trifle pudding recipe

trifle recipe with step by step photos – easy and tasty trifle pudding made with mixed fruits.

trifle was the first dessert i learnt in my home science cooking classes. this was the first time i came to know that such a pudding existed. the flavors and textures were so superb, that after that i made trifle many times. this recipe was also requested by a few readers.

initially i would get the sponge cake from out to make the pudding, but now i make the sponge cake at home. this famous english dessert is still a favorite with the family.

in this trifle pudding except fruit jelly all the elements are there. i did not add jelly as the ready made jelly packs contain gelatin. and if i have to make any fruit jelly at home with agar agar, it will take a lot of time. so i skipped the jelly. if you can get ready vegetarian jelly pack, then you can make the jelly a day before and then use it. you can also set the jelly liquid in the pudding itself. though this way, making the pudding will take time as you will need to refrigerate it for the jelly to set.

trifle pudding makes for an excellent dessert in parties. it quite easy to assemble, chill and then serve. you can also make individual portions of the layers in dessert glasses and bowls. this is a kid friendly recipe as i have not use sherry or any other alcohol.

ingredients and tips to make trifle pudding:

  1. an eggless sponge cake or a basic vanilla cake. you can also use an eggless chocolate cake. make at home a day before or buy from the market or a good bakery. you can also use leftover cake.
  2. vanilla custard – custard can be made with custard powder or corn starch (known as corn flour in india). if adding corn starch then add some vanilla extract or essence in the custard. use the same amount of corn starch as mentioned in the recipe below and add ½ tsp vanilla extract/essence
  3. mixed fruits – fruits like apples, mangoes, papaya, chikoo (sapota), figs, pomegranate can be used. even berries give a great flavor and texture. avoid adding citrus fruits, cherries and melons as they are incompatible with milk as per ayurveda. even bananas with milk are incompatible and cause lethargy, but i did add bananas 🙂
  4. whipped cream – you can use a low fat cream or even whipping cream. i only get amul cream where i live, so i have used that. you can also use malai (cream floating on top of milk). just whip ½ cup of malai till it become smooth and gets soft peaks.

easy trifle pudding recipe below:

trifle pudding recipe
4.6 from 15 votes
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easy trifle pudding recipe

trifle recipe - easy to prepare trifle pudding with mixed fruits, custard and whipped cream.
course desserts
cuisine world
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 7 to 8
author dassana

ingredients (1 cup = 250 ml)

  • 250 grams eggless sponge cake Or 1 small eggless sponge cake
  • 2 to 2.5 cups chopped mix fruits
  • 1.5 cups whole milk
  • 3 tablespoon custard powder, (substitute 3 tablespoon corn starch + ½ teaspoon vanilla extract/essence for custard powder)
  • 3 tablespoon warm whole milk
  • 4 tablespoon sugar or add as required
  • 4 to 5 tablespoon mango puree or juice or any fruit juice or puree/pulp
  • ½ cup 25% to 50% low fat cream
  • ¼ teaspoon vanilla extract or essence (optional)

how to make recipe?

  1. warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. then add 3 tbsp custard powder to the warm milk. keep this custard powder paste aside.
  2. stir and dissolve the custard powder very well in the milk. there should be no lumps.
  3. in another pan, take 1.5 cups milk. then add 4 tbsp sugar.
  4. stir and heat this milk+sugar solution on a low to medium flame. just bring to a gentle heat and stir so that the sugar dissolves.
  5. bring the flame to low. then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. keep on stirring till the custard thickens. usually for trifles, i make a thick custard. but if you want a slightly smooth and flowing consistency, you can keep that. allow the custard to cool at room temperature.
  6. in another bowl, take 1/2 cup chilled cream. i used amul cream here. you can use whipping cream or a 25% to 50% low fat cream. add 1/4 tsp vanilla extract.
  7. with an electric beater or in a stand mixer, whip the cream till you get soft peaks.
  8. here the cream has got soft peaks. keep this whipped cream in the refrigerator. then slice and chop the fruits. you can use any seasonal fruits. just avoid citrus fruits and melons.
  9. now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. here i used homemade eggless sponge cake.
  10. line half a portion of the sponge cubes in a serving bowl. you can also make individual portions of the trifles in bowls or dessert glasses.
  11. now spread 2 to 3 tbsp of mango pulp or puree on the cake. this is optional. you can also pour a bit of fruit juice on the sponge layer. but just make sure the sponge does not become soggy. if you are using mangoes, in the fruit layer, then no need to add the mango pulp. when i made this trifle, mangoes had not yet arrived. but do add mangoes 🙂
  12. now layer half of the chopped mixed fruits. here i used apples, bananas and fresh figs. you can use berries too.
  13. also added some pomegranate arils.
  14. spread half of the custard in a layer.
  15. remove the whipped cream from the fridge and make a layer of the cream.
  16. again repeat all the layers, starting with some more eggless sponge cubes.
  17. then add the mango puree and another layer of mix fruits.
  18. make the custard layer again. then lastly make whipped cream layer again.
  19. make the top cream layer even with a spatula and start to decorate the top layer. you can use fruits, berries or even chocolate shavings to decorate the top layer.
  20. i decorated with pomegranate arils.
  21. cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.
  22. serve the chilled trifle pudding as a dessert.


if you are looking for more similar recipes then do check eggless caramel bread pudding, bread butter pudding, amaranth yogurt parfaitquick mango mousse, chocolate fudge, mango panna cotta and eggless banana mousse recipe.

lets start step by step easy trifle recipe:

1. warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. then add 3 tbsp custard powder to the warm milk. keep this custard powder paste aside.

milk for trifle recipe

2. stir and dissolve the custard powder very well in the milk. there should be no lumps.

custard milk for trifle recipe

3. in another pan, take 1.5 cups milk. then add 4 tbsp sugar or add as required.

milk for trifle recipe

4. stir and heat this milk+sugar solution on a low to medium flame. just bring to a gentle heat and stir so that the sugar dissolves.

heating milk for custard

5. bring the flame to low. then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. keep on stirring continuously till the custard thickens. usually for trifles, i make a thick custard. but if you want a slightly smooth and flowing consistency, you can keep that. allow the custard to cool at room temperature. also keep in mind, that as the custard cools, it will thicken more.

making trifle recipe

6. in another bowl, take ½ cup chilled cream. i used amul cream here. you can use whipping cream or a 25% to 50% low fat cream. add ¼ tsp vanilla extract.

amul cream for trifle recipe

7. with an electric beater or in a stand mixer, whip the cream till you get soft peaks.

whip cream for trifle recipe

8. here the cream has got soft peaks. keep this whipped cream in the refrigerator. then slice and chop the fruits. you can use any seasonal fruits. just avoid citrus fruits and melons.

whipped cream for trifle recipe

9. now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. here i used homemade eggless sponge cake.

cake for trifle recipe

10. line half a portion of the sponge cubes in a serving bowl. you can also make individual portions of the trifles in bowls or dessert glasses.

cake for trifle recipe

11. now spread 2 to 3 tbsp of mango pulp or puree on the cake. this is optional. you can also pour a bit of fruit juice or sherry wine on the sponge layer. but just make sure the sponge does not become soggy. if you are using mangoes, in the fruit layer, then no need to add the mango pulp. when i made this trifle, mangoes had not yet arrived. but do add mangoes since they are in season now 🙂

mangoes for trifle recipe

12. now layer half of the chopped mixed fruits. here i used apples, bananas and fresh figs. you can use berries too.

fruits for trifle recipe

13. also added some pomegranate arils.

pomegranate for trifle recipe

14. spread half of the custard in a layer.

custard for trifle recipe

15. remove the whipped cream from the fridge and make a third layer of the cream. with a spatula even the cream layer.

cream for trifle recipe

16. again repeat all the layers, starting with the second half of the eggless sponge cubes.

making trifle recipe

17. then add the mango puree and another layer of mix fruits.

fruits for trifle recipe

18. make the custard layer again. then lastly make whipped cream layer again.

custard layer for trifle recipe

19. make the top cream layer even with a spatula and start to decorate the top layer. you can use fruits, berries or even chocolate shavings to decorate the top layer. you can also decorate with whipped cream.

preparing trifle recipe

20. i decorated with pomegranate arils.

decorating trifle

21. cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight. serve the chilled trifle pudding as a dessert.

trifle recipe




62 thoughts on “trifle recipe, easy trifle pudding with mixed fruits | easy trifle recipe”

  1. Your recipes are awesome anything I want to prepare I always perhap your site to find the recipe and my family members loved that food . You are a true friend for me because u help me out in any kind of food I want to prepare nd my hubby loves it nd that means me a lot😘
    Thanks a lot

    1. thank you ankita for this lovely comment. i am glad that the recipes on the website are helping you to cook tasty food. most welcome and happy cooking.

  2. Hi Dassana

    Can you try posting an eggless and non alcoholic version of tiramisu?
    Also I’d love to learn a few more options of desserts. Please do come up with more.
    Thanks.

    1. thanks garima. i have an eggless non alcoholic version of tiramisu in drafts. i will add its recipe. a few days back my laptop crashed and it is still in the repairs. so could be in a week or so i will add the recipe. of course i plan to add more desserts too gradually.

  3. Hi amit I have made trifle on Tuesday night and served on Wednesday lunch as dessert and it was fantastic I have no words to tell you how awesome it was…..so my whole menu is your recipes only karahi mashroom, veg handi , dal tarka and this trifle and trust me all of them were fantastic specially trifle and veg handi…..

    your recipes are fantastic now I am not afraid off cooking actually I love it and all thanks to you and your recipes keep it on

  4. Benazir Lashkaria

    The pictures help a lot. Thanks! I’ve kept mine to chill overnight,, will be serving it morrow.

    1. no question is silly 🙂 we all learn. i checked both the links and they look like ready whipped cream. meaning you do not have to whip them. just use them directly on the cake or dessert.

  5. Hi..

    I love your website! Thank you so much for all the effort you put in for helping us with your wonderful and easy recipes..

    Can I double this recipe? I’m planning to make this party and want it for around 15 people.. Also I have never used cream before. I don’t have a blender either. So can you please let me know if I can get some cream where I don’t have to use a blender.. I’m in Canada..

    Thank you so much

    1. thanks lalita. yes you can double as well as triple this recipes. for the cream part, i have already replied to your second query. we do get whipped cream and in india also we get whipped cream now in major cities, but all of them are exported and expensive.

  6. Hi Dassana
    The recipe looks very easy, especially with the lovely photographs. You had mentioned using fruit jelly. Please could you tell me how to incorporate it in the recipe. Also is it possible to avoid cream totally? Thanks.

    1. hi bandeep, cream is essential part of the recipe. without it something will be missing. but still you can try making without cream. just add more custard instead. after you place the fruits on the sponge cake pieces, you pour jelly solution. cover and let it set in the fridge. once it sets, add the add the custard and repeat the layers. here you can add jelly once more, but it will mean you have to allow it to set again. so just add all the jelly in one layer only. another easy way is you first allow the jelly solution to set in the fridge. then just slice the set jelly. then add the jelly cubes on the fruit layer followed by the custard layer. repeat the layers.

  7. Maneesha badrinath

    Hi Dassana, while I am yet to try this recipe, it reminds me of cassata ball. Can you please share the recipe for the same? Thanks!!

  8. I loved ur Al the recipes. ..all are rly easy to understand and try.. .Wowww.. .keep teaching us..

  9. Thanks a lot for such a awesome recipes. This trifle pudding is really good and very easy to make.Great job

  10. hi dassana, well i did make the pudding successfully .. did not have custard powder so used the corn flour and vanilla essence.. could whip the cream with hand blender .. once i kept it in the fridge it did become thick … wow feels so nice… thank you so much dassana … i never thought i could do all this …

    thanks and regards

    marina

    1. thats good to know. i wonder how you managed whipping cream with a hand blender. i have done that before and sometimes amul cream just does not whip well with a wired whisk or hand blender. after keeping in the fridge, the cream will thicken. thank you marina.

      1. Hey, tasted great, my son enjoyed it, thumps up ! That’s what he did. I used the hand blender in which manually rotate the handle.(egg beater). Initially the cream was not so thick. But somehow I managed. Thanks a lot for reverting on all my queries.
        Regards
        Marina

  11. hey dassana, i want to make this trifle pudding.. now i dont have a stand mixer nor a hand blender .. can i use the churner or wire whisk instead .. ..thanks

    marina

  12. Ever since I got married the only website I am using and suggesting all my friends is yours. I follow your recipes blindly from the easy to difficult one. . . Every time I share my food, I get a lot of appreciation and they deny to believe that I am all new to the kitchen. Thanks a lot for this great work!

  13. awesome blog with lot of veg varieties i would try this pudding its awesome ….thanks for the mouth watering photos…..

  14. i tried whipping amul cream.. but i was not able to whip it.. at one moment, it became a lil thick but again it became runny. and in the above pic, the texture of your cream seems quite thick.. then i searched the internet and came to know that fat content must be high in the cream in order to whip the cream. how were you able to whip the same cream with the same fat content?
    i used chilled cream.. where did i go wrong?
    And i just love your website. not even once has it failed me.. 🙂 everytime the end product is awesome

    1. thanks neda, i have used amul cream. so can’t say where you have gone wrong. i use amul cream for all desserts. till now i don’t had any issues. could be because of the shelf life which is nearing the expiry date. just guessing.

    2. hey!!..jus read ur comment… u shud not whip chilled cream because it often gets spoiled or does no whip at all…so u shud leave the cream outside fr a while and then u cn whip it when it has become warm 🙂

  15. hi mam can i add strawberry pulp instead of mango..urgnt reply i want t make it asap..custurd react with strawberry pls suggess me

  16. D, the trifle looks lovely and so easy to make… I just have one Q, does the cream not need any sugar. Will it not taste too plain and the other layers much sweeter?

    1. thanks parul. there is enough sweetness because of the fruits and the cake. the cream combines very well with the fruits. if you add sugar in the cream then the trifle will become very sweet.

    1. use very cold cream
      or in another bowl take some ice cubes and put the cream bowl on top and then beat

  17. Dassana – this looks awesome !! Thank you so much for sharing this recipe. I can’t stop salivating….
    Cheers,
    Aarthy

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