This dessert is takes quick and easy to a whole new level, although you can make it more complicated if you like. It’s a streamlined miniaturised version of my Grandma’s trifle recipe made in pretty glasses. Remember your glasses don’t have to match – another idea would be to use fairly large mis-matched teacups. To read the family story behind the glasses I’ve used above, please click here.
The recipe is very flexible:
You can use any crumbled homemade or store bought white or yellow cake for the base. It doesn’t matter if it’s gone a little stale.
Make custard from scratch or buy ready-made. If you are not familiar with custard or can’t get ready made custard where you live, just mix up some vanilla Jello pudding instead. Or use leftover homemade pudding.
Substitute raspberries or blueberries for the strawberries, or use a combination of all three.
If you haven’t got Amaretto liqueur, use a bit of sherry or rum. If you are teetotal, a bit of orange juice works just fine.
One proviso – Please use real whipping cream if you can. While I used to be a fan of Cool Whip, I can’t get it in England. When I tasted it in Canada recently I was shocked by how artificial the flavour was. There is nothing like real cream, and whipping a cup of cream is literally the work of moments. You can use an electric mixer but even whisking a small amount like this by hand takes very little time.
Please note measurements are approximate as it does depend on the size of the glasses you use. The amounts I have given should make four generous miniature trifles.
It’s a good idea to make the trifles a few hours ahead of time so the ingredients can come together in the fridge. Almost more an assembly job than a recipe, this is the sort of dessert that elicits oohs and ahs but takes almost no time or effort. It also tastes amazing.
- 1 cup broken up or crumbled white or yellow cake
- 6 tablespoons Amaretto liqueur
- 1 cup custard (good ready made is fine) or vanilla Jello pudding
- 1 cup sliced strawberries + 4 whole strawberries for garnish
- 1 cup whipping cream
- 1 tablespoon sugar
- 4 tablespoons flaked almonds
- Divide the broken up cake between the glasses, pushing it down a little bit.
- Sprinkle the cake with the liqueur, dividing the liqueur evenly between the glasses.
- Cover the cake with the custard or Jello pudding, dividing it between the glasses.
- Arrange the strawberries evenly on top of the custard or pudding.
- At this stage, cover the glasses and put them in the fridge for at least an hour and up to 8 hours.
- Whip the cream with the sugar until soft peaks form.
- Mound the whipped cream over top of the strawberries.
- Sprinkle with flaked almonds.
- Garnish each dish with a strawberry.