Description
A delightful and elegant Aperol Spritz Trifle combining fluffy vanilla cupcakes soaked in Prosecco, creamy vanilla pudding, whipped cream, and vibrant orange slices with a splash of Aperol for a refreshing, citrusy twist on a classic dessert.
Ingredients
Scale
Cupcakes
- Cooking spray
- 1 (15.25-oz.) box vanilla cake mix, plus ingredients called for on box
- 1/2 cup Prosecco
- 1 orange, zested
Pudding
- 1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
- 3 tbsp Aperol
Cream
- 1 1/2 cups heavy cream
- 1 tbsp confectioners’ sugar
- 1 tsp pure vanilla extract
Aperol Jam
- 1 cup apricot preserves
- 2 tbsp Aperol
Orange Garnish
- 6 oranges
Instructions
- Cupcakes: Preheat oven to the temperature listed on the cake mix package. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, combine the cake mix and required ingredients called for on the box, substituting 1/2 cup water with Prosecco and adding the zest of 1 orange. Mix until well combined. Divide the batter evenly among the prepared muffin cups.
- Baking: Bake the cupcakes for 20 to 23 minutes or until a tester inserted in the center comes out clean. Allow cupcakes to cool completely. Once cooled, remove the cupcakes from the tins and slice each cupcake in half horizontally to create two layers.
- Pudding Preparation: Prepare the instant vanilla pudding according to the box instructions, stirring in 3 tablespoons of Aperol for flavor. Chill the pudding until set.
- Whipped Cream: In a chilled mixing bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form. Keep chilled until assembly.
- Aperol Jam: Combine the apricot preserves with 2 tablespoons of Aperol in a small saucepan over low heat. Stir until the preserves melt and the mixture becomes smooth and jam-like. Cool before using.
- Orange Preparation: Cut one orange in half lengthwise and thinly slice crosswise into half-moons for garnish. Using a paring knife, carefully peel and remove pith from the remaining five oranges. Cut each peeled orange in half lengthwise, then slice crosswise into half-moons.
- Assembly: Into each glass, spoon 2 tablespoons of the Aperol pudding. Arrange the orange slices along the inside of the glass, gently pressing to adhere. Place one halved cupcake layer on top of the pudding. Add 2 tablespoons of whipped cream over the cupcake, followed by 2 tablespoons of Aperol jam. Add another halved cupcake layer, then top with 2 tablespoons of pudding and finish with 2 tablespoons of whipped cream. Garnish with reserved orange half-moons with peel.
- Make Ahead: Each element of the trifle can be prepared up to 3 days in advance and stored separately in airtight containers in the refrigerator. Assemble the trifles up to 1 day ahead, cover with plastic wrap, and keep chilled until serving.
Notes
- For best flavor, use fresh Prosecco and quality vanilla pudding mix.
- Make sure to fully cool cupcakes before slicing to prevent crumbling.
- The Aperol jam adds a tangy sweetness and helps impart the signature cocktail flavor.
- You can substitute apricot preserves with peach or orange preserves for a different fruity note.
- Serve chilled for a refreshing dessert experience, perfect for summer gatherings or special occasions.
- Ensure to layer gently to maintain distinct visual layers in the glass.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Aperol Spritz Trifle, Aperol dessert, vanilla cupcake trifle, Prosecco dessert, orange dessert, layered dessert, party dessert, summer dessert
