I love these mini trifles. I have served them many, many times and they are always a success. They are great for a tea party too. I’ve tried different variations; there was blueberry for the purple party here, banana for the yellow dessert table here, and I think a mini version of the chocolate trifle I made here, would be great too. For the 100 000 Hits blog party I went with my classic version Raspberry.
Raspberry Mini Trifles
- raspberry pound cake
- raspberry jam
- devon custard
- whip cream
- grated chocolate
This recipe is more of an assembly kind of a recipe, you could of course make the custard and pound cake from scratch, but this version is quick, easy and really, really yummy.
Assemble the mini trifles in a juice glass, or mini parfait. Cut the pound cake into small cubes, and layer into the bottom of the glass.
Next take some raspberry jam, and warm it up in the microwave to make it more runny. You can also add a tsp. or so of water to the warm jam. Pour about a tbsp. or 2 over the pound cake.
Add some fresh raspberries as the next layer, but remember to save a few for the top.
The next layer is the devon custard, just spoon some over the raspberries. If you do make it yourself, let it cool before you add it.
Then, whip the cream with some vanilla and sugar, and add as the final layer. Garnish with another raspberry and a little grated chocolate.
I had these sweet silver teaspoons to serve them with.
Enjoyed by all!
Wouldn’t these be great on your Easter dessert table? Hope you and yours enjoy them too. 😉