Mini Fruit Custard Trifle Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Elegant individual trifle cups layered with pound cake, fresh fruit, silky custard and whipped cream, finished with pistachios and saffron. An impressive dessert with delightful flavors and textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound Strawberries (cleaned and dried)
- 1 pint Blueberies (cleaned and dried)
- 6 ounce Pound Cake (or angel food cake, or any vanilla cake)
- 1 tablespoon Pistachios (slivered, to garnish, or other nuts of choice)
- Dried rose petals (for garnish, optional )
- 2 1/2 tablespoon Custard powder
- 2 cup Milk (divided)
- 4 tablespoon Sugar
- 1/4 teaspoon Cardamom powder
- 10-12 strands Saffron (crushed)
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar (icing or confectioners' sugar )
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 89mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 98mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.