Best 2 Summer Fruit Trifle Recipes

Indulge in a symphony of summer flavors with our delightful Summer Fruit Trifle recipe. This iconic dessert combines layers of luscious summer fruits, creamy custard, and airy sponge cake, creating a textural and flavor sensation that will tantalize your taste buds. Our collection of trifle recipes offers a variety of options to suit your preferences, from a classic trifle with fresh berries and whipped cream to a tropical trifle with mango, pineapple, and coconut. Each recipe is carefully crafted to ensure a perfect balance of sweetness, tartness, and creaminess, making it a perfect centerpiece for any summer gathering.

Let's cook with our recipes!

SUMMER FRUIT TRIFLE

Summer Fruit Trifle image

This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn't last long. You can easily substitute different fruit based on what you have on hand.

Provided by K.Glavin

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 15m

Yield 10

Number Of Ingredients 4

Ingredients

1 (10 inch) prepared angel food cake, cut into 1 inch cubes
1 (32 fluid ounce) container vanilla yogurt
2 cups sliced fresh strawberries
2 cups fresh blueberries, rinsed

Steps:

Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 38.2 g, Cholesterol 4.5 mg, Fat 1.6 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 311.4 mg, Sugar 16.7 g

SUMMER FRUIT AND MERINGUE TRIFLE

Summer Fruit and Meringue Trifle image

Provided by Kimberly Boyce

Categories Cake Milk/Cream Berry Egg Dessert Nectarine Peach Vanilla Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Kosher

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

4 large egg yolks
1/3 cup sugar
2 1/2 tablespoons cornstarch
1 1/3 cups whole milk
1 vanilla bean, split lengthwise
1 1/3 cups chilled whipping cream
1 5-ounce container mini vanilla meringue cookies
1 pound ripe yellow nectarines, halved, pitted, cut into 1/2-inch-thick slices
1 cup peach preserves, divided
1 pound ripe yellow peaches, halved, pitted, cut into 1/2-inch-thick slices
3 5.6-ounce containers boysenberries or blackberries, plus additional for garnish
1/2 cup boysenberry preserves

Steps:

Using electric mixer, beat yolks in medium bowl to blend. Add sugar and beat on high speed until thick and pale yellow, about 3 minutes. Reduce speed to low; beat in cornstarch.
Place milk in heavy medium saucepan. Scrape seeds from vanilla bean into milk; add bean. Bring mixture to boil. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Cook over medium heat until very thick and center of mixture is bubbling, whisking constantly, about 2 minutes. Remove pastry cream from heat. Whisk 1 minute. Strain into large bowl. Place sheet of plastic wrap directly onto surface. Chill until cold, at least 3 hours. (Pastry cream can be made 1 day ahead. Keep refrigerated.)
Whip cream in large bowl until stiff peaks form. Whisk pastry cream to loosen. Fold 1 cup whipped cream into pastry cream. Fold in remaining whipped cream. Cover and refrigerate while preparing fruit.
Place meringues in large resealable plastic bag and seal. Coarsely crush meringues with mallet, leaving some large pieces (there should be about 6 cups). Place nectarines in another large bowl. Fold 1/2 cup peach preserves into nectarines. Place peaches in another large bowl. Fold remaining 1/2 cup peach preserves into peaches. Place 3 containers boysenberries in another large bowl; fold in boysenberry preserves. Spread 2 cups crushed meringues over bottom of 14-cup trifle dish. Spoon nectarines over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon boysenberry mixture over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon peach mixture over meringues. Place remaining cream in large dollop in center of trifle. Decorate top with additional berries. Refrigerate at least 3 hours and up to 5 hours.

Tips:

Use fresh, ripe fruit. This will ensure that your trifle is bursting with flavor.
Don't be afraid to experiment with different fruits. Summer is the perfect time to experiment with different combinations of fruits.
Make sure your trifle is well-chilled before serving. This will help the flavors to meld together and the trifle will be more refreshing.
Garnish your trifle with fresh fruit, whipped cream, or a sprinkle of powdered sugar. This will make your trifle look even more appealing.

Conclusion:

Summer fruit trifles are a delicious and easy way to enjoy the bounty of the season. With a few simple ingredients and a little bit of time, you can create a stunning dessert that will impress your family and friends. So next time you're looking for a sweet treat, give summer fruit trifle a try. You won't be disappointed!