Elderflower and Lemon Mini Trifles (No-Bake Dessert)

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)

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

Prep Time 1 30

Chilling Time 4

Total Time 5 30

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

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

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