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A glass with trifle topped with mint leaves, fresh mint leaves on the side and a partially-visible glass with trifle in the background.
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Individual Summer Trifles with Frozen Berry Compote

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.
Prep Time30 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: British
Servings: 4 glasses
Calories: 623kcal
Author: Daniela Apostol

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 ( ⅔ cup)
  • 160 g trifle sponges (8 sponges, 5 oz)
  • 400 ml vanilla custard (1 ⅔ cups)
  • 125 ml milk (½ cup)
  • mint leaves to decorate (optional)

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.

Video

Notes

  • Make sure the compote and custard at cool before you start assembling the trifles. 
  • 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. 
  • 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

Calories: 623kcal | Carbohydrates: 88g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 199mg | Sodium: 183mg | Potassium: 437mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1131IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 2mg