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Elderflower and Lemon Mini Trifles (No-Bake Dessert)

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Elderflower and Lemon Mini Trifles are an elegant, no-bake mini dessert that can be made ahead-perfect for spring parties, brunches, and showers.

Elderflower and lemon are combined in both a drizzle and a pudding to create a citrusy flavor with a soft, white-floral overtone that is fresh and sweet.

Assembly is simple and beginner-friendly: buttery pound cake is drizzled, layered with elderflower and lemon pudding, and topped with clouds of whipped topping.

Yellow and white mini trifles are on a lovely mirrored serving tray.

🔍 Quick Look: Elderflower and Lemon Mini Trifles Recipe

  • Ready in: 5 Hours, 30 Minutes (4 Hours Chilling Time)
  • Servings: 12
  • Calories: ~232 kcal per serving (based on nutrition panel)
  • Main Ingredients: Elderflower Syrup, Lemon Juice, Lemon Pudding, Milk, Pound Cake, & Frozen Whipped Topping
  • Elements of Taste: Sweet, Tart, & Creamy
  • Cook Method: No Cook & No Bake Dessert (Mix, Layer, & Chill)
  • Difficulty: Easy; most of the time is spent chilling the ingredients, and the recipe can be made ahead of time.
  • Why You'll Love It: Soft elderflower pairs perfectly with lemon for a delicious, beautiful, and elegant dessert, perfect for spring and summer parties, showers, girls' brunch, and Mother's Day.
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What is a Trifle?

A trifle is a classic English layered dessert made with cake, fruit, custard or pudding, and whipped cream.

Modern trifles, like these mini trifles, often use simple ingredients and no-bake shortcuts for easy assembly and beautiful presentation.

Variations include using different types of cakes, fortified wines, or non-alcoholic drizzles, and may contain chocolate or other flavors.

Quick Cheat Sheet for Layering Trifle Ingredients

  • Cake (soaked or drizzled)
  • Fruit or jelly (optional)
  • Custard or Pudding
  • Whipped Cream or Topping

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.

A mini trifle with a text overlay of the layers and their order.

Although I have often made trifles, I still use a cheat sheet to keep track of the layers' order. This helps me complete the assembly very quickly!

How to Make the Best Elderflower and Lemon Trifle

Trifles are one of my favorite desserts to make-simple to assemble, yet always elegant and party-ready. In this version, delicate elderflower and bright lemon create a light, refreshing flavor that's perfect for spring and summer.

This recipe is intentionally simplified. Instead of a traditional fruit or jelly layer, I use a lemon pudding enriched with elderflower syrup, which keeps the flavor soft, floral, and balanced without overpowering the dessert.

For the prettiest finish, garnish just before serving. A small blackberry, a quarter slice of lemon, and a sugar flower add a beautiful, effortless touch.

Inspired by the wedding of Prince Harry and Meghan Markle, this elegant flavor pairing feels timeless, refined, and perfect for special occasions.

So, let's not cook!

Ingredient Notes

The Ingredients, clockwise from top left: whole milk, whipped topping, lemon instant pudding mix, pound cake, and elderflower syrup.

Here's what you need to make these easy mini trifle desserts:

  • Pound Cake - Store-bought or bakery pound cake works perfectly and saves time, but you can also use homemade. 
  • Elderflower Liqueur or Syrup - Use either for a floral, lightly sweet flavor. Syrup keeps the dessert non-alcoholic, while liqueur adds a subtle adult twist. My favorite is D'Arbo Elderflower Syrup. Check out my full review of elderflower syrups and liqueurs for other choices.
  • Lemon Juice - Freshly squeezed lemon juice gives the brightest flavor for the drizzle.
  • Lemon Instant Pudding - Use only instant pudding mix; cooked pudding won't set the same way in this recipe.
  • Whole Milk - Whole milk gives the richest flavor, but 2% can be used.
  • Whipped Topping -  Use thawed frozen whipped topping, like Cool Whip, for easy assembly.

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

Please see the recipe card for the exact quantities.

Substitutions

Substitute Raspberries or Blueberries. Instead of blackberries, you can use fresh raspberries or blueberries for the garnish.

Best Glasses for Mini Trifles

Best glasses for mini trifles, from left to right: parfait glass, mini mason jar, small glass jar, and a plastic dessert cup.

Although you can use small ceramic dessert bowls, small transparent containers that hold 5 to 6 ounces are best. Great options include:

  • Parfait Glasses
  • Small Mason Jars
  • Small Glass Jars
  • Plastic Dessert Cups

How to Make Elderflower and Lemon Mini Trifles

Process Photo 1 - Lemon juice and elderflower syrup is mixed in a measuring cup to make the drizzle.
  1. Step 1: Make the Elderflower Lemon Drizzle. In a small bowl or a 1-cup liquid measuring cup mix the elderflower and lemon juice. Stir well and set aside.
Process Photo 2a - Elderflower syrup is poured into a bowl containing whole milk and lemon instant pudding mix.
Process Photo 2b - The lemon and elderflower pudding is fully mixed.
  1. Step 2: Prepare the Elderflower Lemon Pudding. 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.
Process Photo 3a - The brown sides and edges of the pound cake is trimmed away with a serrated knife.
Process Photo 3b - The trimmed pound cake is cut in ¼ inch cubes.
  1. Step 3: Cut Cake. Trim the brown edges from the pound cake and slice the cake into ¼" slices. Then cut slices into ¼-inch cubes.
Process Photo 4a, b, c, d - A collage of four photos showing the steps to layer a trifle: a) cake, b) drizzle, c) pudding, and d) whipped topping.
  1. Step 4: 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.

The trifle layers are repeated, filling the dish.
  1. Step 5: Chill, Garnish, and Serve. Cover and refrigerate at least 4 hours before serving. Store covered in the refrigerator. Garnish with blackberries, lemon slices, and sugar flowers just before serving.
Mini trifles are garnished with lemon slices, blackberries, and sugar flowers and placed on a serving tray.

My Top Tips

♡ To make it easier to layer the trifle in small dishes, use a small plastic squeeze bottle for the drizzle and pastry bags for the pudding and whipped topping.

♡ An offset butter knife works great for smoothing the tops of each trifle to make them prettier.

How to Make a Large Bowl of Elderflower & Lemon Trifle

Trifle in a large glass bowl garnished with lemon slices and blackberries.

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.

Layer the ingredients in the same manner as for the mini trifles, and garnish with blackberries and sliced lemon.

Make-Ahead & Storage

  • Make-Ahead: These mini trifles are ideal make-ahead desserts for parties, as they can be assembled a day in advance. The individual components of a trifle can be made up to 2 days before serving.
  • Storage: Leftovers can be stored in the refrigerator covered with plastic wrap for up to 2 days. Do not freeze.
Mini trifles in square dessert cups garnished with lemon slices, blackberries, and sugar flowers on a white platter.

Elderflower Posts You Might Like

♡ Did you love these Elderflower and Lemon Mini Trifles? Please leave us a star rating and a comment below!

📖 Recipe

Mini trifles are garnished with lemon slices, blackberries, and sugar flowers and placed on a serving tray.

Elderflower and Lemon Mini Trifles (No-Bake Dessert)

5 from 4 votes
By: Jan Nunes
Elderflower and Lemon Mini Trifles are an elegant, no-bake mini dessert that can be made ahead-perfect for spring parties, brunches, and showers.
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Prep Time ~ 1 hour 30 minutes
Chilling Time ~ 4 hours
Total Time ~ 5 hours 30 minutes
Servings ~ 12 Servings
Calories ~ 232kcal

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Ingredients
 

  • ⅓ Cup Elderflower Liqueur or Syrup
  • ⅓ Cup Lemon Juice, Freshly Squeezed
  • 1 Package Lemon Instant Pudding Mix, 4-Serving Size Box
  • 1 ¾ Cups Cold Milk
  • ¼ Cup Elderflower Liqueur or Syrup
  • 11 Ounce Loaf of Pound Cake, Frozen or from Bakery
  • 12 Ounces Frozen Whipped Topping, Thawed

Garnishes

  • 12 Each Fresh Blackberries
  • 4 Each Fresh Lemon Slices, Sliced and Quartered
  • 12 Each Sugar Flowers

Instructions
 

  • Make the Elderflower Lemon Drizzle. In a small bowl or a 1-cup liquid measuring cup mix the elderflower and lemon juice. Stir well and set aside
    ⅓ Cup Elderflower Liqueur or Syrup, ⅓ Cup Lemon Juice
  • Prepare the Elderflower Lemon Pudding. 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.
    1 Package Lemon Instant Pudding Mix, 1 ¾ Cups Cold Milk, ¼ Cup Elderflower Liqueur or Syrup
  • Cut Cake. Trim the sides and the brown edges from the pound cake and slice the cake into ¼" slices. Then cut slices into ¼-inch cubes.
    11 Ounce Loaf of Pound Cake
  • 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 in the photos each hold 5 ounces.
    12 Ounces Frozen Whipped Topping
  • 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.
    12 Each Fresh Blackberries, 4 Each Fresh Lemon Slices, 12 Each Sugar Flowers

Notes

My Top Tips
♡ To make it easier to layer the trifle in small dishes, use a small plastic squeeze bottle for the drizzle and pastry bags for the pudding and whipped topping.
♡ An offset butter knife works great for smoothing the tops of each trifle to make them prettier.
Make-Ahead & Storage
Make-Ahead: These mini trifles are ideal make-ahead desserts for parties, as they can be assembled a day in advance. The individual components of a trifle can be made up to 2 days before serving. 
Storage: Leftovers can be stored in the refrigerator covered with plastic wrap for up to 2 days.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 215mg | Potassium: 108mg | Sugar: 22g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 0.7mg

Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

© 2018-2026 Encharted Cook, Jan Nunes. All rights reserved.

Course: Dessert
Cuisine: American

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About Jan Nunes

Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

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    5 from 4 votes (4 ratings without comment)

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  1. Quiche Lorraine says

    Hello, I am preparing to make this recipe. Regarding the pudding preparation, my package says to mix package contents with 1/2 cup of sugar and 1/4 cup of water, then stir in 2 egg yolks and 2 cups of water. I’m not clear about your instructions. Does the 1-3/4 cup of milk and 1/4 cup of elder flour syrup replace the 2 cups of water in the recipe on the box, and should I still add the sugar and egg whites and 1/4 cup of water as directed?

    Reply

    • Jan Nunes says

      Hi Quiche Lorraine, Thank you for your question!

      My recipe calls for using an "instant lemon pudding mix", which normally uses 2 cups of cold milk plus the pudding packet mix and is not cooked. So, yes, the 1 3/4 cups of milk plus 1/4 cup of elderflower are equal in volume to the 2 cups of plain milk.

      However, it sounds like you are going to use a cooked pudding mix. I have not made this recipe with a cooked pudding mix, but I think you can with a small adjustment.

      I would reduce the 2 cups of water to 1 3/4 cups and stir in the 1/4 cup of elderflower after cooking and partially cooling the pudding. This should work if your mix makes just a little over 2 cups of pudding. You will notice that your pudding will look pretty thick just after cooking due to the reduction of liquid when making it. But the addition of elderflower will thin it out.

      Please let me know how it turns out for you!
      Kindest Regards, Jan

      Reply

      • Quiche Lorraine says

        Hi Jan, thank you for your quick response. I decided to correct my shopping mistake and purchased the instant pudding instead, I did not want to experiment on the birthday dessert that I was making for my sister. The result was a huge hit, everyone loved it. It tastes so light and fresh, like a burst of sunshine in your mouth. For anyone who does not want to purchase a large, expensive bottle of elderflower liqueur, I purchased two airplane sized bottles of St. Germain liqueur for the recipe and it came out delicious!

        Reply

        • Jan Nunes says

          Hi Quiche Lorraine, Thank you again for reaching out to me.
          I am so glad to hear that the trifle was a hit for your sister's birthday. Using small bottles of St. Germain is an excellent idea and I love the idea of serving a trifle of a birthday dessert!
          Have a wonderful day... ~Jan

          Reply

  2. Nicole Branan says

    These trifles look beautiful and sound so delicious, I love the generous amount of elderflower liqueur in this recipe, I think it's one of the best flavors in existence. Thank you for sharing, Jan! 🙂

    Reply

    • Jan Nunes says

      Thank you Nicole! I really appreciate your kind words. This recipe is one of my favorites and I agree... elderflower is a wonderful flavor.

      Reply