MY APEROL SPRITZ TRIFLE IS YOUR FAVORITE SUMMER COCKTAIL TURNED INTO A SPOONABLE DESSERT

There are few desserts as simple and showstopping as a trifle. This one draws inspiration from everybody’s favorite summer cocktail: the Aperol Spritz. This popular beverage fuses effervescent Prosecco, a bittersweet and bright Italian aperitivo, and fresh orange. We include all three of those ingredients in this layered dessert. It’s like an adult version of an orange Creamsicle!

Serving options:

We love the idea of having individual trifles to serve at your next summer party. But if you’re looking to make a bigger statement, this recipe can also make one large trifle. But no matter how you serve it, this colorful dessert is the quintessential summer treat.

Make-ahead & storage:

Each layer of this Aperol Spritz trifle can be premade and stored in the fridge in airtight containers for up to 3 days. You can also assemble the dessert the day before you want to serve—just make sure to cover them in plastic wrap.

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Yields: 12

Prep Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients

Cake

• Cooking spray
• 1 (15.25-oz.) box vanilla cake, plus ingredients called for on box
• 1/2 c. Prosecco
• 1 orange, zested

Pudding

• 1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
• 3 tbsp. Aperol

Whipped Cream

• 1 1/2 c. heavy cream
• 1 tbsp. confectioners' sugar
• 1 tsp. pure vanilla extract

Aperol Jam

• 1 c. apricot preserves
• 2 tbsp. Aperol

Assembly

• 6 oranges

Directions

Cupcakes

1. Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray.
2. In a medium bowl, combine cake mix, ingredients called for on box, replacing 1/2 cup water with Prosecco, and orange zest until well combined. Divide batter among prepared muffin cups.
3. Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes. Let cool. Remove cakes from cups and transfer to a cutting board. Slice each in half parallel to work surface.

Pudding

In a medium bowl, prepare pudding according to package instructions. Once set, whisk in Aperol. Refrigerate until ready to assemble.

Cream

In a medium bowl, using a handheld mixer on medium-high speed (or using a whisk), beat cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until ready to assemble.

Aperol Jam

In a small bowl, stir apricot preserves and Aperol until combined.

Assembly

1. Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.
2. Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons.
3. Into a glass, spoon 2 tablespoons pudding. Arrange orange slices around inside of glass, lightly pressing to adhere. Gently place a halved cupcake on top, then cover with 2 tablespoons cream. Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses.
4. Make Ahead: Each component can be made 3 days ahead. Store separately in airtight containers and refrigerate. Assembled trifles can be made 1 day ahead. Cover with plastic wrap and refrigerate.

2026-07-17T18:32:13Z