Description
A delightful layered dessert perfect for Easter celebrations, featuring layers of sponge cake, creamy custard, fresh fruits, and whipped cream.
Ingredients
Scale
- 1 pound sponge cake, cut into cubes
- 2 cups vanilla custard
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 cups whipped cream
- 1 cup chocolate shavings or grated chocolate (optional)
- Mint leaves for garnish (optional)
Instructions
- In a large trifle bowl or individual serving glasses, start by layering half of the sponge cake cubes at the bottom.
- Spread half of the vanilla custard over the sponge cake layer.
- Add a layer of mixed berries over the custard.
- Top with half of the whipped cream, smoothing it out to cover the berries.
- Repeat the layers with the remaining sponge cake, custard, berries, and whipped cream.
- If using, sprinkle chocolate shavings on top of the final whipped cream layer.
- Garnish with fresh mint leaves.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can substitute the mixed berries with your favorite seasonal fruits.
- This dessert can be made a day in advance; just keep it covered in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Keywords: Easter trifle desserts, layered dessert, spring desserts, festive desserts, no-cook desserts, trifle recipe