Aperol Spritz Trifle

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When you’re craving a dessert that steals the spotlight, few things shine as bright as a trifle. Originating back in the 16th century England, trifles were born as a solution to repurpose stale cake pieces. Though humble in their beginnings, trifles have grown to be grand spectacles, with layers of cake, cream, custard, fruit, and sometimes gelatin, creating a decadent feast for both the eyes and the taste buds.

Our trifle takes a cue from the beloved summer cocktail, the Aperol Spritz. With its fizzy Prosecco, tangy Aperol, and zesty orange flavors, it’s like sipping on an adult version of an orange Creamsicle.

We adore the idea of individual servings for your summer gatherings, but if you’re aiming for grandeur, this recipe can craft one large trifle. Regardless of how you serve it up, this vibrant dessert epitomizes summer indulgence.

While the ingredient list may seem lengthy, fear not! We’ve got shortcuts up our sleeve. We jazz up boxed cake mix, instant pudding, and store-bought jam for a delightful treat that’s surprisingly easy to put together. Plus, you can make everything ahead of time.

Each layer of our Aperol Spritz trifle can be prepared in advance and stored in the fridge for up to 3 days. You can even assemble the dessert the day before serving—just cover the trifles with plastic wrap.

Aperol Spritz Trifle

Prep Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 12



  • Cooking spray
  • 1 box 15.25 oz. vanilla cake mix, plus ingredients listed on the box
  • 1/2 cup Prosecco
  • Zest of 1 orange


  • 1 box 3.4 oz. instant vanilla pudding mix, plus ingredients listed on the box
  • 3 tablespoons Aperol


  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract


  • 1 cup apricot preserves
  • 2 tablespoons Aperol


  • 6 oranges



  • – Preheat oven as per cake mix instructions. Grease a standard 12-cup muffin tin with cooking spray.
  • – In a bowl, mix cake mix, listed ingredients on the box (substituting 1/2 cup water with Prosecco), and orange zest. Divide batter among muffin cups.
  • – Bake until a tester comes out clean, about 20 to 23 minutes. Let cool, then slice each in half parallel to the surface.


  • – Prepare pudding as per package instructions. Once set, whisk in Aperol. Refrigerate until assembly.


  • – Beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until needed.


  • – Combine apricot preserves and Aperol in a bowl. Mix well.


  • – Cut 1 orange into half-moons for garnish. Peel and slice remaining oranges.
  • – In each glass, spoon 2 tablespoons pudding, arrange orange slices around the inside, place a cupcake half on top, cover with 2 tablespoons cream, add 2 tablespoons Aperol jam, another cupcake half, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved orange slice.
  • – Make Ahead: Components can be made 3 days ahead and stored separately in the fridge. Assembled trifles can be made 1 day ahead, covered, and refrigerated.

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