10 Easy Trifle Recipes That Will Brighten Up Any Dessert Table

1- Fruit and Nut Trifle :


For the Hot Milk Sponge Cake:
3 tbsp. unsalted butter, cut into pieces, plus more for pan
1 c. all-purpose flour, spooned and leveled, plus more for pan
1 tsp. baking powder

Pinch of kosher salt

2 large eggs
1 c. sugar
1 tsp. vanilla extract
1/2 c. whole milk
For the Trifle:
1 c. half-and-half
2 large egg yolks, beaten

Pinch of kosher salt

1/4 c. plus 1 tablespoon sugar, divided
1 tsp. pure vanilla extract

Hot Milk Sponge Cake, torn into 1-inch pieces

4 tbsp. fresh orange juice
1/2 c. orange marmalade
2 c. fresh blueberries or blackberries
1 c. whipping cream, chilled
3 tbsp. toasted sliced almonds
  1. Make the Hot Milk Sponge Cake: Preheat oven to 350°F. Butter and flour the bottom of an 8-inch cake pan. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat eggs with an electric mixer on medium-high speed until thick and pale, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla extract. Stir in flour mixture just until combined.
  3. Cook milk and butter in a small saucepan over medium heat until butter is melted. Slowly stir into batter just until combined. Transfer to prepared pan.
  4. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack.
  5. Make and Assemble the Trifle: Cook half-and-half in a small saucepan over medium heat until steaming, 2 to 3 minutes.
  6. Beat egg yolks, salt, and 1/4 cup sugar with an electric mixer on medium speed until thick and pale, 1 to 2 minutes. Slowly beat in half-and-half; return to the saucepan. Cook over medium-low heat, stirring constantly, until temperature reaches 165°F on an instant-read thermometer, 6 to 8 minutes. Stir in vanilla; transfer to a bowl. Let cool slightly then chill, covered with plastic wrap, at least 3 hours.
  7. Place half of the sponge cake in the bottom of a trifle dish or 2-quart glass bowl. Drizzle with 2 tablespoons orange juice. Top with half each of the marmalade, blueberries, and custard. Repeat layering. Cover with plastic wrap and chill 4 hours or up to 24 hours.
  8. Beat cream and remaining 1 tablespoon sugar with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Spread over trifle. Sprinkle with almonds.


1-Perfect Apple Pie :


For the filling
  • 5oz golden caster sugar, plus 1 tbsp for sprinkling
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced
For the pastry
  • 400g/14oz plain flour, plus extra rolling
  • 2 tbsp caster sugar
  • 1 lemon, zest only
  • 250g/10oz cold butter, cut into cubes
  • 1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze


  1. For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.

  2. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.

  3. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for a few minutes.

  4. Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.

  5. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.

  6. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.

  7. Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.

  8. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.


3 – Christmas Gingerbread Men :


  • 350g/12oz plain flour, plus extra for rolling out
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g/4½oz butter
  • 175g/6oz light soft brown sugar
  • 1 free-range egg
  • 4 tbsp golden syrup

To decorate

  • writing icing
  • cake decorations

4 -Fabulous Fruit Tarts :


For the sweet pastry
  • 350g/12oz plain flour
  • pinch salt
  • 125g/4½oz unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm/½in thick, chilled in the fridge
  • 125g/4½oz caster sugar
  • 2 free-range eggs, whole and 1 egg, yolk only
  • 1 egg, yolk only, beaten for egg-wash
For crème pâtissière
  • 500ml/18fl oz full fat milk
  • 2 vanilla pods, seeds removed and pods retained
  • 6 free-range eggs, yolks only
  • 120g/4½oz caster sugar
  • 50g/2oz plain flour
  • 4 tbsp kirsch

Ingredients for the toppings

  • 400g/14oz strawberries
  • 100g/3½oz redcurrants
  • 100g/3½oz whitecurrants
  • 100g/3½oz blackberries

To serve

  • 4 tbsp clear apricot jam
  • 75g/2¾oz mint tips
  • 50g/2oz icing sugar
  • 100g/3½oz green shelled pistachios, roughly chopped


  1. For the sweet pastry, preheat the oven to 190C/350F/Gas 5.

  2. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins.

  3. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.

  4. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.

  5. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.

  6. Place the dough the fridge to chill for an hour minimum, preferably overnight.

  7. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.

  8. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.

  9. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.

  10. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though.

  11. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.

  12. If you would like to flavour the crème with kirsch, add it to the crème once it is cold.

  13. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries.

  14. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.

  15. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.



5 – Easy Scones :


6 – Lemon And Ricotta Tart :


For the pastry

  • 1 x 400g/14oz ready-made puff pastry
  • plain flour, for dusting
  • 1 lemon, finely grated zest only

For the filling

  • 300g/10½oz ricotta cheese
  • 200g/7oz mascarpone cheese
  • 200g/7oz candied peel, roughly chopped
  • 125g/4½oz caster sugar
  • 6 free-range eggs, separated


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.

  3. In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.

  4. Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.

  5. Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.

  6. Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.

  7. Set aside to cool for two hours, then sprinkle with lemon zest.



  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 2 eggs
  • 2 cups buttermilk
  • 2 tsp. baking soda
  • 4 cups all-purpose flour


  • ½ cup granulated sugar
  • 2 tablespoons cinnamon
  • ½ teaspoon salt


    1. Preheat oven to 350 degrees. Spray 2 (9×5-inch) loaf pans with nonstick cooking spray.
    2. In a large bowl whisk together the oil, sugar, eggs and the buttermilk. In another bowl stir together the flour and the baking soda.  Add the dry ingredients to the wet mixture and stir with a wooden spoon just until blended.
    3. Pour approximately 1 cup of batter into the bottom of each pan.
    4. In a small bowl combine the ½ cup of sugar, cinnamon and the salt. Sprinkle half of the cinnamon mixture over the batter in each pan. Using a spatula carefully spread the remaining batter over the cinnamon mixture, approximately 1 cup each. Using a knife or a wooden chopstick, swirl through the batter from one end to the other.
    5. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Cool 10 minutes, then remove from the pans and place on a wire rack. Cool completely before slicing.





  • 2  cups granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/4 cup cocoa
  • 2 eggs, lighten beaten
  • 1/2 cup buttermilk
  • 1 cup water
  • 1 teaspoon vanilla


  • 1 1/2 cups peanut butter
  • 1 tablespoon vegetable oil


  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 4 cups confectioner’s sugar


Directions for the cake

  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick cooking spray.
  2. Combine the sugar, flour and the baking soda and set aside.
  3. In a medium saucepan combine the butter, cocoa, eggs, buttermilk, water, and the vanilla. Over medium heat stirring occasionally, cook until mixture begins to boil. Remove from heat. While mixture is still hot, using a wooden spoon stir in the flour mixture in several intervals until smooth.
  4. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

For the center

  1. Stir together the peanut butter and the vegetable oil and spread evenly onto the cooled cake.

For the icing

  1.  Over medium heat, cook the butter, cocoa and the buttermilk in a saucepan until the butter is melted and the mixture is hot but not yet boiling. Remove from heat, add the vanilla and stir. Then stir in the confectioner’s sugar a little at a time until well blended and smooth. Pour over the peanut butter topping while mixture is still hot. Cool completely.



  • ⅓ cup sugar
  • ½ cup vegetable oil
  • 2 eggs, beaten
  • 1 ⅓ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½  teaspoon baking soda
  • ¾ cup cornmeal
  • 1 cup buttermilk


  1. Preheat oven to 400 degrees. Spray a 9×9 inch pan with non-stick cooking spray.
  2. Whisk together the sugar, oil and eggs just until combined. Sift together the flour, baking powder, baking soda and cornmeal.
  3. Add about ⅓ of the dry ingredients and about ⅓ of the buttermilk to the sugar, oil and egg mixture and stir, continue until all is blended together.
  4. Pour into the greased baking pan and bake for 25 to 30 minutes or until top the is lightly browned.




  • 1 cup Crisco Butter Flavor All-Vegetable Shortening Baking Sticks
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups Pillsbury BEST™ All-Purpose Flour
  • 1 cup quick rolled oats
  • 1/4 teaspoon salt
  • 24 unwrapped chocolates
  • 1 cup pink powdered sugar for rolling


  • 1 cup powdered sugar
  • pink gel food coloring


  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium bowl using an electric mixer beat the shortening until smooth. Add the ¾ cup powdered sugar and beat until combined. Add the milk and vanilla and beat on medium speed until creamy.
  3. In a separate bowl, combine the flour, oats and the salt. Gradually add to the shortening mixture. Shape into rounded tablespoons inserting the chocolate into the middle. Bake for 15 to 18 minutes.
  4. Roll immediately in the pink powdered sugar. Sprinkle again a second time if desired.

For Pink Powdered Sugar

  1. Add 1 cup powdered sugar to food processor. Slowly add pink gel food coloring, processing as you go. It will take about half a tube of gel food coloring to begin to see results. Add until desired color is achieved.
  2. Pour sugar out on baking sheet and work out the lumps. This will need to dry several hours to overnight. When I made mine, I put the baking sheet in my oven overnight for drying. Otherwise, you can leave it out on your counter with paper towels across the top so it still has access to air.