Swedish Midsummer Trifle
Description
A Swedish Midsummer Trifle made in a big glass bowl — a festive showstopper layered with Nordic charm and summer fruit. This Swede Dish version balances lightness, floral flavor, and just the right amount of sweetness for a celebratory fika or dessert table.
Ingredients
For the Sponge Layer
For the Whipped Skyr Cream
For the Berry Layer
For Garnish
Instructions
1. Prepare the Fruit
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If desired, lightly toss berries with sugar and lemon juice to draw out juices. Let sit for 15 minutes.
2. Make the Skyr Cream
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Whip cream to soft peaks, then fold in Skyr, powdered sugar, vanilla, and elderflower syrup. Chill until ready to layer.
3. Soak the Cake
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Gently brush or drizzle cake cubes with a mix of jam and elderflower syrup. Let soak briefly.
4. Assemble the Trifle (Layer by Layer)
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In a large clear glass bowl, layer in this order:
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A layer of jam-soaked cake cubes
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A generous spoonful of Skyr cream
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A layer of fresh berries
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Repeat until the bowl is full (about 3–4 layers total), finishing with cream on top.
5. Garnish Before Serving
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Top with crushed pistachios, lavender sugar, fresh berries, and edible blooms.
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Add mint or small scoops of elderflower granita right before serving for a frosty finish.
Equipment
Note
Swede Dish Tips
- Best chilled for 2+ hours or overnight to allow flavors to meld
- Use gluten-free cake for dietary adaptations
- Swap Skyr for whipped coconut cream for a dairy-free version
- Serve with sparkling water, herbal iced tea, or elderflower spritz
