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Aperol Spritz Trifle
CreamRight
A vibrant, boozy trifle inspired by the classic Aperol Spritz cocktail. Layers of Prosecco infused vanilla cake, Aperol-spiked pudding, citrusy jam, fresh oranges, and airy whipped cream come together for a show-stopping summer dessert.
Home Cook
30+ Mins
Serves 12
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Ingredients
1 can
Cooking spray
6
Oranges (zest of 1)
1 box (15.25 oz)
Vanilla cake mix
1 box (3.4 oz)
Instant vanilla pudding mix
5 tbsp
Aperol
1½ cups
Heavy cream
1 tbsp
Confectioners' sugar
1 tsp
Pure vanilla extract
1 cup
Apricot preserves
1 can
Cooking spray
6
Oranges (zest of 1)
1 box (432 g)
Vanilla cake mix
1 box (96 g)
Instant vanilla pudding mix
75 ml
Aperol
360 ml
Heavy cream
8 g
Confectioners' sugar
5 ml
Pure vanilla extract
320 g
Apricot preserves
Instructions
1
Preheat oven to the temperature specified on cake mix box.
2
Grease a standard 12-cup muffin tin with cooking spray.
3
In a medium bowl, combine cake mix ingredients, substituting ½ cup of water with Prosecco, and add orange zest.
4
Divide batter among prepared muffin cups.
5
Bake according to package instructions, until a tester inserted into the center comes out clean (approximately 20–23 minutes).
6
Let cupcakes cool completely. Remove from the tin and slice each horizontally into two layers.
7
In a medium bowl, prepare pudding according to package instructions.
8
Once set, whisk in 3 tbsp of Aperol until fully incorporated. Refrigerate until ready to assemble.
9
In a mixing bowl, combine heavy cream, confectioner’s sugar, and vanilla extract. Stir gently to mix and pour the mixture into your CreamRight dispenser.
10
Charge with one Ultra-Purewhip N₂O charger, shake vigorously, and refrigerate until ready to use.
11
In a small bowl, stir together apricot preserves and remaining 2 tbsp of Aperol until well combined.
12
Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons for garnish; set aside.
13
Using a paring knife, remove peels and pith from the remaining 5 oranges. Cut in half lengthwise, then slice crosswise into half-moons.
14
In individual serving glasses or a large trifle dish, layer as follows: bottom layer of halved cupcake slices, then a spoonful of Aperol pudding, a layer of sliced oranges, a drizzle of Aperol jam, and a generous swirl of whipped cream.
15
Repeat layers as desired, finishing with whipped cream.
16
Garnish with reserved orange slices and serve or refrigerate.
