Elderflower and Lemon Mini Trifles

Elderflower and Lemon Mini Trifles are so elegant and dainty.  This is an easy, no bake, and no cook dessert, which can be made the day before your party.

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 on trend elderflower and lemon is combined to make a soft and refreshing flavor combination, a perfect end to a spring or summer meal.

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!

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.

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

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5 from 2 votes

Elderflower and Lemon Mini Trifles

Encharted Cook | Jan Nunes

Elderflower and Lemon Mini Trifles are so elegant and dainty. An easy no bake and no cook dessert that can be made the day before your party.

Prep Time1 hr 30 mins

Total Time1 hr 30 mins

Course: Dessert

Servings: 12

(Tap or Hover to Scale Servings)

Ingredients

• 11 oz Loaf of Pound Cake, Frozen or from Bakery
• 1/3 Cup Elderflower Liqueur, or Syrup
• 1/3 Cup Lemon Juice, Freshly Squeezed
• 1 Package Lemon Instant Pudding and Pie Filling Mix,, 4-serving size
• 1 3/4 Cups Cold Milk
• ¼ Cup Elderflower Liqueur, or Syrup
• 12 Ounces Frozen Whipped Topping, Thawed

Garnishes

• 12 ea Fresh Blackberries
• 4 ea Fresh Lemon Slices, Quartered
• 12 ea Sugar Flowers

US Customary – Metric

Instructions

• Mix together elderflower and lemon juice in a small bowl or 1 cup liquid measuring cup. Stir well and set aside.
• Make lemon instant pudding according to package directions using the 1 ¾ cups of cold milk and ¼ cup elderflower syrup or liqueur. Set aside at least 5 minutes to thicken.
• Trim brown edges from the pound cake and slice the cake into ¼” slices. Then cut slices into 1/4 -inch cubes. Place half of the cubes in the bottoms of 12 very small individual dessert dishes (dessert dishes used in this recipe and in the photo above each hold 5 oz.)
• 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 with remaining pound cake, elderflower and lemon syrup, pudding, and whipped topping.
• Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.
• Garnish with blackberries, lemon slices, and sugar flowers just before serving.
• This dessert can be made up to 24 hours in advance of serving.

Recipe Notes

♥   The preferred elderflower syrup brand for this recipe is Monin and the preferred liqueur maker is Drillaud.

♥   Recipe can be made in a medium sized trifle bowl instead of small individual dishes.

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

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

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