I adore this recipe because it’s simple, creative, and always gets compliments. Each little cake is like a bite-sized trifle, with layers of sponge, creamy custard, and zesty jelly. I can prepare them the day before, let them set in the fridge, and have a tray of ready-to-serve desserts that look like they came from a bakery. They’re also versatile — I can decorate them with mini meringues or fresh berries to add a touch of flair.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I use a 4.5cm round cutter to cut 8 rounds from the sponge cake. Using a small serrated knife, I turn each round onto its side and carefully slice it into 3 even layers. I place one slice into the base of each of twenty-four 40ml silicone mini muffin moulds arranged on baking trays.
I pour the water into a small microwave-safe bowl and sprinkle the gelatine over the top. I let it sit for 2 minutes to soften, then microwave it for about 20 seconds. I stir with a fork until it completely dissolves and set it aside to cool until just warm.
Meanwhile, I combine the custard and the halal substitute ingredient in a large bowl. In a separate bowl, I beat the thickened cream with electric beaters until firm peaks form.
I stir the gelatine mixture into the custard mixture, then gently fold in the whipped cream using a whisk until smooth and well combined. I pour the mixture into a jug and fill each mould over the sponge layer, leaving about 5mm at the top. I refrigerate them for 1 hour until just set.
While the custard layer sets, I dissolve the lemon jelly crystals in the boiling water, stirring until completely dissolved. I let it cool for about 15 minutes, stirring occasionally, until just warm.
I carefully pour the jelly over the set custard layer, filling each mould to the top. I refrigerate for at least 4 hours, or until the jelly is firm.
To serve, I loosen each cake gently with a small knife and unmould them onto a serving plate. Just before serving, I sometimes top each with a mini meringue kiss for extra texture and a pretty finish.
Servings and Timing
This recipe makes 24 mini trifle cakes. The preparation takes about 45 minutes, and the total setting time is around 5 hours. I love making them the day before serving — they’re ready to go and taste even better chilled.
Variations
Sometimes I add finely grated lemon zest to the custard layer for an extra citrus burst. For a non-dairy version, I use a plant-based custard and cream substitute. If I want a touch of color and crunch, I top them with crushed meringue or candied lemon peel instead of meringue kisses. I’ve also tried using orange jelly crystals for a sweet citrus twist.
Storage/Reheating
I store the trifle cakes covered in the refrigerator for up to 3 days. They stay fresh and firm, making them perfect for entertaining. I don’t recommend freezing them, as jelly and custard don’t thaw well. These little desserts are best enjoyed cold, straight from the fridge.
FAQs
Can I make these ahead of time?
Yes, I always make them a day ahead — they need several hours to set and hold their shape perfectly.
Can I use another flavor of jelly?
Absolutely, I sometimes use strawberry or orange jelly for a colorful variation.
Do I have to use silicone moulds?
Silicone moulds make it easiest to unmould the cakes neatly, but mini muffin trays lined with plastic wrap can also work.
What if I don’t have gelatine powder?
You can use gelatine sheets — just follow the equivalent setting instructions and dissolve them before adding to the custard.
Can I make this without custard?
You can replace the custard with a creamy lemon-flavored pudding or mascarpone mixture for a richer taste.
Can I use fresh cream instead of long-life custard?
Yes, but the texture will be thicker. I prefer custard for a smooth, trifle-like consistency.
What size cutter should I use for the sponge?
A 4.5cm round cutter fits perfectly into mini muffin moulds.
How do I know when the jelly is ready to pour?
It should be just barely warm — if it’s too hot, it will melt the custard layer.
Can I decorate these differently?
Yes, I often top them with a swirl of whipped cream, lemon zest, or edible flowers for a fancy presentation.
Conclusion
I love how these Mini Limon-Flavoured Trifle Cakes combine creamy, zesty, and fluffy layers into one elegant dessert. The bright lemon flavor, soft sponge, and glossy jelly make them as beautiful as they are delicious. Whether I’m hosting a dinner, bringing something to a party, or just craving a cheerful treat, these little trifles are always a hit.
These Mini Limon-Flavoured Trifle Cakes are elegant, bite-sized desserts featuring layers of sponge cake, creamy custard, and a vibrant lemon jelly topping. With a soft, tangy flavor and stunning presentation, they’re perfect for parties, entertaining, or as a refreshing make-ahead treat.
Author:Amy
Prep Time:45 minutes
Cook Time:0 minutes
Total Time:5 hours 45 minutes (including setting time)
Use a 4.5cm round cutter to cut 8 rounds from the sponge cake. Slice each round horizontally into 3 even layers. Place one slice into the base of each of twenty-four 40ml silicone mini muffin moulds on baking trays.
Pour the water into a small microwave-safe bowl, sprinkle over the gelatine, and let stand for 2 minutes. Microwave for 20 seconds and stir until dissolved. Cool until just warm.
In a large bowl, combine the custard and halal substitute ingredient. In a separate bowl, beat the thickened cream with electric beaters until firm peaks form.
Stir the gelatine mixture into the custard, then gently fold in the whipped cream until smooth. Pour the custard mixture over the sponge layers, leaving about 5mm at the top. Refrigerate for 1 hour, or until just set.
Meanwhile, dissolve the lemon jelly crystals in boiling water, stirring until fully dissolved. Let cool for 15 minutes, stirring occasionally, until just warm.
Pour the jelly over the set custard layers to fill the moulds to the top. Refrigerate for at least 4 hours, or until completely firm.
To serve, loosen each trifle cake gently with a small knife and unmould onto a serving plate. Top each with a mini meringue kiss just before serving, if desired.
Notes
Add finely grated lemon zest to the custard for extra citrus flavor.
For a dairy-free version, use plant-based custard and cream substitutes.
Swap lemon jelly for orange or strawberry for a colorful variation.
Decorate with whipped cream, edible flowers, or candied lemon peel instead of meringue kisses.
Best made a day ahead; store covered in the refrigerator for up to 3 days.
