Fresh Fruit Trifle Delight
A delightful dessert featuring layers of soft sponge cake, creamy vanilla custard, and a medley of seasonal fruits, topped with whipped cream and mint leaves.
Ingredients
For the Sponge Cake
- 1 pound pound cake or ladyfingers You can also substitute with angel food cake or gluten-free cake.
- 2 cups whipped cream or non-dairy whipped topping Use store-bought if short on time.
For the Custard
- 2 cups whole milk or a dairy-free alternative Choose based on dietary preferences.
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Fruit Layer
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup bananas or peaches, diced Optional fruit choices.
- to garnish mint leaves For presentation.
Instructions
Preparation of Custard
- In a saucepan, combine the milk and half of the sugar over medium heat.
- In a bowl, whisk together the cornstarch, remaining sugar, and egg yolks until smooth.
- Slowly add the warm milk mixture to the egg mixture, whisking continuously to avoid curdling.
- Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract. Let cool completely.
Assembling the Trifle
- In a large glass bowl or individual serving cups, arrange a layer of sponge cake at the bottom.
- Spoon a layer of custard over the cake, followed by a layer of mixed fruit.
- Repeat the layers, alternating between cake, custard, and fruit until you reach the top of the dish.
- Finish with a generous dollop of whipped cream and a sprinkle of fresh mint leaves for garnish.
Notes
Allow the custard to cool to room temperature before layering to prevent soggy cake. You may soak the cake layers in fruit juice or liqueur for added flavor.