Creamy Fruit Trifle
Ingredients
Cake Layer
- 1 large vanilla sponge cake
(store-bought or homemade)
OR - 2 packs plain ladyfingers / tea biscuits
Cut into cubes or thick slices
Cream Layer
- 3 cups (720 ml) cold heavy whipping cream
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 g) cream cheese or mascarpone (optional but richer)
Fruit Layer (Mix & Match)
- 2 bananas, sliced
- 2 kiwis, sliced
- 1 cup strawberries or raspberries
- 1 cup mango or peach cubes
- ½ cup grapes or blueberries
(Use fresh fruit only — no canned syrup)
Moistening Syrup (Optional but Recommended)
- ½ cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla
Instructions
Prepare the Cream
- Beat whipping cream, powdered sugar, and vanilla until soft peaks
- Add cream cheese (if using) and beat until smooth and fluffy
- Chill cream while preparing other layers
Prepare the Cake
- Lightly soak cake pieces with milk syrup
(Do NOT soak too much — just moist)
Assemble the Layers
Layer 1
- Cake pieces (cover bottom completely)
Layer 2
- Thick layer of whipped cream
Layer 3
- Mixed fruits (spread evenly)
Repeat layers**
Finish with cream on top
Final Topping
- Arrange fruits beautifully on top
- Light dusting of powdered sugar
- Optional: crushed nuts, coconut flakes, or shaved chocolate
Chill
- Cover and refrigerate at least 4 hours
- Best texture after overnight chilling
Serving Tips
- Use a large spoon to scoop layers
- Serve cold
- Perfect with tea, coffee, or as a party dessert
Variations
- Chocolate trifle: add chocolate cake + cocoa in cream
- Custard trifle: add a layer of vanilla custard
- No cream cheese: use only whipped cream for lighter taste
- Kids version: add jelly layer
Pro Tips
- Use cold cream & bowl
- Do not mix fruits into cream (keeps it clean & fresh)
- Add bananas only just before serving if storing long