The only thing better than a full-sized trifle is a few mini trifles in cute little dishes! These desserts are perfect for Valentine’s Day or any time you’re in need of a little portion control. . .
I’ve made it a tradition around Valentine’s Day to make a treat with my girls. These Mini Flourless Chocolate Cakes would be a good option, too! This year they didn’t pick mini trifles.
I made the custard from my trifle recipe, using buttermilk and lemon juice instead of regular milk. (Hello, tang.) Then I combined the rest of the frozen raspberries with some frozen blueberries and layered it with the custard and the leftover cake… with a dollop of freshly whipped cream on top. The cake recipe I used for the cupcakes was more time consuming and dirtied more dishes than the sponge cake from my trifle recipe, so I made a few tweaks to the sponge cake and added it to the recipe below.
The sweet, gooey berries were a perfect pairing with the tangy custard and the fluffy, slightly-lemony cake. I could dive into a big bowl of this and never come out.
I found these cute little trifle dishes at Walmart. They were only $3-4 a piece (I think). You can also use stemless wine glasses (like the ones below), 8-ounce ramekins or small bowls. If you need something disposable for an event, here are some great little plastic parfait cups! Clear bowls make for a prettier presentation when it comes to trifles, but honestly… you kind of forget how pretty it is once you take a few bites.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Lemon-Berry Mini Trifles
The only thing better than a full-sized trifle is a few mini trifles in cute little dishes! These desserts are perfect for Valentine's Day, too!
Ingredients
Lemon Custard:
- 2/3 cup sugar
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
- 1 1/2 cup buttermilk
- 3 large lemons
- 4 egg yolks, lightly beaten
- 2 Tablespoons butter
- 1 teaspoon vanilla
Sponge Cake:
- 1 egg
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/8 tsp. salt
- 1/3 cup buttermilk
- 1 T butter
- 1/2 teaspoon vanilla
For the trifles:
- 2 cups frozen raspberries, thawed
- 2 cups frozen blueberries, thawed
- 2 Tablespoons sugar
- 1 1/4 cup heavy cream, whipped and sweetened to taste (or 2-2 1/2 cups of whipped cream)
Instructions
- For the custard: Remove the zest from both lemons and set aside. Whisk together sugar, cornstarch, salt, buttermilk, and juice from both lemons (about 1/2 cup) in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir about ¼ of mixture into egg yolks; add egg yolk mixture back into saucepan, stirring constantly. Cook over medium heat, stirring constantly, 2 min.
- Remove from heat; add butter and vanilla, stirring until butter melts. Cover with plastic wrap, gently pressing it onto surface; chill at least 2 hours.
- For the sponge cake: Beat egg at high speed with electric mixer (or a stand mixer fitted with the whisk attachment) 3 min or until thick and pale. Gradually add sugar and lemon zest; beat 4 min.
- Combine flour, baking powder and salt; gradually fold into batter.
- Combine milk and butter in saucepan; cook over low heat until butter melts (or zap in the microwave). Gradually stir milk mixture and vanilla into batter.
- Pour into a greased and floured 8” round cake pan. Bake at 350 for 16 min or until toothpick comes clean. Cool on wire rack for 10 min. Remove from pan; cool completely on rack. Cut into 1 in. cubes.
- When you're ready to assemble the trifles, mix the thawed berries and sugar in a bowl. Set aside. Whip the cream with an electric mixer, adding your preferred sweetener, to taste, during the whipping. (I added about 1 T of sugar.) Fold a couple of heaping spoonfuls of the cream into the custard. Set aside the rest for the topping.
- In trifle cups or a small serving bowl, layer custard, cake cubes, and berry mixture. Repeat layers until you run out of ingredients. If you're using small cups, you may only be able to layer twice. Top with remaining custard. Cover and chill. Top with whipped cream when you're ready to serve.
Notes
- I used 4 stemless wine glasses and was able to layer everything twice to fill them halfway before adding whipped cream to the top.
- This recipe is easily doubled if you want to make a full size one in a standard sized trifle dish.
- I used King Arthur 1:1 gluten free flour and it worked beautifully in the sponge cake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.
jayne cohan
Sunday 5th of May 2024
These sound delicious. I just had shoulder surgery and have to bring a dessert to a dinner party. I think I could walk my husband through this, but to make it easier for me, could I use a store bought sponge cake?
jayne cohan
Monday 6th of May 2024
@Natalie Perry, could I use an Angel food cake. Couldn’t find a pre made sponge cake.
Natalie Perry
Monday 6th of May 2024
Yes you could use store bought sponge cake. Hope you have a good recovery!
Sharon
Saturday 29th of July 2023
Hello, will the cake go soggy if I make these a day ahead? So looking frwd to trying this recipe!
Maggie
Wednesday 29th of November 2023
@Natalie Perry, will the whipped cream hold up if you make these ahead of time? How long in advance can you make these? And expect good results?
Natalie Perry
Tuesday 26th of September 2023
Part of the appeal of a trifle is the custard soaking into the cake. If you're worried about it getting too soggy, let your cake dry out for several hours before assembling them the day before.
Christina
Thursday 19th of July 2012
I just stumbled upon your recipe. It looks fantastic! Just to clarify: Does the sponge cake require 1 egg or more than 1? The ingredient list says 1 but in the direction section of the recipe it says beat egg(S) plural? Thanks
Natalie
Thursday 19th of July 2012
Thanks for catching that! I adapted it from the Strawberry Trifle recipe, cutting the sponge cake in half. It's only one egg. :)
Lisa Clawson
Sunday 19th of February 2012
I love trifle!!! I'm going to try this lemon baby. I will be the first to admit that many a trifle has been made at my house that was supposed to be something different. When the cookie (or the cake) crumbles, a trifle is just the answer. Plus who doesn't love pudding-y things! Way to go! Can't wait to try it:)
Krislea
Friday 17th of February 2012
These look wonderful and I would love to try them! When do you add the lemon juice to the custard? While cooking, or with the butter and vanilla?
Natalie
Friday 17th of February 2012
Hi Krislea, Sorry about that! The lemon juice is added when you add the buttermilk at the very beginning. I made the changes in the recipe. Thanks for catching that!