Best 8 Watermelon Creme Trifle Recipes

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A watermelon creme trifle is a delicious and refreshing dessert that is perfect for any occasion. With its layers of juicy watermelon, creamy custard, and whipped cream, this trifle is sure to be a hit with everyone who tries it. The best part about this recipe is that it can be made ahead of time, making it a great option for busy families. So whether you're looking for a special dessert to serve at your next party or just want to enjoy a delicious treat, this watermelon creme trifle is sure to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-SCENTED MASCARPONE TRIFLE



Lemon-scented Mascarpone Trifle image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

Steps:

  • In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
  • In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
  • To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

WATERMELON-ROSE TRIFLE



Watermelon-Rose Trifle image

This trifle is inspired by one of Sydney's most exquisite cakes - layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend's wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it's O.K.: The cake still comes together beautifully.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 16

1 small seedless watermelon (about 3 1/2 pounds)
1 tablespoon rose water
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups/185 grams blanched whole or slivered almonds
1 1/4 cups/155 grams confectioners' sugar
5 egg whites
2/3 cup/135 grams granulated sugar
2 cups/475 milliliters heavy cream
1/4 cup/50 grams granulated sugar
1 tablespoon rose water
2 cups/300 grams fresh strawberries, thickly sliced
2 tablespoons granulated sugar
1 tablespoon rose water
1 tablespoon pistachios, sliced
1 tablespoon organic dried rose petals

Steps:

  • Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.
  • Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.
  • Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.
  • Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).
  • Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Very quick easy dessert!

Provided by Michellelauren

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 ½ cups sweetened condensed milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 angel food cake, cubed
3 pints fresh strawberries, hulled and sliced

Steps:

  • Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
  • Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g

WATERMELON CREME TRIFLE



Watermelon Creme Trifle image

This is a dessert I found on the internet and have made several times since then. The first time I made is was for our Fourth of July celebration in 2003 and the whole family just loved it! It's so delicious and refreshing on a hot summer day! The cooking time I've listed is actually the time required to chill the trifle.

Provided by Dreamgoddess

Categories     Dessert

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 ounces lemon yogurt (see note)
3/4 cup milk
3 1/2 ounces French vanilla instant pudding
8 ounces Cool Whip, thawed and divided
1 ready made frozen pound cake, thawed and cut in 1/2 " thick slices
5 cups cubed watermelon, remove the seeds

Steps:

  • Note: I couldn't find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
  • Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
  • Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
  • To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
  • Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
  • Repeat layers.
  • Top with the reserved cool whip.
  • Cover and chill for 2 hours before serving.

LIME CREAM TRIFLE



Lime Cream Trifle image

Provided by Marcela Valladolid

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 limes, juiced
1 lime, zested
1 (5.5-ounce) package Maria crackers, or 1 (4.8-ounce) package graham crackers
1 lime, for garnish, optional

Steps:

  • Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
  • Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
  • To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.

LADYFINGER TRIFLE



Ladyfinger Trifle image

During the busy holiday season, you'll want to stock your pantry with the ingredients for this fast and festive dessert. This trifle looks so impressive in a glass bowl-and it's easy to change up using different pie fillings. -Gloria Aegerter, Summerfield, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 5

11 ounces cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream, whipped
1 package (3 ounces) ladyfingers
1 can (21 ounces) dark cherry pie filling or filling of your choice

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

Nutrition Facts : Calories 385 calories, Fat 26g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 104mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 4g protein.

BOSTON CREME TRIFLE



Boston Creme Trifle image

Make and share this Boston Creme Trifle recipe from Food.com.

Provided by Charmie777

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 14

1 (20 ounce) package yellow cake mix with pudding
1 cup water
1/3 cup oil
3 eggs
1/2 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
2 eggs
2 tablespoons butter
1 teaspoon vanilla
2 cups whipping cream
1/2 cup powdered sugar
1/4 cup unsweetened cocoa

Steps:

  • Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.
  • Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.
  • Gradually stir in milk until smooth.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.
  • In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.
  • Gradually stir egg mixture into hot misture.
  • Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.
  • Stir in butter and vanilla.
  • Place plastic wrap directly on custard; refrigerate until cool.
  • In large bowl, combine remaining ingredients; beat until stiff peaks form.
  • To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.
  • Repeat, making 3 layers.
  • Garnish with chocolate curls if desired.

WATERMELON AND MANGO WITH LIME



Watermelon and Mango with Lime image

Categories     Dessert     No-Cook     Lime     Watermelon     Mango     Summer     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1 (4-lb) piece watermelon (preferably seedless), rind and any seeds discarded and fruit cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2 teaspoon sugar, or to taste

Steps:

  • Toss together all ingredients and chill, covered, stirring occasionally, 20 minutes.

Tips:

  • Choose ripe watermelon: For the best flavor, choose a watermelon that is heavy for its size, has a deep red color, and sounds hollow when you tap it.
  • Use a food processor or blender to purée the watermelon: This will make it smooth and easy to work with.
  • Chill the watermelon before using: This will help the trifle set up properly and make it more refreshing.
  • Use a variety of fruits and berries: This will add color and flavor to the trifle. Some good options include strawberries, blueberries, raspberries, and blackberries.
  • Layer the trifle in a clear glass bowl: This will allow you to see all of the beautiful layers.
  • Chill the trifle for at least 30 minutes before serving: This will give the flavors time to meld and the trifle time to set up.

Conclusion:

Watermelon creme trifle is a delicious and refreshing dessert that is perfect for summer parties and gatherings. It is easy to make and can be customized to your liking. With its layers of watermelon, fruit, and whipped cream, this trifle is sure to be a hit with everyone who tries it.

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