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Red White and Blue Trifle Recipe: A Patriotic Dessert Delight
Molly

Red White and Blue Trifle Recipe: A Patriotic Dessert Delight

A vibrant halal-friendly trifle with layers of sponge cake, strawberry sauce, vanilla custard, and blueberry-coconut yogurt. Perfect for a patriotic dessert with natural red, white, and blue hues.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • White Sponge Cake, 1 sheet
  • Strawberries, 4 large
  • Blueberries, 1 cup frozen
  • Vanilla Custard, 4 cups (non-alcoholic)
  • Coconut Yogurt, thawed
  • Cornstarch, for dusting
  • Sugar, 2 tbsp
  • Rock sugar, optional

Method
 

  1. Cut sponge cake into 8 (4x4 inch) squares
  2. Puree 3 strawberries with 2 tbsp sugar until seedless
  3. Blend blueberries with thawed coconut yogurt
  4. Layer soaked sponge, strawberry sauce, custard, and blueberry mix in a trifle dish
  5. Chill for 4 hours

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 58gProtein: 6gFat: 18gSaturated Fat: 12gCholesterol: 15mgSodium: 80mgFiber: 4gSugar: 38g

Notes

Dust cake with cornstarch to firm it
Pat dry sponge pieces to avoid sogginess
Use rock sugar for clear custard
Double strawberries for brighter red
Substitute blueberries with frozen raspberries if needed

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