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Ambrosia Meringue Trifles Recipe

Ambrosia Meringue Trifles
Greg DuPree
Active
10 Minutes
Total
10 Minutes

Yield

Serves 4 (serving size: 1 trifle)

Who says homemade dessert has to be a weekend treat? Our Ambrosia Meringue Trifles are a satisfying and sweet confection, quick enough for the busiest of weeknights. In just 10 minutes, you can have a delicious, crave-worthy trifle on the table that will appeal to even the most unrelenting sweet tooth at the table. To keep this recipe quick and easy, we use refrigerated orange segments and refrigerated grapefruit segments. A drizzle of honey adds just a little more sweetness. Store-bought meringue cookies are crumbled over the citrus segments. The cookies add a nice crunchy texture to the trifle. The recipe calls for homemade whipped cream—use an electric mixer to beat a cup of heavy cream, two tablespoons of powdered sugar, and a teaspoon of vanilla extract until stiff peaks form—but you can substitute the store-bought variety if you prefer. Dust the top of the whipped cream with toasted unsweetened coconut, then repeat layers once. We think these trifles look divine when served in clear glass dishes, but use whatever ramekins you have in the cabinet. The appeal of this recipe is how effortlessly it can be pulled together, so don’t feel like you need to get too caught up in the presentation. Keep the ingredients for this quick and easy 10-minute dessert on hand and whip up a delicious and perfectly sweet treat any night of the week.

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup refrigerated orange segments, drained
  • 1 cup refrigerated grapefruit segments, drained
  • 1 1/2 teaspoons honey
  • 1 store-bought vanilla meringue cookie
  • 1 1/2 tablespoons toasted unsweetened flaked coconut

How to Make

  1. Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
  2. Combine orange segments, and grapefruit segments; divide citrus mixture evenly among 4 (10-oz.) glasses.
  3. Drizzle each with honey. Crumble vanilla meringue cookie over fruit in each glass; top evenly with half of whipped cream. Sprinkle each with toasted unsweetened flaked coconut. Repeat layers once.