Fruit Trifle
Submitted by hendyl
Layers of soft pound cake soaked in sweet Marsala wine, lush apricot purée, and silky vanilla custard come together in this classic British trifle that’s easier to make than you think.
YIELD
10 servingsPREP
30 minCOOK
20 minREADY
This traditional English trifle transforms simple ingredients into something that belongs on a fancy dinner table.
The Marsala-soaked pound cake melts into the creamy custard, while pockets of jammy apricot add bursts of fruit that keep every spoonful interesting.
Assemble it a couple hours before guests arrive so the flavors have time to mingle and the cake softens just right.
Pro Tips
- Use day-old pound cake for best results (it absorbs the Marsala without falling apart)
- Don’t skip the chilling time - the layers need to settle and the flavors need to marry
- Feel free to swap the apricots for peaches or mixed berries depending on what’s in season
- Layer the mandarin oranges near the glass edges for a pretty presentation
Ingredients
Directions
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot purée, and sandwich back together.
Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.
Pour Marsala over top, spread with remaining apricot purée and cover with custard.
Cover and chill 2 hours.
Whip cream with sugar until stiff.
Frost on top of trifle and decorate with candied fruits, if desired.
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