We're calling it: Fruit trifles are the party desserts of the summer. Easy to make, drop-dead gorgeous, and scaled to feed a crowd, these multi-layered bowls of deliciousness can be assembled ahead of time with shortcut ingredients, and customized with any combo of fruit + cake + creamy filling you wish. Plus, there might booze involved. Here are a few of our all-time favorite trifle recipes, plus how-to tips and ideas.
Store-bought pound cake cut into cubes makes this colorful trifle super-quick to make. You moisten the cake with a bit of rum (or not), then layer it up with fresh berries and lemony white chocolate whipped cream. Lots of reviewers served this for their 4th of July parties, but it would be heavenly all summer long.
We love the idea of creating individual servings of trifle so everyone gets a picture-perfect treat. Jars, wine glasses, or even water glasses make great trifle containers. "I scaled this down to 4 servings and made them into 'mini' trifles. They turned out so cute, and they are delicious!" -- Kim's Cooking Now!
Trifles made with angel food cake are especially light and spongy. This version is loaded with strawberries and takes a mere 15 minutes to assemble.
Here's another angel food cake trifle, but this one's layered with kiwis, strawberries, bananas, and pineapple. To get the most attractive layers, place fruit slices up against the glass before adding the filling. Build your layers slowly, making sure the cake and creamy filling stays behind the fruit layer.
Lady finger cookies (you can usually find them in the bakery section of your grocery store) are a third option for the cake filling, and make an attractive layer around the bowl. For this recipe, you'll soak the lady fingers in rum, but that's up to you.
Berries aren't the only fruits you can use to build a trifle. Try this peach-packed beauty layered with angel food cake and vanilla yogurt.
Where did trifle originate? In England, where this dessert dates back to the 16th century and is still a favorite holiday treat.
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