Elderflower and Lemon Mini Trifles

Elderflower and Lemon Mini Trifles are elegant and easy to make. Lemon and Elderflower are combined in both a drizzle and a pudding to make a citrusy flavor with a soft, white floral overtone that is fresh and sweet.

Then, buttery pound cake is flavored with the drizzle, layered with lemon and elderflower pudding, and clouds of whipped topping.

This is an easy, no-bake, and no-cook dessert, that can be made the day before.

Jump to:

• What is a Trifle?
• How to Layer a Trifle
• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• My Top Tips
• Variation
• Substitutions
• Make-Ahead & Storage
• Elderflower Posts You Might Like
• 📖 Recipe
• 💬 Comments

What is a Trifle?

A trifle is a layered dessert that originated in England. It typically contains layers of sponge cake that is soaked in sherry, fruit or jelly, custard, and whipped cream.

Many variations can be made using different types of cakes, fortified wines, or non-alcoholic drizzles, and may contain chocolate or other flavors.

How to Layer a Trifle

Trifle desserts are generally layered in a specific order, starting with cake that is soaked in sherry, fortified wine, or flavored syrup. Then a layer of fruit or jelly is spread over the cake layer, followed by custard or pudding, and then whipped cream or whipped topping.

The layers may be thick or they may be thin and repeated. Glass containers are used to show the beauty of the layers. A variety of glassware can be used from footed bowls, non-footed bowls, small parfait glasses, and even glassware.

Although I have often made trifles, I still use a cheat sheet for the order of the layers. This helps me keep the layers in order and complete a very speedy assembly!

Why This Recipe Works

One of my absolute, all-time, favorite desserts to make is a trifle. Even though a trifle is easy to make, the layers look elegant and party-perfect. In this version, elderflower and lemon are combined to make a soft and refreshing flavor combination, a perfect end to a spring or summer meal.

This trifle is simplified by not having a fruit or jelly layer and instead of custard I use lemon pudding that includes a good pour of elderflower syrup. The flavor of lemon with elderflower is divine and in my opinion, adding a fruit or jelly layer to this trifle would overpower the elderflower flavor.

The garnish is one thing you will want to make on the day you assemble the trifles. I used quarter slices of lemon, a small blackberry, and a sugar flower to decorate each of these trifles. These combined, small touches look amazing but are very simple to do.

Although I developed this recipe with the Royal Wedding of Prince Harry and Meghan Markle in mind, the combined flavors of elderflower and lemon are so delicious, so ethereal... it is bound to be a favorite of mine for a very long time. I hope you agree!

So, let's cook!

Ingredients

Here's what you need:

• Pound Cake -  I layer this trifle using pound cake. You can make your own basic pound cake, but I find using one that is frozen or from a bakery is very convenient.
• Elderflower Liqueur or Syrup - You can use either an alcoholic liqueur or a non-alcoholic syrup which both taste delicious. I've used a variety of different products and any will taste delicious but will have varying strengths of elderflower flavor. My absolute favorite syrup to use is D'Arbo Elderflower Syrup. Check out my full review of elderflower syrups and liqueurs. If your chosen product is an elderflower cordial check the label to see if it is alcoholic or non-alcoholic if that is a concern.
• Lemon Juice - You will need lemon juice to make the drizzle that moistens and flavors the cake. For the best lemon flavor use freshly squeezed lemon juice.
• Lemon Instant Pudding - You must use an instant pudding mix for this trifle. Do not substitute a "cooked" pudding mix as it won't have the same flavor.
• Whole Milk - I prefer whole milk to make the pudding layer. You can use 2% but the flavor won't be as rich.
• Whipped Topping -  Use your favorite frozen whipped topping that has been thawed. I use the original Cool Whip.

Garnishes - Fresh Blackberries, Fresh Lemon Slices, and Sugar Flowers

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Make Drizzle Syrup. In a small bowl or a 1-cup liquid measuring cup mix the elderflower and lemon juice. Stir well and set aside

Make Pudding Layer. In another small bowl make the lemon instant pudding according to package directions using the cold milk and ¼ cup elderflower syrup or liqueur. Set aside at least 5 minutes to thicken.

Cut Cake. Trim the brown edges from the pound cake and slice the cake into ¼” slices. Then cut slices into ¼-inch cubes.

Layer. Place half of the cake cubes in the bottoms of 12 very small individual dessert dishes. Drizzle half the elderflower and lemon syrup over the pound cake cubes. Spoon or pipe half of the pudding over the pound cake. Spoon or pipe half of the whipped topping over the pudding layer.

Repeat layers with remaining pound cake, elderflower and lemon syrup, pudding, and whipped topping.

The dessert dishes I used in this recipe and the photos each hold 5 ounces.

Chill, Garnish, and Serve. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Garnish with blackberries, lemon slices, and sugar flowers just before serving.

Variation

This recipe can be made in a medium-sized trifle bowl instead of small individual dishes. You will need to double the recipe to fill a large-sized, 16-cup, trifle bowl.

Substitutions

Substitute Elderflower Liqueur. Instead of elderflower syrup in the drizzle and the pudding, you can use elderflower liqueur for a lightly alcoholic dessert. Check out my review of elderflower liqueurs and syrups to help you choose the best liqueur.

Make-Ahead & Storage

If you wish, the individual components of a trifle can be made up to 2 days before serving and the final assembly of the trifle can be made one day in advance.

Leftovers can be stored in the refrigerator covered with plastic wrap for up to 2 days.

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