18 Decadent Mini Trifle Recipes for Special Occasions

Looking to impress at your next gathering? These 18 decadent mini trifle recipes are the ultimate showstoppers—perfect for holidays, dinner parties, or just treating yourself! Layers of creamy custard, fluffy cake, fresh fruit, and dreamy toppings come together in adorable single-serve glasses. Whether you’re a trifle newbie or a dessert pro, these fuss-free recipes guarantee a sweet (and stylish!) finale. Let’s dig in!

Classic English Mini Trifle with Custard and Berries

This Classic English Mini Trifle is a dreamy, layered dessert that’s surprisingly simple to whip up—perfect for impressing guests or treating yourself to a little indulgence.

• 1 cup store-bought pound cake, cubed (about ½-inch pieces)
• ½ cup mixed fresh berries (strawberries, raspberries, blueberries)
• 2 tbsp berry jam (raspberry or strawberry)
• ½ cup prepared custard (store-bought or homemade)
• ½ cup whipped cream
• 1 tbsp sherry or fruit juice (optional)
• 1 tbsp sliced almonds, toasted (for garnish)

1. Layer the cake: Divide the pound cake cubes evenly between 2 small glasses (6-8 oz). Drizzle with sherry or fruit juice, if using.
2. Add the jam: Warm the berry jam slightly for easier spreading, then dollop 1 tbsp over each layer of cake.
3. Top with berries: Scatter fresh berries over the jam, reserving a few for garnish.
4. Pour the custard: Spoon ¼ cup custard into each glass, covering the berries completely.
5. Finish with cream: Pipe or spoon whipped cream over the custard, then garnish with remaining berries and toasted almonds.
6. Chill: Refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld.

The magic of this trifle? Each spoonful delivers a mix of textures—silky custard, juicy berries, and tender cake—all in one adorable mini package.

Tip: For a quicker version, use store-bought angel food cake and instant pudding mix, but don’t skip the fresh berries—they brighten every bite!

Chocolate Lover’s Mini Trifle with Brownie Bites

These indulgent mini trifles layer fudgy brownie bites, creamy chocolate pudding, and fluffy whipped topping for a dessert that’s as easy to make as it is impressive.

Ingredients:

• 1 (18 oz) box brownie mix (plus ingredients listed on the box)
• 2 cups cold whole milk
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 (8 oz) tub whipped topping, thawed
• 1/2 cup mini chocolate chips
• 4-6 small glasses or jars (8 oz each)

Instructions:

1. Bake the brownies: Prepare the brownie mix according to package directions. Bake in a 9×9-inch pan at 350°F for 25-30 minutes until a toothpick comes out with moist crumbs. Let cool completely, then cut into 1-inch cubes.
2. Make the pudding: Whisk the pudding mix and cold milk in a bowl for 2 minutes until thickened. Let sit for 5 minutes to set.
3. Layer the trifles: In each glass, add a layer of brownie cubes, followed by 2 tbsp pudding, then a dollop of whipped topping. Repeat layers once more.
4. Top & serve: Sprinkle each trifle with mini chocolate chips. Chill for at least 30 minutes before serving.

The contrast of rich brownie chunks against the silky pudding and airy whipped cream makes every bite feel like a mini celebration.

Tip: For extra decadence, drizzle with warm chocolate sauce just before serving.

Lemon Blueberry Mini Trifle with Whipped Cream

These adorable mini trifles are bursting with bright lemon zest, juicy blueberries, and clouds of fluffy whipped cream—perfect for a summer brunch or a sweet pick-me-up.

Ingredients:

• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tbsp granulated sugar
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 (8 oz) package store-bought pound cake, cut into 1/2-inch cubes

Instructions:

1. Macerate the blueberries: In a small bowl, gently toss the blueberries with 1 tbsp granulated sugar, 1 tsp lemon zest, and 1 tbsp lemon juice. Let sit for 10 minutes until slightly syrupy.
2. Whip the cream: In a large bowl, beat the heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract with an electric mixer on high until stiff peaks form, about 3–4 minutes.
3. Layer the trifles: In 4 small glasses or jars, alternate layers of pound cake cubes, macerated blueberries (with juices), and whipped cream, ending with a dollop of cream and a few extra blueberries on top.
4. Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.

The tangy lemon-blueberry combo cuts through the richness of the cream, while the cake soaks up just enough juice to stay tender without turning soggy.

Tip: For a boozy twist, drizzle the pound cake with a teaspoon of limoncello before layering!

Strawberry Shortcake Mini Trifle with Vanilla Sponge

These adorable mini trifles layer fluffy vanilla sponge, juicy strawberries, and pillowy whipped cream for a dessert that’s as pretty as it is delicious.

Ingredients:

• 1 cup diced fresh strawberries (plus extra for garnish)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 store-bought or homemade vanilla sponge cake (about 6 oz), cut into 1-inch cubes
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Macerate the strawberries: In a bowl, toss the diced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes until syrupy.
2. Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3–4 minutes.
3. Layer the trifles: In small glasses or jars, alternate layers of vanilla sponge cubes, macerated strawberries (with juices), and whipped cream. Repeat until glasses are filled, ending with whipped cream.
4. Chill & serve: Refrigerate for at least 30 minutes before serving. Garnish with fresh strawberry slices.

The magic here? The sponge soaks up the strawberry syrup, creating little bursts of flavor in every bite. Perfect for picnics or when you want individual desserts with zero fuss!

Tip: For extra flair, drizzle the layers with a touch of strawberry jam or sprinkle with crushed shortbread cookies.

Tiramisu-Inspired Mini Trifle with Coffee and Mascarpone

These individual trifles pack all the creamy, coffee-kissed goodness of tiramisu into adorable single-serve jars—perfect for dinner parties or a little self-care treat.

Ingredients:

• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 cup mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies (about 6 oz)
• 1 tbsp unsweetened cocoa powder, for dusting
• Dark chocolate shavings, for garnish (optional)

Instructions:

1. Prep the coffee dip: Stir together 1 cup cooled coffee and 2 tbsp coffee liqueur (if using) in a shallow bowl.
2. Make the mascarpone cream: In a large bowl, beat 1 cup mascarpone, 1/2 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until smooth and fluffy, about 2 minutes.
3. Layer the trifles: Quickly dip 6 ladyfingers (one at a time) into the coffee mixture for 1-2 seconds per side—don’t oversoak! Break them in half and arrange in the bottom of a 12-oz jar or glass. Spread a quarter of the mascarpone cream over the top. Repeat layers 3 more times, ending with cream.
4. Chill & serve: Cover and refrigerate for at least 2 hours (or overnight). Just before serving, dust with 1 tbsp cocoa powder and sprinkle with chocolate shavings if desired.

The magic here? The ladyfingers soften just enough to mimic tiramisu’s signature melt-in-your-mouth layers without turning mushy.

Tip: For a non-alcoholic version, swap the liqueur for 1 tbsp maple syrup in the coffee mixture.

Pumpkin Spice Mini Trifle with Gingerbread Crumbs

These adorable mini trifles layer spiced pumpkin mousse with whipped cream and crunchy gingerbread crumbs for a dessert that feels like a hug in a glass.

Ingredients:

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 1/2 cup mascarpone cheese
• 1/3 cup maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup crumbled store-bought gingerbread cookies (about 6 cookies)

Instructions:

1. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside 1/2 cup for topping; refrigerate.
2. In another bowl, whisk pumpkin puree, mascarpone, maple syrup, pumpkin pie spice, cinnamon, and ginger until smooth. Fold in remaining whipped cream until no streaks remain.
3. Layer ingredients in 4 small glasses: Start with 2 tbsp gingerbread crumbs, then 1/4 cup pumpkin mixture, repeating once. Top each with reserved whipped cream and a sprinkle of remaining crumbs.
4. Chill for at least 1 hour before serving to let flavors meld.

The magic here is in the contrast—silky pumpkin against those spicy, molasses-kissed crumbs that stay surprisingly crisp.

Tip: For extra flair, drizzle with caramel just before serving—the saltiness plays beautifully with the warm spices.

Raspberry White Chocolate Mini Trifle with Almond Layers

These Raspberry White Chocolate Mini Trifles are a dreamy, elegant dessert with layers of almond cake, creamy white chocolate mousse, and fresh raspberries—perfect for impressing guests without the fuss!

• 1 (9-inch) store-bought almond pound cake, cut into 1-inch cubes
• 1 cup heavy cream
• 1/2 cup white chocolate chips, melted
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 2 tbsp sliced almonds, toasted

1. Make the mousse: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in the melted white chocolate until fully combined.
2. Layer the trifles: Divide half the almond cake cubes among 4 small glasses. Top with half the mousse, then half the raspberries. Repeat layers.
3. Chill & serve: Refrigerate for at least 1 hour. Just before serving, sprinkle with toasted almonds.

The contrast of tart raspberries against the sweet white chocolate and nutty cake makes every spoonful irresistible. Plus, individual servings mean no fighting over the last bite!

Tip: For extra decadence, drizzle leftover melted white chocolate over the top layer.

Banana Pudding Mini Trifle with Caramel Drizzle

These adorable mini trifles layer creamy pudding, ripe bananas, and buttery vanilla wafers—all finished with a decadent caramel drizzle for a dessert that feels fancy but comes together in minutes.

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 ripe bananas, sliced into 1/4-inch rounds
• 1 1/2 cups vanilla wafer cookies, lightly crushed
• 1/4 cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. In a large bowl, whisk together the pudding mix and milk for 2 minutes until thickened. Refrigerate for 5 minutes to set.
2. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form, about 3 minutes. Fold half into the pudding.
3. In four 8-oz glasses, layer: 2 tbsp crushed wafers, 5 banana slices, 1/4 cup pudding, and a dollop of whipped cream. Repeat layers once.
4. Drizzle each trifle with 1 tbsp warm caramel sauce just before serving.

The contrast of cool pudding, crunchy wafers, and silky caramel makes every bite irresistible—perfect for when you want individual desserts with wow factor.

Tip: For extra texture, sprinkle the top with a pinch of flaky sea salt to balance the sweetness.

Peach Cobbler Mini Trifle with Cinnamon Cream

These Peach Cobbler Mini Trifles layer juicy peaches, buttery cobbler crumbs, and dreamy cinnamon cream for a dessert that’s as pretty as it is irresistible.

• 2 cups diced fresh peaches (about 3 medium)
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon, divided
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

1. Prep peaches: Toss diced peaches with lemon juice, granulated sugar, and 1/4 tsp cinnamon. Let sit 15 minutes to macerate.
2. Make cobbler crumbs: Preheat oven to 375°F. Mix flour, brown sugar, salt, and remaining 1/4 tsp cinnamon. Cut in butter until crumbly. Spread on a baking sheet and bake 12–15 minutes until golden, stirring once. Cool completely.
3. Whip cream: Beat heavy cream, powdered sugar, and vanilla to medium peaks.
4. Layer trifles: In small glasses, alternate peaches, cinnamon cream, and cobbler crumbs (2 layers each). Top with extra crumbs.

The magic? Those buttery cobbler crumbs stay crisp against the creamy layers—no sad, soggy desserts here!

Tip: For a warm twist, lightly sauté the peaches in a skillet before assembling.

Red Velvet Mini Trifle with Cream Cheese Frosting

These adorable mini trifles layer moist red velvet cake with tangy cream cheese frosting for a dessert that’s as pretty as it is indulgent.

Ingredients:

• 1 (15.25 oz) box red velvet cake mix (plus ingredients listed on the box)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup crushed pecans (optional)

Instructions:

1. Prepare the red velvet cake according to the package instructions in a 9×13-inch pan. Let cool completely, then crumble into bite-sized pieces.
2. In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
3. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to lighten the frosting.
4. In small glasses or jars, layer crumbled cake, a dollop of frosting, and repeat, ending with frosting. Top with crushed pecans if using.
5. Chill for at least 1 hour before serving to let the flavors meld.

The contrast of velvety cake and airy frosting makes every spoonful irresistible—perfect for impressing guests without fuss.

Tip: For extra flair, drizzle with chocolate ganache or sprinkle with red velvet crumbs!

Mango Coconut Mini Trifle with Tropical Fruit

These little layered beauties are like sunshine in a glass—creamy coconut, juicy mango, and a burst of tropical flavors that’ll transport you straight to the beach.

Ingredients:

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup coconut milk (full-fat, well shaken)
• 1/4 cup sweetened shredded coconut, toasted
• 1 1/2 cups cubed ripe mango
• 1/2 cup diced pineapple
• 1/2 cup diced kiwi
• 6 oz store-bought or homemade sponge cake, cut into 1-inch cubes

Instructions:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes. Gently fold in the coconut milk until just combined.
2. Divide half of the sponge cake cubes among 4 small glasses or jars. Top with half of the mango, pineapple, and kiwi, then spoon half of the coconut cream mixture over the fruit.
3. Repeat the layers with the remaining cake, fruit, and cream. Sprinkle the toasted shredded coconut over the top of each trifle.
4. Chill for at least 30 minutes (or up to 2 hours) before serving to let the flavors meld.

The magic here? The coconut cream stays luxuriously light while soaking into the cake just enough to create a melt-in-your-mouth texture.

Tip: For extra flair, drizzle with a little honey or sprinkle with lime zest before serving.

Cherry Cheesecake Mini Trifle with Graham Cracker Crumbs

These adorable mini trifles layer creamy cheesecake filling, tart cherry pie filling, and buttery graham cracker crumbs for a dessert that’s as fun to make as it is to eat!

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 (21 oz) can cherry pie filling
• 1 cup graham cracker crumbs (about 8 full sheets)
• 2 tbsp melted butter

Instructions:

1. In a large bowl, beat the softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth.
2. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into the cream cheese mixture until fully combined.
3. In a small bowl, mix 1 cup graham cracker crumbs with 2 tbsp melted butter until evenly coated.
4. Layer the trifles: Start with a spoonful of graham cracker crumbs, then add cheesecake filling, followed by cherry pie filling. Repeat layers once more, ending with a sprinkle of crumbs.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast of the crunchy crumbs, velvety filling, and juicy cherries makes every bite irresistible—perfect for when you want cheesecake without the fuss!

Tip: For a fun twist, swap the cherry pie filling for blueberry or strawberry.

Matcha Green Tea Mini Trifle with Red Bean Paste

These elegant little trifles layer earthy matcha cream, sweet red bean paste, and fluffy cake for a dessert that’s as pretty as it is delicious.

Ingredients:

• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tbsp high-quality matcha powder
• 1/2 cup store-bought or homemade red bean paste (sweetened)
• 1 cup cubed sponge cake or pound cake (1/2-inch pieces)
• 1/4 cup crushed pistachios (optional, for garnish)

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and matcha powder with a hand mixer until stiff peaks form, about 3–4 minutes.
2. In 4 small glasses or jars, layer sponge cake cubes, followed by 1 tbsp of red bean paste, then a generous spoonful of matcha cream. Repeat layers once more.
3. Chill for at least 30 minutes to let flavors meld. Just before serving, sprinkle with crushed pistachios (if using).

The contrast between the bittersweet matcha and velvety red bean paste makes every spoonful exciting—plus, no baking required!

Tip: For extra texture, lightly toast the cake cubes before layering.

Salted Caramel Mini Trifle with Toffee Bits

These individual trifles are a dreamy mix of creamy, crunchy, and caramel—perfect for impressing guests without the fuss of a big dessert.

Ingredients

• 1 (14 oz) store-bought pound cake, cut into 1-inch cubes
• 1 cup salted caramel sauce, divided
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup toffee bits, plus extra for garnish
• Pinch of flaky sea salt

Instructions

1. In a medium bowl, whisk the pudding mix and milk for 2 minutes until thickened. Refrigerate for 5 minutes to set.
2. Meanwhile, whip the heavy cream and powdered sugar to stiff peaks in a separate bowl.
3. Fold half the whipped cream into the pudding mixture until smooth, then gently fold in the remaining cream.
4. Layer each mini trifle dish (or glass) with pound cake cubes, drizzle with 2 tbsp salted caramel sauce, then top with a spoonful of pudding mixture. Repeat layers once more.
5. Sprinkle toffee bits between layers and on top, then finish with a drizzle of remaining caramel and a pinch of flaky salt.

The magic here? The toffee bits stay delightfully crunchy against the silky pudding—no sad, soggy bites!

Tip: For extra depth, warm the caramel slightly before drizzling—it’ll soak into the cake just enough.

Orange Cranberry Mini Trifle with Citrus Zest

These individual trifles are a sunny burst of tangy cranberries and bright orange, layered with creamy goodness—perfect for impressing guests without the fuss.

Ingredients:

• 1 cup fresh cranberries, roughly chopped
• 1/4 cup granulated sugar
• 1 tbsp orange juice
• 1 tsp orange zest
• 1 1/2 cups vanilla pudding (store-bought or homemade)
• 1 cup cubed pound cake (about 1/2-inch pieces)
• 1/2 cup whipped cream
• 1 tsp lemon zest (for garnish)

Instructions:

1. In a small saucepan, combine the cranberries, 1/4 cup sugar, and 1 tbsp orange juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cranberries soften and the mixture thickens slightly. Remove from heat and stir in 1 tsp orange zest. Let cool.
2. In four small glasses or bowls, layer the ingredients: start with a spoonful of pound cake, followed by 2 tbsp vanilla pudding, then a spoonful of the cranberry mixture. Repeat layers once more.
3. Top each trifle with a dollop of whipped cream and a sprinkle of lemon zest.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast of tart cranberries against the sweet pudding and fluffy cake makes every spoonful a little celebration—ideal for brunch or a light dessert.

Tip: For extra texture, toast the pound cake cubes lightly before layering.

Cookies and Cream Mini Trifle with Oreo Layers

These Cookies and Cream Mini Trifles are a dreamy, no-bake dessert that layers crunchy Oreos with fluffy whipped cream and creamy pudding—perfect for satisfying sweet cravings in minutes!

• 24 Oreo cookies, divided (16 crushed, 8 whole for garnish)
• 2 cups cold whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 ½ cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

1. Prep the pudding: In a bowl, whisk together the cold milk and pudding mix for 2 minutes until thickened. Let sit for 5 minutes to set.
2. Whip the cream: In another bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
3. Layer the trifles: In 4 small glasses, alternate layers of crushed Oreos, pudding, and whipped cream, repeating twice. Top with a dollop of whipped cream and 2 whole Oreos per glass.
4. Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld.

The magic here? The Oreos soften just enough to blend with the creamy layers while keeping a bit of crunch—no fork required!

Tip: For a fun twist, swap vanilla pudding with chocolate, or add a drizzle of hot fudge between layers.

Pistachio Rose Mini Trifle with Honey Syrup

These delicate Pistachio Rose Mini Trifles are a dreamy dessert with floral sweetness and nutty crunch—perfect for impressing guests without the fuss!

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp rose water
• 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
• 1/4 cup honey
• 1 tbsp warm water
• 1 store-bought pound cake, cut into 1-inch cubes
• Dried edible rose petals, for garnish

1. In a bowl, whip the heavy cream with powdered sugar and rose water until soft peaks form. Chill until ready to use.
2. Mix honey and warm water in a small bowl to create a thin syrup.
3. Layer pound cake cubes in small glasses or jars, drizzle with honey syrup, then sprinkle half the chopped pistachios.
4. Top with a dollop of rose whipped cream, then repeat layers (cake, syrup, pistachios, cream).
5. Garnish with remaining pistachios and a pinch of dried rose petals.

The magic here? The honey soaks into the cake just enough to keep it lush without sogginess, while the rose and pistachios make every bite feel like a celebration.

Tip: For deeper rose flavor, steep a teaspoon of dried petals in the warm honey syrup for 5 minutes before straining.

Black Forest Mini Trifle with Cherry Compote

These adorable mini trifles pack all the rich, chocolatey goodness of a Black Forest cake into individual servings—perfect for dinner parties or a sweet solo treat!

Ingredients:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups chocolate pound cake, cubed (store-bought or homemade)
• 1 cup cherry compote (see below)
• 2 tbsp chocolate shavings
• For the cherry compote:
• 2 cups frozen pitted cherries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch

Instructions:

1. Make the compote: In a saucepan over medium heat, combine frozen cherries, granulated sugar, lemon juice, and cornstarch. Simmer for 10–12 minutes, stirring occasionally, until thickened. Let cool completely.
2. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Layer the trifles: In small glasses, alternate layers of chocolate pound cake, cherry compote, and whipped cream, ending with cream on top.
4. Garnish: Sprinkle with chocolate shavings and refrigerate for at least 30 minutes before serving.

The contrast of tart cherries against velvety cream and dense chocolate cake makes every bite irresistible—no oven required!

Tip: For extra boozy flair, drizzle the cake cubes with 1 tbsp of kirsch (cherry liqueur) before layering.

Conclusion

With these 18 decadent mini trifle recipes, you’re all set to impress at any special occasion! Whether you’re craving classic flavors or daring twists, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy trifle-making!