It’s official — doughnut trifles are the easiest and most delicious way to make a trifle. Layer doughnuts, whipped cream, fresh berries and lemon curd for a quick, crowd-pleasing dessert.
This year has become the unofficial Year of the Doughnut in my kitchen. After experimenting with doughnut ice cream sundaes, doughnut-flavored ice cream, and grilled doughnuts, I’m still finding new ways to use them. Doughnut trifles are my latest obsession: replacing cake cubes with doughnut pieces gives trifles an even softer, sweeter personality that’s hard to resist.
Most trifles use neutral cake to soak up moisture and bind the dessert layers together. Doughnuts do that job just as well while adding a yeasty, glazed flavor and pillowy texture that pound cake can’t match. Swapping doughnuts for cake instantly elevates a trifle and makes it feel more indulgent.
Doughnut trifles are also a great way to rescue day-old or stale doughnuts. If you find yourself with extra glazed doughnuts after grilling or snacking, chop them up and transform them into something special. Stale doughnuts actually work in your favor—their slightly dried texture soaks up the lemon cream beautifully.
To assemble, cut doughnuts into roughly ½–1 inch pieces. Whip most of the cream to firm peaks and fold in lemon curd to make a tangy lemon cream. Layer a thin smear of lemon cream in the bottom of individual trifle cups, add a layer of doughnut pieces, then pile on fresh berries. Repeat the doughnuts-berries-cream pattern until the cups are filled, finishing with a top layer of whipped cream so the doughnuts are completely covered. Refrigerate for several hours so the doughnuts soften and the flavors meld.
Just before serving, whip the remaining cream with powdered sugar and vanilla to medium peaks and add a generous dollop to each trifle. Arrange a ring of fresh berries around the cream and top with a doughnut hole if you like. While you can decorate before chilling, the trifles look and taste best when decorated right before serving.
Trifles are ideal make-ahead desserts: these can be prepared a day or more in advance and will only improve as they rest. That makes them perfect for dinner parties, potlucks, or brunch—yes, I’m claiming them as a brunch recipe thanks to the doughnuts. Enjoy!
🍓 More Fabulous Fruit Recipes
- Berry Shortcake in a Jar
- Grilled Pound Cake and Peaches
- Lemon Blackberry Trifle
- Strawberry Rhubarb Shortcake
- Strawberry Shortcake
- Mixed Berry Cobbler
- Chocolate-Dipped Frozen Bananas
Doughnut Strawberry Shortcakes
Doughnut Ice Cream Sundaes
Doughnut Trifles
Ingredients
- 6 large glazed doughnuts
- 2 cups heavy cream, divided use
- 6 oz lemon curd (about 2/3 cup), homemade or store-bought
- 24 oz fresh berries (I used raspberries and blackberries)
- 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, about ½–1 inch. Put 1¼ cups of the heavy cream in a mixing bowl and whip to firm peaks. Fold the lemon curd gently into the whipped cream until combined.
- Spoon a thin layer of lemon cream into the bottom of six individual trifle cups (8–10 oz each). Add a layer of doughnut pieces, then a layer of fresh berries. Spread another layer of lemon cream over the berries and repeat the doughnuts-berries-cream pattern once more, finishing with a layer of whipped cream so doughnuts are covered. Refrigerate at least 3–4 hours (overnight is best).
- Shortly before serving, whip the remaining ¾ cup heavy cream with the powdered sugar and vanilla to medium peaks. Top each trifle with a large dollop of cream, arrange a ring of berries, and finish with a doughnut hole if desired. Decorate just before serving for the best look and texture.
Recipe Notes
This recipe makes six individual trifles (about 8 oz each). If you don’t have individual dishes, you can use one medium trifle bowl or a glass serving bowl. Allow 3–4 hours chill time for best texture and flavor development.
Measuring Tips
These recipes are developed using weight measurements; a kitchen scale gives the best results for baking. Volume measurements are provided as well. Note that weight and volume are not always directly interchangeable—use the measure style you prefer.
Nutrition
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
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