Individual Summer Trifles with Frozen Berry Compote, a delicious no-bake dessert for the hot summer months. It's a light and refreshing sweet treat made with gorgeous layers of soft sponges, berry compote, vanilla custard and cream. Perfect for summer entertaining, garden parties, BBQs or just an easy weekend dessert.
Hotter days call for light and refreshing desserts that cool you down and spoil your taste buds. And when it's too hot to turn the oven on, I can't think of a better no-bake dessert than a good old trifle.
Trifles are a classic British summer dessert that can be as simple or as fancy as one wishes. My mini berry trifles keep all the charm of a traditional trifle but with a much lighter, fresher touch.
It might look like a complicated dessert, but I promise you it's really easy to make. Plus, you can keep it really simple by using instant custard, unless you want to make your own homemade custard.
I used trifle sponges which are a lot softer and larger than lady fingers, although both can be used the same way, it's entirely up to you, and what's available. I also used frozen berries which keep things simple and affordable.
Trifles are so fun to make, and you can use literally anything you have around. I have some Mini Christmas Trifles on the blog too, which are made with leftover madeira cake and homemade jelly.
A very luxurious version is my Banoffee Trifle, which is made with caramel, bananas and biscoff biscuits, what a treat!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- trifle sponges - they are a lot more cakey than lady fingers, but you can certainly swap them around and use what is available
- milk - to dip the sponges; you could use them dry, but just like you would do with a tiramisu, soaking the sponges before layering adds moisture and depth of flavour
- custard - you can make your own homemade custard or a delicious mango custard, but you can also go the easy way and use ready-made custard or the powder custard which isn't actually that bad taste wise
- cream - I used regular double cream, which is the most easily available option in the UK, but you can also use whipped cream or heavy cream in the US
- frozen berries - they are cheaper and readily available at any time, and they make an excellent compote or berry jam
- sugar - to sweeten the compote, I used regular white sugar, but any other sugar could do
- elderflower cordial - it can be omitted, but it does add a nice floral touch
- lime juice - or lemon juice, add a nice sharp touch to the compote and helps the colour stay vibrant
Step-by-step photos and instructions
- start by making the compote
- add the frozen berries to a pan set over a medium heat, add the sugar, elderflower cordial and lime juice an mix well
- leave it to simmer until it thickens into a jam-like texture, but it still has some fruit chunks in it
- take it off the heat and allow it to cool down completely
- use dessert glasses, jars or regular glasses for the trifles
- dip a sponge in the milk for 5 seconds, then add it to the bottom of the glass
- top it with a layer of compote, a layer of custard, a layer of beaten/ whipped cream and repeat to finish with the cream on top
- you can garnish it with fresh mint leave if you wish
- repeat with the rest of the ingredients - I got 4 jars
- chill for at least 2 hours then enjoy
Expert tips
Make sure the compote and custard at cool before you start assembling the trifles. If they are still warm, they can melt the cream and make a real mess.
Allow the trifles to chill for at least 2 hours so the flavours can mingle and the sponges can soften enough to have a light dessert.
Use the frozen berries straight from the freezer, there is no need to thaw them beforehand. They will release more liquid than fresh berries, but that's ok, since it will be reduced anyway.
If you top the trifles with fresh berries, do so before serving, as they can look a bit sad if they are chopped and chilled for a few hours. If you are not serving the trifles the same day, I would top with cream just before serving.
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Individual Summer Trifles with Frozen Berry Compote
Ingredients
For the berry compote
- 400 g frozen berries (3 cups)
- 100 g granulated sugar (½ cup)
- 1 tablespoon lime juice
- 2 tablespoon elderflower cordial
To assemble
- 160 ml double cream ( â…” cup)
- 160 g trifle sponges (8 sponges, 5 oz)
- 400 ml vanilla custard (1 â…” cups)
- 125 ml milk (½ cup)
- mint leaves to decorate (optional)
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Instructions
- To make the compote, add the frozen berries, sugar, lime juice and elderflower cordial to a pan set over a medium heat, and leave it to simmer until it thickens into a jam-like texture.
- Stir occasionally.
- Remove it from the heat and allow it to cool down completely.
- Use a hand mixer to beat the cream until it forms soft peaks, then add the cream to a piping bag fit with a large star nozzle.
- To assemble the trifles, use dessert glasses, regular glasses or jars.
- Dip a sponge in milk briefly and add it to the bottom of a glass.
- Top it with a layer of compote, then a layer of custard and a layer of cream, then repeat with sponge, compote, custard.
- For the final touch, pipe the cream and top with fresh mint leaves if you wish.
- Repeat with the rest of the ingredients, I got 4 individual trifles.
- Chill in the fridge for at least 2 hours before serving.
Notes
- Make sure the compote and custard at cool before you start assembling the trifles.Â
- Allow the trifles to chill for at least 2 hours so the flavours can mingle and the sponges can soften enough to have a light dessert.
- Use the frozen berries straight from the freezer, there is no need to thaw them beforehand.Â
- If you top the trifles with fresh berries, do so before serving, as they can look a bit sad if they are chopped and chilled for a few hours.
- If you are not serving the trifles the same day, I would top with cream just before serving.
Nutrition
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