Why You’ll Love Mini Limoncello Trifle Cakes Recipe
I love this recipe because it gives me a fun, fancy-looking dessert without demanding complicated baking steps. The limoncello brings a lovely aromatic citrus warmth, while the creamy custard layer adds richness and the jelly gives that nostalgic trifle feel. I also really appreciate that these can be made the day before, making entertaining much easier. Whether I top them with piped cream or mini meringue kisses, they always feel festive.
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, then turn each round onto its side and slice it into 3 even layers. I place one layer into the base of each of twenty-four 40ml silicone mini muffin moulds arranged on baking trays.
I place the water in a small microwave-safe bowl and sprinkle the gelatine over it. After letting it stand for 2 minutes to bloom, I microwave it for about 20 seconds, then stir with a fork until dissolved. I let it cool until it is just barely warm.
Meanwhile, I combine the custard and limoncello in a large bowl. Separately, I whip 80ml (1/3 cup) of the thickened cream to firm peaks. I stir the cooled gelatine mixture into the custard mixture, then gently fold in the whipped cream using a whisk until no streaks remain. I pour the mixture into a jug and fill each mould, leaving about 5mm at the top. I refrigerate for 1 hour to set.
I place the jelly crystals in a heatproof jug, pour in the boiling water, and stir until dissolved. I let the mixture cool for about 15 minutes, stirring occasionally, until just warm. I pour the jelly over the custard layer, filling each mould to the brim, then refrigerate for 4 hours or until the jelly is fully set.
To finish, I whip the remaining cream to firm peaks and transfer it to a piping bag fitted with a fluted nozzle. Using a small sharp knife, I loosen the edges of each trifle cake and unmould them onto a serving platter. I pipe a small swirl of cream on top of each one and serve immediately.
Servings and Timing
Makes: 24 mini trifle cakes Prep Time: 45 minutes Setting Time: 5 hours total Total Time: about 5 hours 45 minutes
Variations
I sometimes replace the lemon jelly with berry jelly for a sweeter fruit finish. If I want a stronger citrus note, I add a touch more limoncello to the custard layer. For a decorative twist, I top each cake with store-bought mini meringue kisses instead of cream for a lemon-meringue-inspired look. I’ve also added a sprinkle of lemon zest on top when I want extra brightness.
Storage/Reheating
I store these mini trifle cakes in the fridge in an airtight container for up to 2 days. Because of the jelly and cream, I don’t reheat them; instead, I keep them chilled until just before serving. They hold their shape beautifully and remain refreshing straight from the refrigerator.
FAQs
Can I make these a day ahead?
Yes, I often prepare them the day before since they require several hours of setting time.
Can I omit the limoncello?
Yes, I can replace it with extra custard or a splash of lemon juice for a non-alcoholic version.
What if I don’t have silicone moulds?
I sometimes use a mini muffin tin lined with plastic wrap, but silicone moulds make unmoulding much easier.
Can I use homemade sponge cake?
Yes, homemade sponge works well as long as it’s light and easy to cut into rounds.
Why did my custard layer not set?
The gelatine may not have fully dissolved or may have been too hot when added. I let it cool to just warm before mixing.
How do I prevent the jelly layer from sinking into the custard?
I make sure the custard layer is fully set before pouring the jelly on top.
Can I add food colouring to enhance the yellow tone?
Yes, a tiny drop of yellow colouring can brighten the layers if desired.
Can I freeze these trifle cakes?
I don’t freeze them because jelly and cream don’t thaw well and lose their texture.
Can I make them larger instead of mini-sized?
Yes, I’ve assembled the layers in small glasses or ramekins for a scoopable trifle version.
How do I get clean edges when unmoulding?
I run a small sharp knife around the edge and gently press the silicone to release each cake cleanly.
Conclusion
I adore these mini limoncello trifle cakes for their bright flavour, elegant look, and make-ahead convenience. Each little cake brings together sponge, custard, limoncello, and lemon jelly in a delightful layered bite that feels perfect for parties and celebrations. They’re simple to prepare yet always impressive, and they never fail to bring a burst of sunshine to the table.
Mini limoncello trifle cakes featuring layers of soft sponge, silky limoncello custard, bright lemon jelly, and a swirl of whipped cream. Elegant, refreshing, and perfect for make-ahead entertaining.
Use a 4.5 cm cutter to cut 8 sponge rounds. Turn each round sideways and slice into 3 layers. Place 1 layer into each of twenty-four 40 ml silicone mini muffin moulds.
Bloom the gelatine by sprinkling it over the water and resting 2 minutes. Microwave 20 seconds and stir until dissolved. Cool until just warm.
In a mixing bowl, combine custard and limoncello. Whip 80 ml (1/3 cup) cream to firm peaks. Stir cooled gelatine into the custard mixture, then fold in whipped cream until smooth.
Pour custard mixture into the moulds, leaving about 5 mm at the top. Refrigerate 1 hour to set.
Dissolve jelly crystals in the boiling water, stirring until clear. Cool 15 minutes until just warm, then pour over set custard layers. Chill 4 hours or until fully set.
Whip remaining cream to firm peaks. Loosen edges with a knife and unmould trifle cakes onto a serving platter.
Pipe a swirl of whipped cream on top of each trifle cake and serve.
Notes
Ensure gelatine is fully dissolved and cooled before mixing into custard to avoid lumps.
Let the custard layer set completely before adding the jelly to prevent sinking.
Silicone moulds make unmoulding significantly easier.
A touch of yellow food colouring can enhance brightness if desired.
Top with meringue kisses for a lemon-meringue twist.
