Eid Mubarak

Ingredients

• 2 cups Mixed Fresh Fruit (diced; use apple, banana, grapes, kiwi, mango or any seasonal fruit)
• 2 cups Whole Milk (for a richer custard; can substitute with 2% milk)
• 2 tablespoons Custard Powder (vanilla flavored; ensure it is fresh)
• 3 tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Sponge Cake or Ladyfingers (cut into bite‑size pieces; store‑bought or homemade)
• 1 cup Heavy Cream (whip to soft peaks with a pinch of sugar)
• 2 tablespoons Chopped Nuts (optional; almonds or pistachios for garnish)
• 1 teaspoon Rose Water (optional, for subtle fragrance)

Instructions

1. Prepare the Fruit

   Wash all fruit thoroughly, peel if needed, and dice into bite‑size pieces.

   Time: PT10M

2. Make the Vanilla Custard

   In a saucepan combine milk, sugar, and custard powder. Whisk continuously over medium heat until the mixture thickens and just begins to boil.

   Time: PT5M

   Temperature: 90°C

3. Flavor and Cool the Custard

   Remove the saucepan from heat, stir in vanilla extract (and rose water if using). Transfer the custard to a shallow bowl and let it cool to room temperature.

   Time: PT10M

4. Whip the Cream

   In a clean mixing bowl, whip heavy cream with a pinch of sugar until soft peaks form.

   Time: PT5M

5. Assemble the Trifle

   In each serving glass, layer sponge cake pieces, a spoonful of custard, a handful of mixed fruit, and a dollop of whipped cream. Repeat layers until glasses are full, finishing with whipped cream and a sprinkle of chopped nuts.

   Time: PT10M

6. Chill Before Serving

   Refrigerate the assembled trifle for at least 30 minutes so the flavors meld and the custard sets.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

45g

Fat

8g

Fiber

3g

Ingredient Substitutions

• Instead of Mixed Fresh Fruit: Canned mixed fruit (drained), Frozen fruit (thawed)
• Instead of Whole Milk: Almond milk (will change texture), Soy milk
• Instead of Custard Powder: Cornstarch + vanilla extract, Egg yolk custard base
• Instead of Granulated Sugar: Honey (reduce amount), Maple syrup (reduce amount)
• Instead of Vanilla Extract: Almond extract (use half amount), Vanilla bean seeds
• Instead of Sponge Cake or Ladyfingers: Plain biscuits, Pound cake cubes
• Instead of Heavy Cream: Whipping cream, Coconut cream (non‑dairy)
• Instead of Chopped Nuts: Toasted seeds, Desiccated coconut
• Instead of Rose Water: Kewra water, Orange blossom water

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Measuring Cups and Spoons
• Spatula
• Knife
• Cutting Board
• Serving Glasses or Trifle Bowl
• Refrigerator

Critical Steps — Do Not Skip

• Thickening the custard without curdling.
• Cooling the custard completely before layering.
• Ensuring the whipped cream is soft‑peaked, not over‑whipped.

Chef Tips from the Video

• For extra fragrance, add a few drops of rose water to the custard.
• Toast the chopped nuts lightly for added crunch and aroma.
• Use a clear glass to showcase the beautiful layers.

Troubleshooting

Storage

Refrigerator: Store in covered containers for up to 2 days.

Freezer: Not recommended; texture of custard and fruit will change.

Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.

Make-Ahead Tips

• Prepare the custard a day ahead and keep it refrigerated; whip the cream fresh before assembly.
• Fruit can be diced a few hours ahead; store in a bowl with a splash of lemon juice to prevent browning.

Frequently Asked Questions