Another addition to the little dessert shot family are these mini trifles, which are irresistible to kids and adults alike.
The sweet creamy textures of the custard is balanced well with the jelly and sponge layers. Soon you will have your guests itching to dig their spoons in!
Trifle can be a tricky dessert to serve up and to make look pretty ( I like my desserts to look AND taste good!). These shots are the cutest way to serve them, and everyone gets an equal portion of all the good stuff!
Dessert Shots: Strawberry Trifle
A dessert classic that can feed a crowd, with minimal effort. Perfect for parties!
- 3 sponge fingers, broken into 4 pieces each
- 1 pack strawberry jelly
- 3 tbsp Bird’s custard powder
- 450 ml milk
- 3 tbsp sugar
- 1 tsp vanilla bean paste/extract
- 200 ml double cream
- 3 tbsp sugar
- 1 tsp vanilla
- 12 shot glasses
- Break each sponge finger into 4 equal pieces and place in the bottom of the shot glass.
- Make strawberry jelly according to pack instructions, allow to cool slightly before pouring over the sponge fingers and set in the fridge.
- Next, make the custard by mixing the custard powder, milk, sugar and vanilla. Heat and allow it to thicken before cooling to room temperature.
- To make the whipped cream topping, whisk together cold double cream, sugar and vanilla until it forms slightly stiff peaks.
- Assemble the trifles by either spooning or piping the custard onto the set jelly layer. Next, pipe the cream to finish. 6.Chill in the fridge until needed.
- You can use any flavour of jelly, as well as adding fruit or berries to the jelly layer.
- I used a Wilton 1M tip to pipe the whipped cream.
- If you don’t have a piping bag, use a large sandwich bag instead. Just snip a corner off and it will work just as well.
- You can use any cup/glass to make these, quantities will change depending on the volume of the vessel.