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Mini Trifles with Fresh Fruits and Cream

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These Mini Trifles are layered delights of pound cake, whipped cream, and seasonal fruits, perfect for any occasion.

Ingredients

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  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup mixed fresh fruits, such as strawberries, blueberries, and peaches (bite sized)
  • 1 cup pound cake or sponge cake, cubed
  • Mint leaves for garnish

Instructions

  1. Chill a mixing bowl and beaters for a few minutes in the fridge to help the cream whip faster.
  2. Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla. Whip until soft peaks form; stop before the cream becomes grainy.
  3. Place a layer of cubed cake in the bottom of each serving glass or small bowl. Press gently so the cubes sit evenly.
  4. Spoon or pipe a layer of whipped cream over the cake.
  5. Add a layer of mixed fresh fruits so colors contrast with the cream.
  6. Repeat the cake, cream, and fruit layers until the glass is filled, finishing with a final spoonful of whipped cream.
  7. Garnish each trifle with a mint leaf and, if you like, a few extra berry halves.
  8. Chill the trifles in the refrigerator for 15 to 30 minutes; this firms the cream slightly and lets flavors marry. Serve chilled.

Notes

For a richer filling, use mascarpone folded into the whipped cream. Store assembled trifles in the refrigerator for up to 24 hours.

Nutrition

Find it online: https://www.simplefamilydishes.com/mini-trifles-with-fresh-fruits-and-cream/