Camilla – Page 21 – Family Feast

You’ll find 12 mini trifle recipes that make entertaining easy and impressive. Each recipe shows what layers to use, how to assemble in small glasses, and quick tips for prepping ahead. Flavors range from bright Lemon Blueberry and Strawberry Shortcake to rich Chocolate Hazelnut Espresso and seasonal Pumpkin Spice. Follow the straightforward steps to mix, layer, and chill, and you’ll have attractive, bite-sized desserts ready to serve—keep scrolling to pick your first recipe. Lemon Blueberry Mini Trifle Bright, zesty lemon layers meet juicy blueberries for a bright, bite-sized dessert. Ingredients: 1 cup lemon curd (store-bought or homemade) 1 cup fresh blueberries (plus extra for garnish) 1 cup whipped cream or whipped topping 8-10 small sponge cake cubes or pound cake, cut to fit mini glasses 2 tbsp powdered sugar (optional, for sweetening whipped cream) 1 tsp lemon zest (optional, for garnish) Mint leaves for garnish (optional) How to Make: If desired, gently fold powdered sugar into the whipped cream to taste. Place a layer of cake cubes in the bottom of each mini glass or jar. Spoon about 1-2 tablespoons of lemon curd over the cake layer. Add a few blueberries on top of the lemon curd. Add a dollop of whipped cream over the berries. Repeat with another thin layer: cake cubes, lemon curd, blueberries. Finish with a final swirl of whipped cream and a few blueberries on top. Sprinkle lemon zest and tuck in a mint leaf for a pretty garnish. Chill for at least 30 minutes to let flavors meld, or serve immediately for a fresher bite. Serve and enjoy — a tiny spoonful of sunshine in every mini trifle! Chocolate Hazelnut Espresso Mini Trifle Chocolate hazelnut espresso mini trifles — rich, nutty layers with a coffee kick in every spoonful. Ingredients: 12 mini serving glasses or jars 1 cup hazelnut spread (e.g., Nutella) 1 1/2 cups heavy whipping cream, cold 3 tablespoons powdered sugar 1 teaspoon vanilla extract 6–8 chocolate cookies or biscotti, roughly crushed 1 cup strong brewed espresso or very strong coffee, cooled 2 tablespoons coffee liqueur (optional) 1/2 cup chopped toasted hazelnuts 2 ounces dark chocolate, shaved or finely chopped Cocoa powder, for dusting (optional) How to Make: Brew the espresso and let it cool; stir in coffee liqueur if using. Crush the cookies into coarse crumbs and set aside. Whip the cold cream with powdered sugar and vanilla until soft peaks form. Fold about 3/4 cup hazelnut spread gently into the whipped cream to make a chocolate-hazelnut mousse; reserve remaining spread for layering or garnish. Dip a few cookie crumbs briefly into the cooled espresso to moisten (don’t soak) and layer a spoonful into the bottom of each mini glass. Spoon a layer of the hazelnut mousse over the soaked crumbs. Sprinkle a little chopped toasted hazelnut and some chocolate shavings over the mousse. Repeat with another thin layer of espresso-moistened crumbs, more mousse, and a final sprinkle of hazelnuts and chocolate. Finish with a small dollop of plain hazelnut spread or a curl of dark chocolate on top, and dust lightly with cocoa powder if desired. Chill the trifles in the refrigerator for at least 30 minutes to let flavors meld. Enjoy these bite-sized, coffee-kissed chocolate hazelnut treats — perfect for a little indulgence or an impressive dessert platter. Strawberry Shortcake Mini Trifle Bright, creamy and bursting with fresh strawberries — a perfect mini dessert for any occasion. Ingredients: 1 cup fresh strawberries, hulled and sliced 1 tablespoon granulated sugar 1 cup whipped cream or whipped topping 1 cup vanilla pudding (instant or homemade), chilled 4 small shortcake biscuits or pound cake slices, cut into bite-size pieces 1 teaspoon lemon zest (optional) Fresh mint leaves for garnish (optional) How to Make: Toss sliced strawberries with the sugar (and lemon zest if using) and let sit 10 minutes to macerate. Break shortcake or pound cake into small pieces and set aside. In small serving glasses or jars, spoon a layer of cake pieces to form the base. Add a layer of vanilla pudding over the cake pieces. Spoon a layer of macerated strawberries on top of the pudding. Add a layer of whipped cream. Repeat layers if your container allows, finishing with whipped cream and a few strawberry slices on top. Chill the mini trifles at least 30 minutes to let flavors meld. Garnish with mint leaves just before serving. Enjoy these sweet, fruity mini trifles — simple, pretty, and totally irresistible! Salted Caramel Apple Mini Trifle A cozy, sweet-and-salty little dessert that tastes like fall in a spoon. Ingredients: 2 medium apples (Granny Smith or Honeycrisp), peeled, cored and diced 1 tablespoon unsalted butter 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon Pinch of nutmeg (optional) 1 cup store-bought or homemade salted caramel sauce (plus extra for drizzling) 8 ounces vanilla pudding or pastry cream (about 1 cup) 1 cup whipped cream or whipped topping 6–8 store-bought vanilla or butter cookies (shortbread, Biscoff, or graham crackers), crushed Flaky sea salt, for finishing Optional: chopped toasted pecans or walnuts for garnish How to Make: Heat a small skillet over medium heat and add butter until melted. Add diced apples, brown sugar, cinnamon, and nutmeg; saute for 5–7 minutes until apples are tender but not mushy. Let cool slightly. Stir 3–4 tablespoons of salted caramel into the warm apples so they’re glossy and coated; set aside to cool completely. Crush the cookies into coarse crumbs and set aside. In serving glasses or small jars, layer about 1 tablespoon cookie crumbs as the base. Spoon about 2 tablespoons vanilla pudding over the crumbs. Add a layer of the caramel-coated apples (about 2 tablespoons). Drizzle a little salted caramel over the apples (about 1 teaspoon). Top with a dollop of whipped cream (about 1–2 tablespoons). Repeat layers once more if your container allows, finishing with whipped cream. Sprinkle remaining cookie crumbs, a few chopped nuts (if using), a small drizzle of caramel, and a pinch of flaky sea salt on top. Chill for 15–30 minutes if you like them slightly set, or serve immediately. Enjoy a bite of warm caramel apple bliss with a flaky-salt finish! Raspberry Coconut Mini Trifle Raspberry Coconut Mini Trifle — a bright, tropical bite with juicy raspberries and creamy coconut layers. Ingredients: 12 raspberries (fresh or thawed if frozen) 8 mini sponge cake rounds or 4 slices of pound cake, cut into small pieces 1 cup coconut whipped cream (chilled) 1/2 cup coconut yogurt or vanilla yogurt with 1 tsp coconut extract 2 tbsp raspberry jam or preserves, slightly warmed 2 tbsp toasted shredded coconut 1 tsp powdered sugar (optional, for dusting) Fresh mint leaves for garnish (optional) How to Make: Break the sponge cake or pound cake into small pieces and divide them among 4 mini serving glasses. Spoon 1/2 tablespoon of raspberry jam over the cake in each glass. Add a layer of coconut yogurt (about 2 tablespoons) on top of the jam. Place 3 raspberries evenly over the yogurt layer in each glass. Pipe or spoon 2 tablespoons of coconut whipped cream over the raspberries to form the creamy layer. Sprinkle about 1/2 tablespoon toasted shredded coconut on top of each trifle. Repeat layers if your glasses have room, finishing with whipped cream and a few raspberries on top. Dust lightly with powdered sugar and add a mint leaf for garnish if you like. Chill the trifles for at least 20–30 minutes to let flavors meld before serving. Enjoy these little tropical raspberry coconut trifles—bright, creamy, and perfect for a quick sweet treat! Banoffee Mini Trifle A dreamy mini banoffee trifle that layers bananas, caramel, and whipped cream for an easy, crowd-pleasing treat. Ingredients: 12 mini tart shells or 12 small serving glasses 1 can (14 oz / 397 g) dulce de leche or caramel sauce 3 ripe bananas, sliced 1 cup (240 ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp vanilla extract 6-8 digestive biscuits or graham crackers, crushed (about 3/4 cup) 2 tbsp melted butter (to mix with crumbs) 2 tbsp dark chocolate shavings or cocoa powder, for garnish Pinch of salt (optional, to balance sweetness) How to Make: Prepare the base: mix crushed biscuits with melted butter until crumbs hold together; spoon about 1-2 tbsp into each tart shell or glass. Add caramel: warm the dulce de leche slightly if thick, then spoon about 1 tbsp over the crumb base in each mini serving. Layer bananas: place a few banana slices (3–4) over the caramel in each cup. Repeat if using taller glasses: add another thin layer of crumbs, a bit more caramel, and more banana slices. Whip the cream: beat chilled heavy cream with powdered sugar and vanilla until soft peaks form. Top each mini trifle with a generous dollop or pipe of whipped cream. Garnish: sprinkle chocolate shavings or a dusting of cocoa powder and add a tiny pinch of salt if you like a salted-sweet kick. Chill: refrigerate for at least 30 minutes to let flavors meld before serving. Serve chilled and enjoy these bite-size banoffee delights — pure comfort in every spoonful! Key Lime Mini Trifle Bright, tangy, and perfectly bite-sized — Key Lime Mini Trifles bring sunshine to any dessert table. Ingredients: 8 oz (about 225 g) cream cheese, softened 1 cup (240 ml) heavy cream, chilled 1/2 cup (60 g) powdered sugar, divided 1/2 cup (120 ml) sweetened condensed milk 1/3 cup (80 ml) fresh key lime juice (or regular lime juice) 1 tsp lime zest 12 mini graham cracker crusts or 12 small rounds of graham crackers 1 cup fresh berries (optional, for garnish) Extra lime zest or thin lime slices for garnish How to Make: In a bowl, beat the softened cream cheese with 2 tablespoons of the powdered sugar until smooth and creamy. Add the sweetened condensed milk, lime juice, and lime zest; mix until well combined and tangy. In a separate chilled bowl, whip the heavy cream with the remaining powdered sugar until soft peaks form. Gently fold the whipped cream into the lime-cream cheese mixture until light and airy. Spoon or pipe a generous layer of the lime filling into each mini graham crust or onto each graham round. Chill the trifles in the refrigerator for at least 1 hour to set and let flavors meld. Just before serving, top each trifle with a few fresh berries and a sprinkle of lime zest or a thin lime slice. Serve chilled and enjoy the bright, zesty bite! A little tart, a little sweet, and totally irresistible — these mini trifles are sunshine in a spoon. Peanut Butter Chocolate Mini Trifle Peanut Butter Chocolate Mini Trifle — layers of rich chocolate and creamy peanut butter in adorable single-serve glasses. Ingredients: 8 oz chocolate cake or brownies, crumbled into bite-sized pieces 1 cup creamy peanut butter (or natural, slightly warmed for spreadability) 1 cup heavy cream or whipping cream, chilled 2 tbsp powdered sugar 1 tsp vanilla extract 1 cup chocolate pudding (instant or homemade), chilled 1/4 cup mini chocolate chips or chopped chocolate 2 tbsp crushed peanuts (optional, for crunch) Fresh berries or a small drizzle of melted chocolate for garnish (optional) Pinch of salt (if using unsalted peanut butter) How to Make: Crumble the chocolate cake or brownies into small pieces and divide among 4 small glasses or jars as the first layer. In a bowl, mix peanut butter with a pinch of salt (if needed) until smooth; if too thick, stir in 1–2 tbsp warm milk to loosen. Spoon a layer of chocolate pudding over the cake pieces in each glass. Add a generous dollop of peanut butter (or a thin spread) on top of the pudding layer. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon a layer of whipped cream over the peanut butter in each glass. Sprinkle mini chocolate chips and crushed peanuts over the whipped cream for texture. Repeat layers if your glasses are tall (cake → pudding → peanut butter → whipped cream), finishing with whipped cream and garnish. Chill the trifles in the fridge for at least 30 minutes to let flavors meld. Serve chilled, garnished with a berry or a drizzle of melted chocolate for extra flair. Enjoy each spoonful of peanut-buttery, chocolatey bliss! Mixed Berry Mascarpone Mini Trifle Bright, fruity, and creamy — these mini mixed berry mascarpone trifles are little jars of summer bliss. Ingredients: 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries), plus extra for garnish 2 tablespoons sugar (divided) 1 teaspoon lemon juice 1 cup mascarpone cheese 1/2 cup heavy cream 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 6 small store-bought sponge cake slices, pound cake cubes, or ladyfingers 2 tablespoons berry jam or preserves (optional, for extra sweetness) Mint leaves for garnish (optional) How to Make: Toss the mixed berries with 1 tablespoon sugar and lemon juice in a bowl; let sit 10 minutes to macerate. In a separate bowl, whisk mascarpone, heavy cream, powdered sugar, vanilla, and remaining 1 tablespoon sugar until smooth and slightly thickened. If using jam, gently warm it a few seconds in the microwave to loosen. Place a cube of cake or a ladyfinger at the bottom of each mini glass or jar. Spoon a small amount of jam over the cake layer (optional) for extra flavor. Add a layer of mascarpone cream over the cake, about 2 tablespoons per jar. Spoon a layer of macerated berries over the cream. Repeat with another small cake piece, another cream layer, and finish with berries on top. Chill the mini trifles in the refrigerator for at least 30 minutes to let flavors meld. Garnish with a fresh berry and a mint leaf before serving. Enjoy these little layered treats — creamy, tangy, and perfect for sharing! Pumpkin Spice Mini Trifle Pistachio Rosewater Mini Trifle Ingredients: 1 cup shelled pistachios, plus extra for garnish 1/2 cup granulated sugar, divided 1 cup whole milk 1 cup heavy cream 2 tbsp cornstarch 3 large egg yolks 1 tsp vanilla extract 1/2 tsp rosewater (adjust to taste) 6-8 thin sponge cake slices or ladyfingers, cut into small pieces 1/2 cup raspberry or strawberry jam (optional, for a tart layer) 1/2 cup whipped cream for topping Edible rose petals or chopped pistachios for garnish How to Make: Pulse 1 cup pistachios and 2 tbsp sugar in a food processor until finely ground; set aside. In a saucepan, warm the milk and heavy cream over medium heat until steam rises but it’s not boiling. Whisk cornstarch with 2 tbsp cold milk to make a smooth slurry; set aside. In a bowl, whisk egg yolks with remaining 1/2 cup sugar until pale. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking to temper, then return the mixture to the saucepan. Cook over medium-low, stirring constantly, then add the cornstarch slurry and continue stirring until the custard thickens to coat the back of a spoon (about 3–5 minutes). Remove from heat and stir in the ground pistachios, vanilla extract, and rosewater; taste and add a little more rosewater if desired. Cover the custard with plastic touching the surface to prevent a skin and chill until cool (about 30 minutes). Prepare your mini trifle glasses: place a few sponge cake pieces or a ladyfinger at the bottom of each. If using jam, spread a thin layer of jam over the cake pieces. Spoon or pipe a layer of pistachio-rose custard over the cake. Add another small cake piece if space allows, then top with a dollop of whipped cream. Repeat layers if glass size allows, finishing with whipped cream. Garnish each trifle with chopped pistachios and edible rose petals. Chill for at least 1 hour to meld flavors before serving. Enjoy these mini trifles chilled — nutty, floral, and utterly irresistible! Tiramisu Mini Trifle Tiramisu Mini Trifle — a bite-sized café classic that’s creamy, coffee-kissed, and perfect for sharing. Ingredients: 1 cup strong brewed espresso or very strong coffee, cooled 2 tbsp coffee liqueur (optional) 8–10 ladyfingers, broken to fit 8 oz (about 1 cup) mascarpone cheese, room temperature 1 cup heavy cream, cold 1/3 cup granulated sugar 1 tsp vanilla extract 1 egg yolk (optional for richness) or 2 tbsp powdered sugar as a substitute Cocoa powder, for dusting Dark chocolate shavings (optional) for garnish How to Make: Combine cooled espresso and coffee liqueur in a shallow bowl; set aside. If using egg yolk: whisk yolk with half the sugar until pale. If not, skip to step 4. Fold mascarpone into the yolk mixture until smooth. Whip the cold heavy cream, remaining sugar, and vanilla to soft peaks. Gently fold whipped cream into the mascarpone mixture until evenly combined. Quickly dip each ladyfinger into the coffee mixture — don’t soak; just a brief dip. Layer broken dipped ladyfingers in the bottom of mini trifle glasses or jars. Spoon or pipe a layer of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and a final layer of cream. Dust the tops with cocoa powder and add chocolate shavings if desired. Chill trifles for at least 2 hours (overnight is best) to let flavors meld. Enjoy a spoonful of classic tiramisu in every tiny glass — delightfully indulgent and perfectly portable! Conclusion You’ve got a dozen easy mini trifles ready to try. Pick a flavor, layer cake, filling, and topping in clear jars, chill them briefly, and serve. Vary the cake type, fruit, or cream to suit taste or season. Label any with nuts or alcohol. Store covered in the fridge for up to two days. These small desserts are like a little party in a glass, neat, portable, and quick to assemble.