Cool, refreshing Mini Citrus and Cream Trifles offer a subtle, but welcome contrast to some of the heavier dessert treats normally served at a party.

Recipe by MyRecipes December 2013


Credit: Theresa Raffetto; Styling: Gerri Williams for James Reps

Recipe Summary

35 mins
5 mins
40 mins
Serves: 10


Ingredient Checklist


Instructions Checklist
  • In a small pan, combine sugar and 1/2 cup water and bring to a boil. Boil until sugar has completely dissolved, about 5 minutes. Stir in lemon juice. Transfer to a bowl and set over an ice bath to cool to room temperature.

  • Use a chef's knife to peel grapefruits and oranges. Holding fruit over a large bowl, cut in between membranes and release fruit slices into bowl, catching any juice in the bowl as you go. Pour lemon syrup over fruit and stir until combined.

  • Using an electric mixer on medium-high speed, whip heavy cream and confectioners' sugar until soft peaks form.

  • In a large bowl, use hands to break up ladyfingers into roughly 1-inch pieces. Set up 10 8-oz. glasses. Divide 1/2 of ladyfingers among glasses. Top with 1/2 of citrus salad and 1/2 of whipped cream. Repeat, adding another layer of ladyfingers, citrus salad and whipped cream. Garnish each glass with a thin orange slice, if desired, and serve.

Nutrition Facts

336 calories; fat 18g; saturated fat 11g; protein 3g; carbohydrates 55g; fiber 3g; cholesterol 75mg; sodium 24mg.