Dairy Farmers of Canada

Summer Fruit Trifle

A perfect finale for a hot Summer's day.

  • Prep: 30 min
  • Refrigeration: 3 h
Yields 6 - 8 servings
summer fruit trifle


  • 1/4 cup (60 mL) orange marmalade
  • 1/4 cup (60 mL) orange juice
  • 12 to 16 ladyfingers cut in half
  • 2 cups (500 mL) raspberries or sliced strawberries
  • 2 cups (500 mL) blueberries
  • 2 peaches peeled and sliced
  • 1 can (425 g) custard*
  • 1/2 tsp (2 mL) vanilla extract
  • 2 cups (500 mL) 35 % cream
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) toasted slivered almonds
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In small saucepan, melt marmalade with juice over medium heat until dissolved. Let cool slightly.

Dip ladyfingers into orange mixture and arrange in two layers on the bottom of an 8-cup (2 L) trifle or glass bowl. Arrange remaining ladyfingers up the sides of the bowl; cut sides down.

Gently mix fruit together; arrange one-third of the fruit over the ladyfingers; set aside.

In medium bowl, stir together custard, vanilla extract and any remaining orange mixture; set aside.

In small bowl, beat 1/2 cup (125 mL) of the cream until soft peaks form; fold into custard. Spread half of the custard over the fruit and repeat with another layer of fruit and remaining custard.

Beat remaining cream with sugar until soft peaks form; spoon over custard. Top with remaining fruit and toasted almonds. Chill for 3 hrs or overnight.


*If you prefer, use 2 cups (500 mL) of your favourite custard recipe.

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Nutritional information

Per serving
Energy: 412 Calories
Protein: 6 g
Carbohydrate: 44 g
Fat: 25 g
Fibre: 3 g
Sodium: 78 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 127 mg
Folate: 18 %
Riboflavin: 21 %
Vitamin A: 31 %
Vitamin B12: 19 %