Fruit Trifle Cups: Kiwi Recipe + 9 Step-by-Step Photos

Fruit trifles are light, quick, and delicate no-bake desserts. They delight the eye with vibrant colors, featuring alternating kiwi and strawberry blossoms with cream and sponge cake. Leftover sponge cake, other layers, regular cookies, and shortbread cookies can be used for this dessert.

Nutritional value per serving

292 kcal

Proteins: 3 g
Fats: 16.6 g
Carbohydrates: 32.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 25 min
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

To ensure the dessert is as juicy as possible, it's important to puree the fruit in a blender with a small amount of powdered sugar. This will not only add a delicious flavor but also soak the sponge cake pieces. If you decide to use whole pieces, prepare a milk or other neutral soak for the cake layers. If you don't soak the fruit in the latter case, they will be dry, and the trifle will turn out a bit dry.

Recipe with step-by-step photos

Fruit trifles in cups

Ingredients

Servings

For the cream:

Cottage cheese

250 G
Cream 33%

50 ml
Powdered sugar

40 G

For the kiwi sauce:

Kiwi

2 pcs
Powdered sugar

1 tbsp
Lemon juice

1 tsp

For the strawberry sauce:

Strawberry

250 G
Powdered sugar

1 tbsp

For milk soaking:

Milk

150 ml
Sugar

75 G
Mint

2 pcs

Preparation

Step 1

Peel the kiwi and cut into pieces. Place them in a blender, add powdered sugar and lemon juice. Blend until smooth.

Step 2

Chop the washed and stemmed strawberries and place them in a blender. Add powdered sugar and blend until smooth. If desired, press the strawberries through a sieve to remove the seeds.

Step 3

Pour milk into a bowl, add sugar, and washed mint leaves. Cook for about 3-5 minutes until all the sugar dissolves and the soak is flavored.

Step 4

We cut the biscuit into small cubes that will be easy to place in a glass.

Step 5

Beat the cream cheese with the heavy cream and powdered sugar until fluffy and smooth. Place a disposable pastry bag into a measuring cup and spoon the cream into it. Snip the tip to create a wider hole than the factory-cut one.

Step 6

We prick the sponge cake pieces with a skewer and dip them into the milk mixture. Then we arrange them in a single layer in the bottom of the glasses. Then we pipe a layer of cream on top.

Step 7

Spread the kiwi sauce on top and smooth it out with a spoon, then top with a layer of sponge cake and cream. Then pour in the strawberry puree and cover with the sponge cake, but remember to moisten it with milk.

Step 8

Attach a star tip to a pastry bag and decorate the surface of the dessert by squeezing out the cream in bunches or spiral circular motions.

Step 9

The fruit trifle is ready. Decorate it with any berries you have on hand. Let it sit in the refrigerator for 1-2 hours before serving.

Dark kiwi

Sprinkling kiwi with lemon is a must. The natural acid it contains prevents the puree from browning. Therefore, even after prolonged storage in the refrigerator, kiwis sprinkled with lemon juice will remain beautiful and green.

Storing the trifle

Because the fruit isn't cooked and the recipe uses natural cream, trifles should be refrigerated for no more than 3 days. After this time, the layers will lose their texture and begin to ferment. So, if you're unsure how much of this dessert you can eat, simply reduce the portions to the desired amount.

Flavor combinations

Don't limit yourself to just strawberries and kiwi. The beauty of fruit trifles is that you can always try new combinations. Just try replacing kiwi with mango or banana. Or, conversely, combine kiwi with pineapple, gooseberry, or apple. Or maybe you'd like to add a secret ingredient?

A trifle cake is a true miracle in a glass. All the effort you put into decorating it will definitely pay off. Just try it!

Similar recipes