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A collection of recipes for trifles in cups with photos and step-by-step instructions. Our chefs tell and show how to prepare trifles at home!
Secrets of making homemade trifles
- Any sponge cake, baked with your own hands or bought in a store, will be suitable as a base.
- The easiest option is to put pieces of cookies or crumbs from them.
- In authentic recipes, the cream is creamy (it is the most delicate), but it will also be delicious with chocolate, custard, boiled condensed milk, cottage cheese, mascarpone or ricotta.
- We take berries and fruits according to the season: kiwi, tangerines, bananas, apples, pears - in winter; strawberries, blueberries, currants, cherries, apricots, peaches - in summer.
- Frozen berries at home for trifles are also suitable. How to prepare them is in the Cherry Cake with Mascarpone.
- It will be delicious with pieces of chocolate, coconut flakes, nut crumbs or dried fruits, seeds.
- Sprigs of fresh mint, rosemary or thyme will look appetizing as decoration.
As you can see, the history of making trifle dessert is endless. The options are varied, but they all have one thing in common: spectacular presentation and a symphony of flavors.
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How to make trifles (desserts in cups). Step-by-step recipe with photos
Trifles are convenient to prepare in special plastic cups, which are ideal for holiday tables and candy bars. But you can do without them by preparing the dessert in ordinary glass glasses.
I will use beautiful stemmed glasses with handles, they are convenient to hold dessert in and enjoy. I prepared dessert in exactly the same glasses.
We cut the biscuit into cake layers, approximately 1.5 cm thick, and use a die cutter (or the back of a small glass) to squeeze out layers suitable for dessert, focusing on the diameter of the glasses in which we will serve the delicacy.
Trifle is a great idea for recycling sponge cake. It is not necessary to bake it specifically for this dessert; you can use the trimmings of the cakes left over after making the cakes.
I will not repeat myself and describe the step-by-step preparation of Queen Victoria sponge cake, you can follow the banner (click on the picture) and see the recipe.
Of course, you can use any other biscuit that you like as a basis:, or.
Don't make the biscuit layer too thick! Let everything in the dessert be harmoniously combined!
It turns out very tasty if you soak the biscuit with aromatic alcohol. If we are talking about a classic sponge cake recipe, it is initially dry, so you can soak it in sugar syrup.
Place 2 tbsp on the bottom of the glass. l. whipped cream or any other cream.
How to make whipped cream correctly, read in a separate article on the website (I described the whole process in detail down to the smallest detail, click on the banner to go).
Place the sponge cake we prepared on top.
There is another way to create trifles: in it, the biscuit is crushed into crumbs. Place it in a glass in the same way, in layers, alternating with cream and berries.
Then 2 tbsp. l. or any other delicious strawberry jam/preserve.
Again, whipped cream (2 tbsp) and fresh strawberries, cut in half (you can do without them, but fresh berries are much tastier).
Cream again. Remember that you can’t spoil strawberries with cream, but, of course, be guided by your taste. You might want to put in the pie crust now.
In my dessert, the sponge cake comes after fresh berries and cream. Then all layers are repeated.
This is how beautiful this delicacy looks! Ideal for children's parties: little guests love portioned cakes and pastries much more than pieces of a large cake.
Trifles are ready! Bon appetit!
By changing the ingredients to suit your taste, you can get a new version of dessert each time. This is the very recipe in which you can let your creative imagination fly! Here are my approximate schemes for creating trifles:
- The basis:
- Filling to choose from: strawberry, blueberry, lemon, peanut butter, spicy cranberry, lavender, black currant, coconut, caramel.
- Cream: vanilla custard, with whipped cream or curd cheese.
Chocolate trifles:
- Base: chocolate biscuit
- Filling to choose from: strawberry, blueberry, chocolate, banana, cherry, cranberry, cappuccino, caramel, peanut butter.
- Vanilla custard or chocolate cream. You can use cream made from condensed milk and butter.
Carrot trifles:
- Base: carrot cake
- Filling to choose from: lemon, pineapple.
- Cream based on curd cheese (creamcheese) or
Lemon desserts in cups
- Base: lemon sponge cake
- Filling to choose from: blueberry, lemon curd, cranberry.
- Whipped cream or custard
I'm looking forward to your dessert options in a glass using the tag #pirogeevo or #pirogeevo on Instagram or here in the comments. Tell us what fillings you use, what biscuits are your favorite, what combinations you think are the most winning! It is very interesting to me!
If you have any questions about the recipe, I will be happy to answer. Delicious cakes and good mood to you!
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Description of preparation:
I'll tell you how to prepare dessert in cups with cherries: 1. Mix gelatin with water and leave to swell for about 20 minutes. When it swells, heat the mixture over low heat until the gelatin is completely dissolved.
Make sure that the mixture does not boil, stir constantly. Leave the gelatin to cool slightly. 2. Pre-defrost the cherries, let all the liquid drain. After this, pour cognac and half of the gelatin into it, mix thoroughly. If the dessert is intended for children, there is no need to add cognac! 3. Beat sour cream with sugar until the latter is completely dissolved. Mix with the remaining gelatin. 4. Place in glasses one by one: first cherries, then sour cream, repeat layers again. Try to distribute the cherries and cream evenly. Place the glasses with dessert in the refrigerator for 3 hours. 5. Fry oatmeal in a dry frying pan with sugar until it caramelizes. Cool the cereal and sprinkle it over the surface of the dessert. Dessert in cups is ready! To prepare dessert in cups, you can use any fresh, canned or frozen fruits and berries. Oatmeal can be replaced with chopped nuts, grated chocolate or anything else you wish. This dessert will decorate any festive or everyday table and give a piece of good mood. Purpose: For a festive table / buffet Main ingredient: Dairy products / Sour cream Dish: Desserts
Christmas trifle - Gordon Ramsay's recipe
Christmas trifle - recipe from Gordon Ramsay's official website.
• For raspberry jelly: 600 g raspberries 175 g powdered sugar or fine sugar 2-3 tbsp. raspberry liqueur 8 sheets of gelatin
• For the custard: 400ml double cream 1 vanilla bean 4 large egg yolks 40g caster or caster sugar
For the trifle: 16-20 ladyfingers biscuits 250g raspberries 300ml double cream 20g dark chocolate, for sprinkling
• To make raspberry jelly: Add raspberries, sugar and 2 tbsp. l. Add water to the pan, cover with a lid and cook over low heat for 5-6 minutes until soft. Puree in a blender. Pass through a fine sieve - you should get 300-400 ml of raspberry juice. Fill the jug with up to 650ml of water and add liqueur, if using. Meanwhile, soak the gelatin leaves in a small bowl of cold water for 4 to 5 minutes. Pour the diluted raspberry juice into a clean saucepan and bring to a boil. Remove from heat, squeeze out excess liquid from gelatin sheets and stir into hot juice. Once completely dissolved, pour into a large plate or glass serving bowl. Let cool, then chill in the refrigerator for at least 3 hours.
• To make the custard: Add cream to a saucepan over medium heat. Cut the vanilla bean lengthwise and scrape the seeds into the pan. Bring to a boil. Place the egg yolks in a large bowl and whisk lightly. Pour half of the hot cream into the eggs, whisking continuously. Pour this egg mixture back into the pan and place over low heat. Continue whisking gently over low heat until the custard thickens (you can check the temperature at 65-70°C, it is important not to let the custard boil). Transfer to a bowl or large pitcher, cover top with a layer of parchment paper or cling film to prevent foaming, and then chill in the refrigerator.
Once the jelly has set and the custard has cooled, remove from the refrigerator. Place the cookies in an even layer on top of the jelly. Stir in half the raspberries, then top with the cooled custard. Pour the cream into a large bowl and beat until soft peaks form. Gently spread them over the custard. Place the remaining raspberries on top and grate the dark chocolate.
Tips: You can easily adapt the recipe to different fruits and flavours: For Christmas, swap the raspberry liqueur for brandy and the vanilla in the custard for cinnamon and nutmeg. Try a Scottish recipe by whipping the cream with a little whiskey, honey and toasted oats instead of dark chocolate. In the summer, try this recipe with elderflower, balsamic and basil flavors.
Secrets of making delicious biscuit
You can buy a sponge cake for dessert ready-made or bake it yourself. It's no secret that home-baked biscuits turn out much tastier, so it's worth making the effort to master this art.
For a fluffy and tasty biscuit dough you will need:
- 1 can of condensed milk – 200g;
- sour cream – 200g;
- eggs – 2 pcs.;
- sugar – 1 glass;
- soda – 2 tsp;
- vinegar.
Beat eggs with sugar using a mixer, pour in condensed milk, sour cream and beat again. Add baking soda slaked with vinegar. In order for the sponge cake to turn out fluffy, it should be baked immediately after kneading the dough, while it is saturated with oxygen. The mold is greased with margarine and sprinkled with a thin layer of flour. The dough is placed in a warm (not hot) oven and baked at 180° for half an hour.
During baking, do not open the oven so that the biscuit does not fall off. After the baked goods have acquired a light golden color, the biscuit can be removed, after checking the readiness with a match. If the dough does not stick to it, then the sponge cake is completely baked.
Watch the video on how to make trifle.
In order to carefully remove the sponge cake from the mold, you need to run a knife along the diameter of the mold, separating the sponge cake from the edges, turn it over onto a cutting board and place a wet kitchen towel on top. After a couple of minutes, the biscuit will come off easily with a little shaking.
If you want to make the dessert unusual, you can alternate white and dark pieces of sponge cake. Then, before baking, the dough should be divided in half, poured into different dishes and add a couple of tablespoons of cocoa to one of them.
What and how to serve the dish correctly
Desserts in cups are very easy to make. You can decorate them with any confectionery sprinkles, toppings, syrups or fruits. In addition, sprigs of fresh mint are perfect for summer.
Depending on the ingredients used, you can use whipped cream and grated chocolate (dark chocolate with a high cocoa content works well) as decorations. Serve with lemonade, tea or coffee.
Pastries, cakes, mousses, souffles - chocolate can be served in a wide variety of forms, and at the same time any dessert made from it turns out very tasty! Malteser Cake
Ingredients:
200g brown sugar 185ml milk 125g butter 115g plain flour 75g plain flour 50g cocoa powder 3 eggs, lightly beaten 185g butter 345g caster sugar 95g malted milk powder 1 tablespoon milk powder 465 g Maltesers
Ganache (icing):
300 g dark chocolate 125 ml (1/2 cup) whipping cream 30 g butter Step 1. Mix sugar, butter and milk.
Place on low heat and stir until the mixture becomes homogeneous. Step 2. Mix flour, cocoa, butter (into crumbs). Add the beaten egg. Mix everything well. Place the mixture in a greased pan and bake at 180 degrees for 55 minutes. Step 3. Prepare the ganache. Break the chocolate into pieces, add cream and butter. Place on low heat and melt the mixture. Cool slightly and then beat with a mixer until smooth, add sugar, malt, milk powder. Whisk everything together. Cool. Step 4. Carefully cut the cake into 3 or 4 parts. Spread each of them with cream and pour glaze over them. Place in the refrigerator for 1 hour 30 minutes. Step 5. Next, spread the remaining ganache over the surface of the cake. Decorate it with Maltesers candies. Oreo Mousse
Ingredients:
Oreo cookies 2 tbsp.
spoons of melted butter 2 tbsp. tablespoons milk 1/2 cup heavy cream 2 cups chocolate shredded 2 cups whipping cream Chop about 15 Oreo cookies and distribute them among the baking pans. Mix melted butter and milk and pour this mixture over the cookies. Mix chocolate with cream and melt in the microwave, stirring occasionally. Let it cool to room temperature. Then, in one large bowl, combine the resulting chocolate and whipped cream. Pour some of this mass into the mold on top of the cookies, sprinkle the cookies on top again and fill them with mousse again. Cover the pan with cling film and leave the mousse in the refrigerator for at least three hours. Dessert is ready! Chocolate bomb
Ingredients:
3/4 cup soft butter 3/4 cup brown sugar 1/4 cup white sugar 2 tbsp.
spoons of milk 1 teaspoon of vanilla extract 2 cups of flour pinch of salt 2 cups of chocolate chips (or chopped chocolate) prepared brownie (you can buy a ready-made mixture: it should be very soft and moist) chocolate icing Make the dough. Beat butter and sugar with a mixer. Add vanilla. After this flour and a pinch of salt. Add 1 cup of chocolate to the mixture. We form small balls of dough with our hands (about the size of a tablespoon) and place them on foil. Then put them in the freezer for about an hour. Cut the finished brownie into squares and use your hands to give them a flat shape. Carefully wrap the ball of prepared dough into the resulting flat cake. The batter should be completely covered with the brownie mixture. After this, put the balls back in the freezer for 30 minutes. Prepare the glaze. After placing each ball on a fork, dip it completely in chocolate, place it on foil, sprinkle with the remaining chocolate and let it sit in the refrigerator for a while. Double Chocolate Cupcake
Ingredients:
250 ml thick cream 450 g high quality dark chocolate 5 eggs 165 g caster sugar 150 g wheat flour 1 tbsp.
spoon of cocoa powder 1/2 teaspoon of baking powder For the sauce:
100 g dark chocolate 80 ml liquid cream Preheat the oven to 180 degrees.
Place the cream over low heat and mix with the chocolate. Let the mixture cool. Beat eggs and sugar until doubled in volume. After this, carefully mix the resulting mass with chocolate cream. Next add the sifted flour, cocoa and baking powder. Pour the mixture into the molds and bake for 15-20 minutes. Prepare the sauce by melting and mixing all the ingredients in a water bath. Let cool slightly and serve with cupcakes. Salted Peanut Caramel Cheesecake
Ingredients:
Base: 400 g chocolate chip cookies 150 g unsalted butter,
melted Caramel:
1.5 cups white sugar 1/4 cup cold water 1 cup heavy cream 3/4 lightly crushed salted peanuts
Dark chocolate:
5 g unsalted butter 260 g dark chocolate 1/ 2 cups heavy cream
White chocolate:
150 g white chocolate 1/4 cup hot water 3 teaspoons gelatin 375 g cream cheese, room temperature 1/2 cup white sugar 3/4 cup heavy cream
Meringue:
2 egg whites 1/2 cup white sugar Crush the cookies in a food processor.
Mix it with melted butter and spread throughout the baking dish. Along the bottom and sides. Place in the refrigerator for 30 minutes. To make caramel, combine sugar and water in a saucepan and place on heat. Stir until the sugar dissolves. After this, cook the caramel for another 15-20 minutes until it acquires a golden hue. Remove from heat and immediately mix caramel and cream thoroughly. Then put the pan back on the heat and stir for another 2 minutes. Remove from heat and let cool for 30 minutes before adding peanuts to the mixture. Peanut caramel is ready. Pour it into the mold on top of the cookies, cover with cling film and leave in the refrigerator overnight. For the first chocolate layer, melt 5 g butter and 60 g dark chocolate in the microwave. Very quickly pour it over the caramel. For the white layer, melt the white chocolate in a double boiler. Prepare gelatin in a small bowl. In a large bowl, beat cream cheese and sugar until smooth. Then pour cream, melted white chocolate and gelatin into this mixture. Pour the resulting cream cheese into the mold on top of the dark chocolate, cover with film and chill in the refrigerator for about 4 hours. Now prepare the final layer of dark chocolate. To do this, melt the remaining chocolate and cream over medium heat. Pour the mixture over the cream cheese. To make the meringue, beat the egg whites in a bowl until they are creamy. Add sugar little by little and beat until the mixture becomes glossy and the sugar is completely dissolved. Preheat the oven to 100 degrees and use a pastry bag to make small meringue pyramids on baking paper. Bake for 45 minutes. Decorate the cheesecake itself with the resulting pyramids, and you can serve it to your guests. Fondant
Ingredients:
90 g dark chocolate 2 eggs 65 g butter 75 g sugar 40 g wheat flour Heat the oven to 190 degrees.
First melt the chocolate in a water bath, then add the chopped butter. Keep the mixture in the bath until the butter melts. Whisk the sugar and eggs until foamy, add the chocolate mixture and stir. Add flour, mix the mixture with a spatula in a circular motion. Grease the molds with butter and fill them 3/4 full with dough. Place everything in the oven and bake until crust is crisp, but the center remains liquid. Chocolate Cake
Ingredients:
3 eggs 1 cup sugar 1 cup flour 2-3 tbsp.
spoons of cocoa hazelnuts or walnuts For the glaze you will need:
half a glass of sugar 3 tbsp.
spoons of milk 50 g butter 4-5 tbsp. spoons of cocoa 3-4 tbsp. spoons of condensed milk First you need to prepare regular biscuit dough. To do this, you need to beat the eggs together with sugar until the total mass doubles, and then add flour and beat until smooth. But it is necessary to take into account that you will need space to add cocoa; the dough with it will become even thicker. Add cocoa and mix well until there are no lumps. Grease the multicooker with butter or margarine and pour the dough into it. We set the “Baking” mode for about 65 minutes. Then cover with a lid and begin preparing the icing and decoration for the cake. Pour milk into a saucepan, add butter, cocoa and sugar, put on low heat and start stirring until it thickens. Then add condensed milk, mix again and leave the glaze to cool. We take the finished sponge cake out of the multicooker. Let it cool, and then you can cut the biscuit into two halves. We lay out the first sponge cake and grease it with glaze, in this case, the more glaze, the more soaked the cake will be, and sprinkle nuts on top. Cover the top with the second biscuit and repeat the procedure. Marmalade, colored icing, fruit or whipped cream are suitable for decoration. Mascarpone Pie
Ingredients:
200 g dark chocolate 200 g butter 5 eggs 140 g flour 500 g mascarpone cheese 1 teaspoon vanilla extract 1 teaspoon baking powder 200 g sugar 200 g red currants Preheat the oven to 180 degrees.
Flour must be sifted with baking powder. Melt the cubed butter and broken chocolate in a water bath until smooth. Stir, cool slightly. Beat 3 eggs and 150 g of sugar in a mixer at high speed until fluffy white foam - the mass should increase in volume several times. Then you need to reduce the speed to medium and pour in the warm chocolate mixture in a thin stream. Finally, switch the mixer to minimum speed and add flour and baking powder 1 tablespoon at a time. As soon as the mixture becomes homogeneous, turn off the mixer. In another bowl, beat the mascarpone with the remaining eggs, sugar and vanilla extract. Grease the springform pan with butter and sprinkle with flour. Place on the bottom in 3 layers: half the chocolate mass, mascarpone filling and chocolate again. The surface of each layer must be leveled before the next one. To create a marble pattern, make circular marks with a fork. Place the pan in the oven for an hour. Check readiness with a toothpick: it should go in softly and come out dry. Decorate the finished pie with fresh berries and powdered sugar. Layer Cake
Ingredients:
2 bars of quality dark chocolate 3 eggs 200 g butter 200 g brown sugar 100 g flour 1 tbsp.
spoon of cocoa powder In a deep metal bowl using a water bath, melt 2 chocolate bars and a stick of butter. Once you have a liquid consistency, let it cool slightly. At this time, beat the required amount of eggs, gradually adding brown sugar. Add the cooled chocolate-butter mixture to the beaten eggs. Mix it all thoroughly, and then add a tablespoon of cocoa and 100 g of flour. Mix everything thoroughly again. Line the bottom of the pan in which you will bake your chocolate brownie with baking parchment so that the mixture does not stick to the walls. Pour the prepared mixture into a mold and place in a preheated oven for 20-25 minutes. The optimal temperature for baking is 180 degrees. Cool the finished brownie. Dessert is ready! Muffin for true connoisseurs
Ingredients:
300g dark chocolate 125g unsalted butter 260g plain flour 1/4 tsp baking powder 1/4 cup cocoa powder 1/4 cup brown sugar 185ml milk 2 eggs 3 Mars bars, chopped Preheat oven to 180 degrees and grease oil a baking dish. Melt half the chocolate and butter in a double boiler. Leave to cool. Sift flour, baking powder and cocoa into a large bowl. In another bowl, whisk eggs and milk. Add the resulting dry mixture and chocolate paste. Pour the batter into the molds and bake for 20 minutes. Melt the remaining chocolate in a double boiler, pour over the cake, place a few pieces of Mars bar on it and pour chocolate over it again.
Desserts in cups are called trifles in English-speaking cuisines around the world. They are popular due to their ease of preparation, excellent taste and unusual appearance.
