are ready to finish your mini trifles.
Divide the berries among the jars of cake and cooled custard. Top with whipped cream, filling right to the top. Screw the lids on top. Voila! Your berries and cream mini trifles are ready to serve.
Enjoy your dessert immediately, or chill the jars for up to 2 days. I find them best after a 4-5 hour chill in the fridge to let the flavours meld a bit.

Nutrition Information

Show Details

Calories 794kcal (40%) Carbohydrates 95g (32%) Protein 12g (24%) Fat 42g (65%) Saturated Fat 26g (130%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 217mg (72%) Sodium 650mg (27%) Potassium 473mg (14%) Fiber 3g (12%) Sugar 63g (126%) Vitamin A 1778IU (36%) Vitamin C 4mg (4%) Calcium 308mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 794 kcal

% Daily Value*

Calories	794kcal	40%
Carbohydrates	95g	32%
Protein	12g	24%
Fat	42g	65%
Saturated Fat	26g	130%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	217mg	72%
Sodium	650mg	27%
Potassium	473mg	10%
Fiber	3g	12%
Sugar	63g	126%
Vitamin A	1778IU	36%
Vitamin C	4mg	4%
Calcium	308mg	31%
Iron	2mg	11%