When you want a show-stopping
dessert, there are few dishes that are as glorious as a trifle. This old-school English dessert dates back as early as the 16th century as a way to use up stale pieces of cake. While the origins of a trifle are decidedly humble, they’ve evolved to become more elaborate over the years. The alternating layers of cake, cream, custard, fruit, and even gelatin are meant to not only taste decadent, but also look visually stunning.
This trifle draws inspiration from everybody’s favorite summer cocktail: the Aperol Spritz. This popular beverage fuses effervescent Prosecco, a bittersweet and bright Italian aperitivo, and fresh orange. We include all three of those ingredients in this layered dessert. It’s like an adult version of an orange Creamsicle!
We love the idea of having individual trifles to serve at your next summer party. But if you’re looking to make a bigger statement, this recipe can also make one large trifle. But no matter how you serve it, this colorful dessert is the quintessential summer treat.
The lengthy list of components may seem daunting, but this dessert is more approachable than you’d think. We take some measured shortcuts by doctoring up boxed cake mix, instant pudding, and store-bought jam. But the best part of this recipe is that everything can be made in advance.
Each layer of this Aperol Spritz trifle can be premade and stored in the fridge in airtight containers for up to 3 days. You can also assemble the dessert the day before you want to serve—just make sure to cover the trifles in plastic wrap.
Ingredients
Cake
- Cooking spray
- 1(15.25-oz.) box vanilla cake, plus ingredients called for on box
- 1/2 c.Prosecco
- Zest of 1 orange
Pudding
- 1(3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
- 3 tbsp.Aperol
Whipped Cream
- 1 1/2 c.heavy cream
- 1 tbsp.confectioners’ sugar
- 1 tsp.pure vanilla extract
Aperol Jam
- 1 c.apricot preserves
- 2 tbsp.Aperol
Assembly
- 6oranges
Directions
-
Cupcakes
- Step 1
Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray.
- Step 2In a medium bowl, combine cake mix, ingredients called for on box, replacing 1/2 cup water with Prosecco, and orange zest until well combined. Divide batter among prepared muffin cups.
- Step 3Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes. Let cool. Remove cakes from cups and transfer to a cutting board. Slice each in half parallel to work surface.
- Step 1
-
Pudding
In a medium bowl, prepare pudding according to package instructions. Once set, whisk in Aperol. Refrigerate until ready to assemble.
-
Cream
In a medium bowl, using a handheld mixer on medium-high speed (or using a whisk), beat cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until ready to assemble.
-
Aperol Jam
In a small bowl, stir apricot preserves and Aperol until combined.
-
Assembly
- Step 1Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.
- Step 2Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons.
- Step 3Into a glass, spoon 2 tablespoons pudding. Arrange orange slices around inside of glass, lightly pressing to adhere. Gently place a halved cupcake on top, then cover with 2 tablespoons cream. Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses.
- Step 4Make Ahead: Each component can be made 3 days ahead. Store separately in airtight containers and refrigerate. Assembled trifles can be made 1 day ahead. Cover with plastic wrap and refrigerate.
