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Berries & Cream Mini Trifles
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.
Prep Time
1 hr
Additional Time
1 hr
Total Time
2 hrs
Servings: 4 people
Calories: 794 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 1 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.