Individual mixed berry trifles, with cake and custard, jam and fruit. Whipped cream tops off the final layer of these cute little dessert jars. Perfect for a picnic or backyard gathering.
Course Desserts
Cuisine British
Keyword Vegetarian
Essential Ingredient Strawberries
Prep Time 1 hourhour
Chill time 1 hourhour
Total Time 2 hourshours
Servings 4people
Calories 794kcal
Equipment
4 jam jars with lids 250ml
Ingredients
18-inch roundvanilla sponge cakeor pound cake
1/4cupberry jamor preserves
3TablespoonsBird's Custard powder
1/4cupgranulated sugar
2 1/4cupswhole milk
1/2teaspoonpure vanilla extractdivided
1Tablespoonunsalted butter
1/4teaspoonflaky sea salt
1 1/2cupswhipping cream
1Tablespoon Powdered sugar
2cups fresh berrieswashed, sliced if needed
Instructions
Use a lid or biscuit cutter to cut out 4 small rounds of sponge cake. Slice them in half horizontally with a serrated knife.
Spread a tablespoon of jam or preserves on the bottom round of cake and top with the remaining round. Press your jam sandwiches into the bottom of the jars.
In a small pot, whisk together custard power, sugar and milk. Bring to a simmer over medium heat, whisking all the time. When the custard has thickened and begins to bubble, cook for 1 full minute then remove from heat.
Add 1/4 teaspoon of vanilla, the butter and flaky salt to the custard. Whisk until the butter is melted. Cool slightly.
Pour about 1/4 cup of custard over the cake in the jam jars. Cool custard completely while you prepare the fruit and cream layers.
Whip the cream to soft peaks. Add the remaining 1/4 teaspoon of vanilla and the powdered sugar. Now you are ready to finish your mini trifles.
Divide the berries among the jars of cake and cooled custard. Top with whipped cream, filling right to the top. Screw the lids on top. Voila! Your berries and cream mini trifles are ready to serve.
Enjoy your dessert immediately, or chill the jars for up to 2 days. I find them best after a 4-5 hour chill in the fridge to let the flavours meld a bit.