50+ Delightful Easter Traditional Trifle Recipes for Your Holiday Feast

Easter is a time for family, friends, and, of course, delicious food!

Among the many beloved traditions that mark this joyful holiday, Easter trifles stand out as a crowd-pleasing dessert that brings together layers of cake, custard, fruit, and cream into one indulgent treat.

Whether you’re hosting a grand feast or enjoying a quiet family gathering, a trifle is an impressive and versatile dessert that can be tailored to suit any taste.

In this blog post, we’ve rounded up over 50 traditional Easter trifle recipes that are sure to wow your guests.

From classic fruit trifles to rich chocolate concoctions, these recipes celebrate the vibrant flavors and colors of spring while offering a delightful blend of textures in every bite.

Whether you prefer light, fruity layers or something more indulgent and creamy, there’s a trifle here to suit every palate.

Let’s dive into the world of Easter trifles and discover the perfect dessert for your celebration!

50+ Delightful Easter Traditional Trifle Recipes for Your Holiday Feast

Easter trifles are the ultimate dessert to bring joy to your holiday table. With their layers of cake, creamy fillings, and fruit, trifles are not only visually stunning but also incredibly versatile.

Whether you prefer a traditional fruit trifle or a more innovative creation like chocolate or coconut, these recipes offer something for everyone.

As you explore the 50+ trifle recipes featured here, we hope you find the perfect one to add to your Easter traditions.

So, gather your ingredients, get creative with your layers, and treat your loved ones to a beautiful, delicious trifle that will make this Easter even more memorable.

Classic Easter Trifle

A timeless dessert, the Classic Easter Trifle combines layers of sponge cake, custard, whipped cream, and fresh berries, making it a festive and colorful centerpiece for your Easter table. It’s the perfect balance of creamy, fruity, and slightly sweet flavors, all layered to perfection in a large glass trifle dish. This dish not only looks stunning but offers a refreshing taste that appeals to everyone, from children to adults.

Ingredients:

• 1 store-bought or homemade sponge cake, cut into cubes
• 2 cups custard (store-bought or homemade)
• 1 ½ cups heavy cream, whipped
• 1 cup fresh strawberries, sliced
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• ¼ cup shredded coconut (optional, for garnish)
• ¼ cup sliced almonds (optional, for garnish)

Directions:

1. Start by layering the bottom of a large trifle dish with the cubed sponge cake. Make sure it covers the entire base.
2. Pour half of the custard over the cake layers, spreading it evenly to soak the sponge.
3. Add a layer of mixed berries, distributing them evenly on top of the custard.
4. Spoon the whipped cream over the berries, spreading it out to create a smooth layer.
5. Repeat the process with another layer of sponge cake, custard, and berries.
6. Finish with a final layer of whipped cream on top. Garnish with shredded coconut and sliced almonds if desired.
7. Refrigerate the trifle for at least 4 hours or overnight to allow the flavors to meld together.

This classic Easter trifle is a delightful mix of creamy and fruity textures, providing a refreshing yet indulgent treat. The vibrant layers not only make it eye-catching but each bite brings a sweet balance of flavors that enhances the overall experience. Perfect for springtime gatherings, this trifle can be made in advance to save you time and effort on the big day.

Carrot Cake Easter Trifle

For a unique twist on the traditional trifle, this Carrot Cake Easter Trifle features moist carrot cake layers, spiced cream cheese frosting, and a rich, creamy custard. The flavor of the spiced carrot cake pairs beautifully with the smooth cream cheese frosting and is lightened up by the layers of whipped cream. It’s an Easter treat that will quickly become a favorite.

Ingredients:

• 1 batch of homemade or store-bought carrot cake (crumbled)
• 2 cups vanilla custard (store-bought or homemade)
• 1 ½ cups cream cheese frosting
• 1 cup whipped cream
• 1/2 cup chopped walnuts or pecans
• ½ cup shredded carrots (for garnish)

Directions:

1. Begin by crumbling the carrot cake into small pieces, placing them at the bottom of a trifle dish.
2. Layer half of the vanilla custard over the crumbled carrot cake, spreading it out evenly.
3. Next, spoon half of the cream cheese frosting over the custard layer, smoothing it out gently.
4. Add a layer of whipped cream on top of the frosting, then repeat the layers: more crumbled carrot cake, custard, frosting, and whipped cream.
5. Finish the trifle with a layer of whipped cream and garnish with chopped walnuts or pecans and shredded carrots.
6. Chill the trifle in the refrigerator for at least 4 hours to allow the flavors to blend.

The carrot cake trifle offers a comforting, spiced alternative to traditional trifles. The cream cheese frosting adds a tangy richness, while the crunch of the walnuts or pecans offers a satisfying contrast to the soft layers. It’s a perfect dessert for Easter, bringing a seasonal touch to your table that everyone will adore.

Chocolate & Raspberry Easter Trifle

For chocolate lovers, this Chocolate & Raspberry Easter Trifle is a decadent treat that pairs rich chocolate cake with layers of silky chocolate mousse and tart raspberries. The contrast between the deep, rich chocolate and the fresh, bright raspberries makes this trifle both indulgent and refreshing. It’s a show-stopping dessert that will satisfy any sweet tooth.

Ingredients:

• 1 batch of homemade or store-bought chocolate cake (cut into cubes)
• 2 cups chocolate mousse (store-bought or homemade)
• 1 cup fresh raspberries
• 1 ½ cups whipped cream
• ½ cup dark chocolate shavings (for garnish)

Directions:

1. Start by layering the bottom of your trifle dish with cubes of chocolate cake, creating a thick, even layer.
2. Spoon half of the chocolate mousse over the cake, spreading it to cover completely.
3. Scatter fresh raspberries over the mousse layer.
4. Top with a layer of whipped cream, smoothing it out evenly over the raspberries.
5. Repeat the layers: more chocolate cake, mousse, raspberries, and whipped cream.
6. Finish by garnishing the top with dark chocolate shavings and a few fresh raspberries for a decorative touch.
7. Refrigerate the trifle for 3-4 hours before serving to allow the flavors to come together.

This chocolate and raspberry trifle is an indulgent, rich dessert that strikes the perfect balance between the bittersweet chocolate and fresh raspberries. The mousse adds an extra layer of creamy texture that contrasts beautifully with the spongey cake and tart berries. It’s an ideal choice for Easter, especially for those who appreciate the combination of chocolate and fruit, and it’s sure to be the highlight of your celebration.

Lemon and Blueberry Easter Trifle

For a refreshing and zesty twist on a traditional trifle, the Lemon and Blueberry Easter Trifle combines tangy lemon curd, light sponge cake, and fresh blueberries, creating a delightful contrast of flavors and textures. This bright, citrusy dessert is perfect for springtime, with the sweetness of the blueberries balancing the tartness of the lemon.

Ingredients:

• 1 batch of homemade or store-bought lemon cake (cut into cubes)
• 1 ½ cups lemon curd (store-bought or homemade)
• 1 ½ cups whipped cream
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (for garnish)
• ¼ cup crushed graham crackers (optional, for crunch)

Directions:

1. Begin by placing a layer of lemon cake cubes at the bottom of your trifle dish.
2. Spoon a generous layer of lemon curd over the cake, spreading it evenly.
3. Add a layer of fresh blueberries on top of the lemon curd.
4. Top with a thick layer of whipped cream, smoothing it to the edges of the dish.
5. Repeat the process with another layer of cake, lemon curd, blueberries, and whipped cream.
6. Finish with a final layer of whipped cream, and garnish with lemon zest and crushed graham crackers, if desired.
7. Refrigerate the trifle for 3-4 hours to let the flavors meld together.

This Lemon and Blueberry Easter Trifle brings a refreshing and tart element to the Easter dessert table, making it a perfect choice for those who enjoy citrus-based desserts. The combination of lemon curd, blueberries, and whipped cream provides a balanced taste of sweetness and tanginess, while the lightness of the cake keeps the dish airy and refreshing. It’s an excellent option for those looking for a lighter, fruit-filled dessert.

Peach Melba Easter Trifle

A delightful blend of juicy peaches, tart raspberries, and vanilla sponge cake, the Peach Melba Easter Trifle brings a classic dessert combination into a layered, decadent trifle form. The richness of the whipped cream and custard complement the fresh, fruity layers, making it an elegant and vibrant addition to your Easter spread.

Ingredients:

• 1 batch of homemade or store-bought vanilla sponge cake (cut into cubes)
• 1 can of peach slices in syrup, drained and cut into smaller pieces
• 1 cup fresh raspberries
• 1 ½ cups vanilla custard (store-bought or homemade)
• 1 ½ cups whipped cream
• 2 tablespoons raspberry jam (for drizzling)
• Fresh mint leaves for garnish

Directions:

1. Begin by layering the bottom of your trifle dish with cubes of vanilla sponge cake.
2. Spoon a layer of custard over the cake, spreading it evenly.
3. Add a layer of peach slices and fresh raspberries, distributing them across the custard layer.
4. Top with a generous layer of whipped cream, smoothing it to cover the fruits and custard.
5. Repeat the process with more cake, custard, peaches, raspberries, and whipped cream.
6. Finish the trifle with a layer of whipped cream and drizzle with raspberry jam for extra flavor.
7. Garnish with fresh mint leaves and refrigerate for 3-4 hours before serving.

The Peach Melba Easter Trifle is a fruity, creamy indulgence that brings together fresh and preserved peaches with the tartness of raspberries. The sweet and tangy layers complement each other beautifully, while the addition of raspberry jam enhances the fruity flavor profile. This dessert offers a visually appealing and deliciously refreshing option for those who enjoy fruit-based sweets.

Strawberry Shortcake Easter Trifle

This trifle takes the classic strawberry shortcake and turns it into a showstopping layered dessert. With rich layers of sweet biscuit cake, strawberries, and whipped cream, it’s the perfect balance of indulgence and freshness. The vibrant red strawberries bring a pop of color to this dessert, making it an ideal choice for Easter celebrations.

Ingredients:

• 1 batch of homemade or store-bought shortcake biscuits (cut into cubes)
• 2 cups fresh strawberries, hulled and sliced
• 1 ½ cups whipped cream
• 1 tablespoon sugar (for macerating strawberries)
• 1 tablespoon vanilla extract (optional, for flavor)
• Fresh mint leaves (for garnish)

Directions:

1. Start by macerating the strawberries in a bowl with 1 tablespoon of sugar and vanilla extract, letting them sit for about 30 minutes to release their juices.
2. Layer the bottom of a trifle dish with cubes of shortcake biscuits.
3. Spoon some of the macerated strawberries and their juices over the biscuit layer.
4. Top with a generous layer of whipped cream.
5. Repeat the layers with more shortcake biscuits, strawberries, and whipped cream.
6. Finish with a layer of whipped cream and garnish with fresh mint leaves for a pop of color and freshness.
7. Chill the trifle in the refrigerator for 3-4 hours before serving to allow the flavors to blend.

The Strawberry Shortcake Easter Trifle is a simple yet indulgent dessert that captures the essence of the traditional strawberry shortcake. The macerated strawberries provide extra juiciness, while the sweet biscuits soak up the flavor, making every bite rich and satisfying. It’s a crowd-pleasing dessert, ideal for spring celebrations and perfect for anyone who loves the classic strawberry shortcake.

Tiramisu Easter Trifle

This Tiramisu Easter Trifle offers a lighter, yet equally indulgent twist on the classic Italian dessert. With layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder, this trifle creates a delightful balance of rich flavors and textures. It’s an elegant dessert that’s perfect for your Easter celebration.

Ingredients:

• 1 package ladyfingers
• 1 ½ cups strong brewed espresso, cooled
• 2 cups mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder (for dusting)
• Dark chocolate shavings (optional, for garnish)

Directions:

1. Start by dipping each ladyfinger into the cooled espresso for about 1-2 seconds, ensuring they are moistened but not soggy.
2. Lay the soaked ladyfingers in the bottom of your trifle dish, covering the entire base.
3. In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip the mixture until smooth and fluffy.
4. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.
5. Add another layer of soaked ladyfingers on top of the mascarpone mixture.
6. Finish with the remaining mascarpone mixture, smoothing it out to create a creamy top layer.
7. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
8. Just before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired.

This Tiramisu Easter Trifle is a deliciously creamy and coffee-flavored treat that’s perfect for those who enjoy the rich taste of tiramisu. The layers of espresso-soaked ladyfingers combined with the smooth mascarpone filling provide a melt-in-your-mouth experience, making it an excellent dessert for an elegant Easter gathering. Its indulgent flavor will leave your guests asking for seconds.

Raspberry and Almond Easter Trifle

For a sophisticated and light Easter dessert, the Raspberry and Almond Easter Trifle combines layers of delicate almond sponge cake, raspberry compote, and whipped cream. The nutty almond flavor pairs perfectly with the tart raspberries, and the whipped cream adds a smooth, velvety texture to this beautiful dessert.

Ingredients:

• 1 batch of homemade or store-bought almond sponge cake (cut into cubes)
• 1 ½ cups fresh raspberries
• ¼ cup raspberry jam
• 2 tablespoons lemon juice
• 2 cups whipped cream
• ¼ cup sliced almonds (for garnish)
• Fresh mint leaves (optional, for garnish)

Directions:

1. In a small saucepan, combine fresh raspberries, raspberry jam, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down into a compote. Allow it to cool.
2. Layer the bottom of a trifle dish with cubes of almond sponge cake.
3. Spoon some of the raspberry compote over the cake layer, spreading it evenly.
4. Add a generous layer of whipped cream on top of the raspberries.
5. Repeat the process with more cake cubes, raspberry compote, and whipped cream.
6. Finish with a final layer of whipped cream and garnish with sliced almonds and fresh mint leaves.
7. Chill the trifle for 3-4 hours before serving to allow the flavors to meld together.

This Raspberry and Almond Easter Trifle is a beautifully balanced dessert with the perfect amount of sweetness and tartness. The light, fluffy almond sponge cake provides a lovely texture, while the raspberry compote and whipped cream layers complement it with fruity and creamy flavors. This trifle is not only delicious but also elegant enough to serve at your Easter brunch or dinner.

Baked Apple Cinnamon Easter Trifle

The Baked Apple Cinnamon Easter Trifle combines the warm, comforting flavors of baked apples and cinnamon with soft sponge cake and whipped cream. This dessert brings the coziness of autumn into your spring celebration with a hint of sweetness and spice that will leave your guests delighted.

Ingredients:

• 4 large apples, peeled, cored, and diced
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1 batch of homemade or store-bought vanilla sponge cake (cut into cubes)
• 2 cups whipped cream
• 1 cup caramel sauce (store-bought or homemade)
• 1 tablespoon crushed graham crackers (optional, for texture)

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, toss the diced apples with cinnamon and sugar. Spread the apples on a baking sheet and bake for 20-25 minutes, until they are tender and golden. Let them cool.
2. Layer the bottom of your trifle dish with cubes of vanilla sponge cake.
3. Spoon a layer of the baked cinnamon apples over the cake, spreading them evenly.
4. Add a layer of whipped cream over the apples, smoothing it out.
5. Drizzle some caramel sauce over the whipped cream, then repeat the layers with more sponge cake, apples, whipped cream, and caramel sauce.
6. Finish the trifle with a final layer of whipped cream and drizzle with extra caramel sauce.
7. Garnish with crushed graham crackers for added texture and crunch, if desired.
8. Refrigerate for at least 3-4 hours before serving.

This Baked Apple Cinnamon Easter Trifle is the perfect dessert to add warmth and spice to your spring celebration. The cinnamon apples provide a cozy, slightly spiced flavor, while the caramel sauce and whipped cream add richness and sweetness. The texture of the sponge cake and graham crackers creates a satisfying contrast to the smooth and creamy layers, making it a delightful treat for Easter.

Pineapple Coconut Easter Trifle

A tropical delight, the Pineapple Coconut Easter Trifle combines juicy pineapple, creamy coconut, and airy layers of sponge cake. This trifle brings a refreshing and exotic twist to your Easter table, with its sweet, tropical flavors that are perfect for the season.

Ingredients:

• 1 batch of homemade or store-bought vanilla sponge cake (cut into cubes)
• 1 can (15 oz) crushed pineapple, drained
• 1 cup shredded coconut
• 2 cups whipped cream
• 1 tablespoon honey (optional, for sweetness)
• 1/2 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Directions:

1. Begin by layering the bottom of your trifle dish with cubes of vanilla sponge cake.
2. Spoon a layer of drained crushed pineapple over the cake.
3. Sprinkle a layer of shredded coconut over the pineapple.
4. Top with a generous layer of whipped cream, smoothing it to cover the coconut layer.
5. Repeat the process with more sponge cake, pineapple, coconut, and whipped cream.
6. For the top layer, drizzle honey over the whipped cream for added sweetness and a touch of shine.
7. Garnish with fresh mint leaves for a pop of color and a hint of freshness.
8. Refrigerate for at least 4 hours before serving to let the flavors come together.

The Pineapple Coconut Easter Trifle is a vibrant, refreshing dessert that evokes the flavors of the tropics. The sweet pineapple pairs perfectly with the rich, creamy coconut and the light, fluffy sponge cake. This dessert is a fantastic option for those who want to bring something different to the Easter table and enjoy a dessert that feels both light and indulgent.

Mixed Berry Cheesecake Easter Trifle

This Mixed Berry Cheesecake Easter Trifle brings the creamy richness of cheesecake into a beautifully layered dessert with fresh berries and a crunchy biscuit base. The combination of tangy cream cheese filling, sweet berries, and buttery biscuits creates a dessert that’s both indulgent and refreshing, perfect for a springtime celebration.

Ingredients:

• 1 package graham crackers, crushed into crumbs
• 1/4 cup melted butter
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped cream
• 1 ½ cups mixed berries (blueberries, strawberries, blackberries, raspberries)
• 1 teaspoon vanilla extract
• Fresh mint leaves (optional, for garnish)

Directions:

1. Start by preparing the crust: Mix the crushed graham crackers with melted butter until the crumbs are evenly coated. Press the mixture into the bottom of your trifle dish to form a base.
2. In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue to beat until well combined.
3. Fold in the whipped cream until the mixture becomes smooth and fluffy.
4. Spoon a layer of the cheesecake mixture over the graham cracker crust, spreading it evenly.
5. Add a layer of mixed berries on top of the cheesecake filling.
6. Repeat the layers with more cheesecake filling and berries until the dish is full.
7. Finish with a final layer of whipped cream and a few additional berries for garnish.
8. Chill for at least 4 hours to allow the flavors to meld and set before serving.

The Mixed Berry Cheesecake Easter Trifle is a decadent yet light dessert that captures the essence of a classic cheesecake with the added freshness of berries. The buttery graham cracker base provides the perfect crunchy contrast to the creamy filling, while the juicy berries add a burst of color and natural sweetness. This trifle is a wonderful choice for anyone who loves cheesecake and fruity desserts.

Rhubarb and Custard Easter Trifle

A perfect balance of sweet and tangy, the Rhubarb and Custard Easter Trifle celebrates the best of spring produce with vibrant rhubarb and creamy custard layers. This trifle is a comforting yet elegant dessert that showcases the tartness of rhubarb alongside the smoothness of custard and whipped cream, making it a delightful Easter treat.

Ingredients:

• 4 cups fresh rhubarb, chopped into small pieces
• 1/2 cup sugar
• 2 cups vanilla custard (store-bought or homemade)
• 1 batch of homemade or store-bought sponge cake (cut into cubes)
• 1 ½ cups whipped cream
• 1 teaspoon vanilla extract (optional)

Directions:

1. Start by preparing the rhubarb: In a saucepan, combine the rhubarb and sugar, cooking over medium heat until the rhubarb softens and breaks down into a compote, about 10-15 minutes. Allow it to cool.
2. Layer the bottom of your trifle dish with cubes of sponge cake.
3. Spoon a layer of rhubarb compote over the cake layer, spreading it evenly.
4. Add a layer of vanilla custard over the rhubarb.
5. Top with a generous layer of whipped cream.
6. Repeat the layers with more sponge cake, rhubarb compote, custard, and whipped cream.
7. Finish with a layer of whipped cream and a few extra pieces of rhubarb for garnish.
8. Refrigerate for at least 4 hours before serving to let the flavors meld.

The Rhubarb and Custard Easter Trifle is a refreshing dessert that beautifully balances the tartness of rhubarb with the rich sweetness of custard and whipped cream. The layers of soft sponge cake and tangy fruit are complemented by the smooth and creamy custard, making this trifle a comforting and indulgent choice for an Easter celebration. It’s a delightful way to enjoy seasonal rhubarb in a festive, layered dessert.

Chocolate Hazelnut Easter Trifle

For a truly decadent Easter dessert, the Chocolate Hazelnut Easter Trifle combines rich chocolate cake, creamy hazelnut spread, and whipped cream. With layers of indulgent chocolate and nutty hazelnut flavor, this trifle is perfect for chocolate lovers looking to make a statement at their Easter table.

Ingredients:

• 1 batch of homemade or store-bought chocolate cake (cut into cubes)
• ½ cup hazelnut spread (such as Nutella)
• 1 ½ cups whipped cream
• 1 cup milk chocolate chips (melted)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Crushed hazelnuts (optional, for garnish)
• Shaved chocolate (optional, for garnish)

Directions:

1. Start by layering the bottom of your trifle dish with cubes of chocolate cake.
2. Spoon a layer of hazelnut spread over the cake, spreading it evenly.
3. In a bowl, combine whipped cream, melted milk chocolate, powdered sugar, and vanilla extract. Whisk until smooth and fluffy.
4. Spread a layer of the chocolate cream mixture over the hazelnut spread.
5. Repeat the layers with more chocolate cake, hazelnut spread, and chocolate cream.
6. Finish with a final layer of whipped cream and garnish with crushed hazelnuts and shaved chocolate for extra texture and flair.
7. Chill the trifle for at least 4 hours to allow the layers to set and the flavors to meld.

This Chocolate Hazelnut Easter Trifle is a luxurious dessert that brings together the rich, smooth flavors of chocolate and hazelnut in a stunning, layered presentation. The layers of moist chocolate cake, creamy hazelnut spread, and decadent chocolate whipped cream make each bite a treat for the senses. This indulgent dessert is a crowd-pleaser and perfect for chocolate enthusiasts.

Carrot Cake Easter Trifle

Inspired by the flavors of traditional carrot cake, this Carrot Cake Easter Trifle combines moist, spiced cake with a luscious cream cheese filling and a touch of sweetness from candied pecans. It’s an elegant way to enjoy the flavors of Easter in a layered, creamy dessert.

Ingredients:

• 1 batch of homemade or store-bought carrot cake (cut into cubes)
• 1 ½ cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipped cream
• 1 cup candied pecans (chopped)
• ¼ cup shredded coconut (optional, for garnish)

Directions:

1. Layer the bottom of your trifle dish with cubes of carrot cake.
2. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
3. Fold in the whipped cream to create a creamy mixture.
4. Spoon a layer of the cream cheese mixture over the carrot cake layer.
5. Add a sprinkling of chopped candied pecans on top of the cream cheese layer.
6. Repeat the layers with more carrot cake, cream cheese mixture, and candied pecans.
7. Finish with a final layer of cream cheese mixture and garnish with shredded coconut and more pecans.
8. Refrigerate for at least 3-4 hours before serving to let the flavors meld.

The Carrot Cake Easter Trifle is a delightful twist on a classic Easter dessert. The spiced carrot cake layers, combined with the smooth, tangy cream cheese filling and crunchy candied pecans, offer a perfect balance of flavors and textures. This trifle brings all the warm, comforting flavors of carrot cake in a lighter, layered form, making it a showstopping dessert for Easter.

Citrus Mango Easter Trifle

Bring a burst of tropical sunshine to your Easter celebration with the Citrus Mango Easter Trifle. With layers of juicy mango, citrus-infused cream, and light sponge cake, this dessert offers a refreshing and vibrant twist on the classic trifle, perfect for spring gatherings.

Ingredients:

• 2 ripe mangos, peeled and diced
• 1 cup orange juice
• 1 tablespoon lime zest
• 1 batch of homemade or store-bought vanilla sponge cake (cut into cubes)
• 1 cup heavy cream
• 1 cup Greek yogurt
• 2 tablespoons honey
• Fresh mint leaves (optional, for garnish)

Directions:

1. In a small saucepan, combine the orange juice and lime zest, heating gently until it simmers. Let it cool completely.
2. Layer the bottom of your trifle dish with cubes of vanilla sponge cake.
3. Spoon some of the cooled orange-lime syrup over the cake, allowing it to soak in.
4. In a bowl, whip the heavy cream until soft peaks form. Fold in the Greek yogurt and honey until smooth and fluffy.
5. Spread a layer of the citrus cream mixture over the soaked cake.
6. Add a layer of diced mango on top of the cream.
7. Repeat the process with more cake, citrus cream, and mango, finishing with a top layer of mango and a drizzle of the citrus syrup.
8. Garnish with fresh mint leaves before serving.
9. Refrigerate for at least 4 hours to let the flavors develop and the dessert set.

The Citrus Mango Easter Trifle offers a tropical escape with the juicy sweetness of mango and the zesty, refreshing notes of citrus. The smooth cream and soft sponge cake provide a perfect backdrop for the bold fruit flavors, making this trifle a light, yet indulgent choice for your Easter dessert. It’s a beautiful, vibrant dessert that’s perfect for welcoming the spring season.

Note: More recipes​ are coming soon!