trifle recipe, how to make trifle pudding recipe, easy trifle recipe

trifle recipe with step by step photos – easy trifle pudding with mixed fruits.

trifle was the first dessert i learnt in my home science cooking classes. this was the first time i came to know that such a pudding existed. the flavors and textures were so superb, that after that i made trifle many times. this recipe was also requested by a few readers.

initially i would get the sponge cake from out to make the pudding, but now i make the sponge cake at home. this famous english dessert is still a favorite with the family.

in this trifle pudding except fruit jelly all the elements are there. i did not add jelly as the ready made jelly packs contain gelatin. and if i have to make any fruit jelly at home with agar agar, it will take a lot of time. so i skipped the jelly. if you can get ready vegetarian jelly pack, then you can make the jelly a day before and then use it. you can also set the jelly liquid in the pudding itself. though this way, making the pudding will take time as you will need to refrigerate it for the jelly to set.

trifle pudding makes for an excellent dessert in parties. it quite easy to assemble, chill and then serve. you can also make individual portions of the layers in dessert glasses and bowls. this is a kid friendly recipe as i have not use sherry or any other alcohol.

ingredients and tips to make trifle pudding:

1. an eggless sponge cake or a basic vanilla cake. you can also use an eggless chocolate cake. make at home a day before or buy from the market or a good bakery. you can also use leftover cake.
2. vanilla custard – custard can be made with custard powder or corn starch (known as corn flour in india). if adding corn starch then add some vanilla extract or essence in the custard. use the same amount of corn starch as mentioned in the recipe below and add ½ tsp vanilla extract/essence
3. mixed fruits – fruits like apples, mangoes, papaya, chikoo (sapota), figs, pomegranate can be used. even berries give a great flavor and texture. avoid adding citrus fruits, cherries and melons as they are incompatible with milk as per ayurveda. even bananas with milk are incompatible and cause lethargy, but i did add bananas
4. whipped cream – you can use a low fat cream or even whipping cream. i only get amul cream where i live, so i have used that. you can also use malai (cream floating on top of milk). just whip ½ cup of malai till it become smooth and gets soft peaks.

lets start step by step easy trifle recipe:

1. warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. then add 3 tbsp custard powder to the warm milk. keep this custard powder paste aside.

2. stir and dissolve the custard powder very well in the milk. there should be no lumps.

3. in another pan, take 1.5 cups milk. then add 4 tbsp sugar or add as required.

4. stir and heat this milk+sugar solution on a low to medium flame. just bring to a gentle heat and stir so that the sugar dissolves.

5. bring the flame to low. then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. keep on stirring continuously till the custard thickens. usually for trifles, i make a thick custard. but if you want a slightly smooth and flowing consistency, you can keep that. allow the custard to cool at room temperature. also keep in mind, that as the custard cools, it will thicken more.

6. in another bowl, take ½ cup chilled cream. i used amul cream here. you can use whipping cream or a 25% to 50% low fat cream. add ¼ tsp vanilla extract.

7. with an electric beater or in a stand mixer, whip the cream till you get soft peaks.

8. here the cream has got soft peaks. keep this whipped cream in the refrigerator. then slice and chop the fruits. you can use any seasonal fruits. just avoid citrus fruits and melons.

9. now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. here i used homemade eggless sponge cake.

10. line half a portion of the sponge cubes in a serving bowl. you can also make individual portions of the trifles in bowls or dessert glasses.

11. now spread 2 to 3 tbsp of mango pulp or puree on the cake. this is optional. you can also pour a bit of fruit juice or sherry wine on the sponge layer. but just make sure the sponge does not become soggy. if you are using mangoes, in the fruit layer, then no need to add the mango pulp. when i made this trifle, mangoes had not yet arrived. but do add mangoes since they are in season now

12. now layer half of the chopped mixed fruits. here i used apples, bananas and fresh figs. you can use berries too.

13. also added some pomegranate arils.

14. spread half of the custard in a layer.

15. remove the whipped cream from the fridge and make a third layer of the cream. with a spatula even the cream layer.

16. again repeat all the layers, starting with the second half of the eggless sponge cubes.

17. then add the mango puree and another layer of mix fruits.

18. make the custard layer again. then lastly make whipped cream layer again.

19. make the top cream layer even with a spatula and start to decorate the top layer. you can use fruits, berries or even chocolate shavings to decorate the top layer. you can also decorate with whipped cream.

20. i decorated with pomegranate arils.

21. cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight. serve the chilled trifle pudding as a dessert.

if you are looking for more similar recipes then do check eggless caramel bread pudding, bread butter pudding, amaranth yogurt parfait, quick mango mousse, chocolate fudge, mango panna cotta and eggless banana mousse recipe.

easy trifle pudding recipe below:

easy trifle pudding recipe

trifle recipe - easy to prepare trifle pudding with mixed fruits, custard and whipped cream.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: world

SERVES: 7-8

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 grams eggless sponge cake or 1 small eggless sponge cake
• 2 to 2.5 cups chopped mix fruits
• 1.5 cups whole milk
• 3 tbsp custard powder (substitute 3 tbsp corn starch + ½ tsp vanilla extract/essence for custard powder)
• 3 tbsp warm whole milk
• 4 tbsp sugar or add as required
• 4 to 5 tbsp mango puree or juice or any fruit juice or puree/pulp
• ½ cup 25% to 50% low fat cream
• ¼ tsp vanilla extract or essence (optional)

INSTRUCTIONS

1. warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. then add 3 tbsp custard powder to the warm milk. keep this custard powder paste aside.
2. stir and dissolve the custard powder very well in the milk. there should be no lumps.
3. in another pan, take 1.5 cups milk. then add 4 tbsp sugar.
4. stir and heat this milk+sugar solution on a low to medium flame. just bring to a gentle heat and stir so that the sugar dissolves.
5. bring the flame to low. then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. keep on stirring till the custard thickens. usually for trifles, i make a thick custard. but if you want a slightly smooth and flowing consistency, you can keep that. allow the custard to cool at room temperature.
6. in another bowl, take ½ cup chilled cream. i used amul cream here. you can use whipping cream or a 25% to 50% low fat cream. add ¼ tsp vanilla extract.
7. with an electric beater or in a stand mixer, whip the cream till you get soft peaks.
8. here the cream has got soft peaks. keep this whipped cream in the refrigerator. then slice and chop the fruits. you can use any seasonal fruits. just avoid citrus fruits and melons.
9. now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. here i used homemade eggless sponge cake.
10. line half a portion of the sponge cubes in a serving bowl. you can also make individual portions of the trifles in bowls or dessert glasses.
11. now spread 2 to 3 tbsp of mango pulp or puree on the cake. this is optional. you can also pour a bit of fruit juice on the sponge layer. but just make sure the sponge does not become soggy. if you are using mangoes, in the fruit layer, then no need to add the mango pulp. when i made this trifle, mangoes had not yet arrived. but do add mangoes :-)
12. now layer half of the chopped mixed fruits. here i used apples, bananas and fresh figs. you can use berries too.
13. also added some pomegranate arils.
14. spread half of the custard in a layer.
15. remove the whipped cream from the fridge and make a layer of the cream.
16. again repeat all the layers, starting with some more eggless sponge cubes.
17. then add the mango puree and another layer of mix fruits.
18. make the custard layer again. then lastly make whipped cream layer again.
19. make the top cream layer even with a spatula and start to decorate the top layer. you can use fruits, berries or even chocolate shavings to decorate the top layer.
20. i decorated with pomegranate arils.
21. cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.
22. serve the chilled trifle pudding as a dessert.

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