Mixed Berry Trifle
This mixed berry trifle with raspberry jelly is the kind of dessert that feels festive without being fussy. It is colorful, creamy, and full of bright berry flavor in every spoonful.This dessert is easy to assemble, but it still looks beautiful on the table. The layers of sponge, fruit, custard, and whipped cream make every bite light, fruity, and satisfying.It is also a great make-ahead dessert for family dinners, special occasions, or weekend gatherings. The raspberry jelly helps hold the fruit together and adds a lovely burst of berry flavor.
Equipment
- 1 Trifle bowl or deep glass dish
- 1 Mixing Bowl
- 1 Electric Mixer for whipping cream
Ingredients
- 4 cups mixed berries such as strawberries, blueberries, raspberries, and blackberries
- 1 package raspberry jelly prepared and set, then gently cubed
- 1 pound sponge cake or pound cake cut into cubes
- 2 cups vanilla custard using alcohol-free vanilla
- 1 pint heavy cream or whipping cream
- 2 tablespoons powdered sugar optional, for sweetening the cream
- 1 tablespoon fresh mint optional, for garnish
Instructions
- Wash and dry the berries well. If needed, slice the strawberries into smaller pieces. Cut the set raspberry jelly into small cubes so it layers easily.
- Beat the cream with a little powdered sugar until soft peaks form. Keep it chilled until you are ready to layer the trifle.
- Place half of the cake cubes in the bottom of a trifle bowl or deep glass dish. Spoon over a little custard, then add a layer of berries and raspberry jelly cubes.
- Repeat with the remaining cake, custard, berries, and jelly. Spread the whipped cream over the top in an even layer.
- Top with a few extra berries and mint if you like. Chill the trifle for at least 1 hour before serving so the flavors can settle together.
Notes
Use a clear dish so the pretty layers show through. Do not over-soak the cake. Assemble a few hours ahead for the best flavor. Store leftovers covered in the refrigerator for up to 3 days.