It’s official — doughnut trifles are the most delightful way to build a trifle. Layer doughnuts, whipped cream, fresh berries and lemon curd for a quick, easy, and irresistible treat.
Without planning it, 2016 somehow became the Year of the Doughnut on this site. Recently I experimented with doughnut ice cream sundaes, doughnut funfetti ice cream, and grilled doughnuts. But after stuffing them, churning them into ice cream, and caramelizing them on the grill, I’m not finished—doughnuts keep inspiring new ideas. My current mission is simple: put doughnuts into every dessert possible. If you love doughnuts, this one’s for you.
Next on the list: doughnut trifles. Typically, trifles use cubes of cake, but doughnut cubes are even better. Replacing cake with doughnuts instantly elevates the dessert—adding a soft, pillowy texture with a sweet, yeasty glaze that pound cake can’t match.
In a classic trifle the cake mainly soaks up moisture and holds the layers together. Doughnuts do that too, but they bring extra flavor and a tender texture that pairs wonderfully with bright, tangy elements. When combined with lemon curd, whipped cream, and juicy berries, doughnuts make each spoonful more interesting and more delicious.
If you’re not convinced yet, consider a practical advantage: doughnut trifles are an excellent way to revive doughnuts that are stale, boring, or past their prime. For example, you might buy a box of glazed doughnuts for a grill experiment. After grilling a few and snacking on the rest, you may be left with several plain glazed doughnuts. Instead of letting them go to waste, dice them up and layer them into trifles—the refrigeration softens them and intensifies the flavor.
Here’s a simple approach: chop the doughnuts into roughly 1/2 to 1-inch pieces. Whip part of the heavy cream to soft peaks, then fold in lemon curd to make a light, tangy lemon cream. Layer a thin smear of that lemon cream in individual trifle cups, add a layer of doughnut pieces, then a generous layer of fresh berries. Repeat the pattern until the cups are filled, finishing with a top layer of whipped cream so the doughnut pieces aren’t exposed to air. Chill the trifles so the doughnuts soften and the flavors mingle.
Before serving, whip the remaining cream with powdered sugar and a touch of vanilla to medium peaks. Spoon a generous dollop over each trifle and arrange a ring of berries around the cream. For a playful finishing touch, top each serving with a doughnut hole. Decorating just before serving keeps the presentation bright and the berries fresh.
Trifles are perfect make-ahead desserts. Prepare them a day or even several days in advance—the flavors improve as they rest. Because these include doughnuts, they’re ideal for brunch as well as dessert. Make them for a dinner party or a weekend gathering and enjoy how easily they come together and how impressive they taste.
More Fruit-Focused Ideas
- Berry shortcake in jars with glazed doughnuts
- Grilled pound cake and peaches
- Lemon and blackberry trifle
- Strawberry rhubarb shortcake
- Classic strawberry shortcake with doughnut bases
- Mixed berry cobbler
- Chocolate-dipped frozen bananas for a fruity treat
Doughnut Trifles
Ingredients
- 6 large glazed doughnuts
- 2 cups heavy cream, divided
- 6 oz lemon curd (about 2/3 cup), homemade or store-bought
- 24 oz fresh berries (a mix of raspberries and blackberries works well)
- 1 oz powdered sugar (about 1/4 cup)
- 1/2 tsp vanilla extract
- 6 doughnut holes, for decoration (optional)
Instructions
- Cut the doughnuts into small pieces, between 1/2 and 1 inch.
- Place 1 1/4 cups of heavy cream in a mixing bowl and whip until firm peaks form. Fold the lemon curd gently into the whipped cream until combined to create a lemon cream.
- Spread a thin layer of lemon cream on the bottom of six individual trifle cups (8–10 oz each). Add a layer of doughnut pieces, then a layer of fresh berries. Spoon more lemon cream over the berries and smooth it into an even layer. Repeat the doughnut-berry-cream layers once more or adjust layers to fit your cup size. Finish with a layer of whipped cream so the doughnuts are completely covered. Refrigerate for at least 3–4 hours, preferably overnight.
- Shortly before serving, whip the remaining 3/4 cup heavy cream with the powdered sugar and vanilla to medium peaks. Top each trifle with a generous dollop of cream and arrange berries around it. Add a doughnut hole on top if desired. Decorating right before serving gives the best presentation and texture.
Recipe Notes
This recipe makes six individual trifles (about 8 oz each). If you don’t have individual dishes, you can layer everything in one medium trifle bowl. There is a chill time of about 3–4 hours before serving for best texture and flavor.
Nutrition
Calories: 645 kcal | Carbohydrates: 37 g | Protein: 2 g | Fat: 32 g | Saturated Fat: 20 g | Cholesterol: 108 mg | Sodium: 116 mg | Potassium: 120 mg | Fiber: 3 g | Sugar: 31 g | Vitamin A: 1220 IU | Vitamin C: 3.3 mg | Calcium: 61 mg | Iron: 0.2 mg
