No-Bake Sangria Fruit Trifle Recipe (video)
Sangria, fruit, and the fluffiest berry filling – this no-bake summer sangria fruit trifle is bound to become a summer favorite! It’s the perfect no-bake dessert, made using ladyfinger cookies soaked in sangria layered with a whipped cream filling and all the best summer fruit!
This incredible easy and insanely delicious sangria trifle is inspired by one of the most popular recipes on my blog – my ‘Summer Sangria Cake’! This fruit dessert recipe has all the same flavors, minus the baking! Use sweet grape juice in place of sangria for a non-alcoholic version!
Watch My Sangria Fruit Trifle Video Tutorial!
Watch my YouTube sangria fruit trifle video tutorial for my step-by-step instructions and extra tips! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for No-Bake Trifle
Here are the main ingredients you’ll need to make this delicious no-bake sangria fruit trifle! Find the full list of ingredients in the printable recipe card below.
- Ladyfinger Cookies – look for hard and crispy cookies. These will soak up the sangria nicely and still hold their shape.
- Fruit – you can use any combination of your favorite fruit and berries! I used fresh pineapple, nectarines, cherries, strawberries, and blueberries.
- Cream Cheese – you can also use mascarpone cheese. If using mascarpone, do not warm it at room temp. Just use it in the recipe straight from the fridge.
- Heavy Cream – make sure the cream is very well chilled for the best results.
- Sangria – this sweet and fruity wine is a great option for desserts. You can also replace the wine with a fruity grape juice cocktail.
What Fruit to Use for a Trifle
I love to enjoy this no-bake summery sangria trifle with a mix of all the best fruits and berries that summer has to offer! For my video recipe, I did a mix of cherries, blueberries, strawberry, nectarines and pineapple. Here are some more options to try: blackberries, mangos, raspberries, kiwis, peaches, dragon fruit, kumquats.
Supplies & Tools for the Recipe
Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I recommend! See Disclosure Statement.
- Get this gorgeous trifle bowl, perfect for fruit trifles!
- Use these disposable parfait cups for individual desserts for parties and special occasions!
- I love to use this strawberry emulsion for frostings – adds tons of flavor!
Making the Creamy Trifle Filling
For the filling, I make the most delicious cream with cream cheese, sweetened condensed milk (in place of pastry cream), heavy cream, and just a touch of strawberry preserves.
- Place the cream cheese and sweetened condensed milk into a mixer bowl and whisk for a few minutes until the mixture is smooth and clump free.
- Add the chilled heavy cream and whisk again, first on low speed, then on high speed for about 30 seconds until medium peaks form.
- Add the strawberry extract, strawberry preserves and a bit of food coloring, if desired. Whisk again for 10 to 15 seconds, just until combined. Do not over mix the filling – it will separate if overmixed!!
This filling can be made with other fruit flavors such as raspberry, blueberry and blackberry. Even mango would work well! To make a different flavor cream, simply replace the strawberry preserves with the fruit or berry preserves of your choice and add 1 tsp of extract of the same flavor – e.g. raspberry preserves with raspberry extract.
How to Make a Sangria Fruit Trifle
Fruit trifles are one of the easiest desserts to make and they’re very impressive! They are made with three essentials: cake, fruit and filling.
- Wash and prep the fruit and cut any large fruit into bite size pieces. Pour the sangria into large bowl or shallow dish, for easier dipping.
- Soak the ladyfinger cookies briefly in the sangria, then arrange in a single layer on the bottom of a large trifle bowl.
- Follow with a generous amount of the creamy filling, then top a few handfuls of fruit. Repeat the process until the trifle bowl is full, finishing with a heap of fruit on top.
- For best results, refrigerate the fruit trifle overnight. Keep refrigerated until ready to serve.
More Recipes to Try!
Enjoyed this sangria trifle recipe? Check out some of my other recipes you’re sure to love!
- Summer Sangria Cake – one of the most popular on my website! So delicious!
- Cranberry Orange Trifle – super easy no-bake trifle for the holidays! With orange whipped cream, cranberry sauce, and ladyfinger cookies.
- Lemon Blueberry Trifle – zesty and fruity trifle with lemon cake, lemon cheesecake filling, lemon curd and loads of blueberries!
- Lemon Raspberry Trifle – easy, no-bake trifle with lemon cheesecake filling, lady finger cookies, and loads of sweet raspberries!
- Strawberry Kiwi Trifle Cake – unique dome-shaped trifle cake with berries and custard filling!
- Easy Strawberry Trifle – quick and easy berry trifle with pudding.
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
Share it on Pinterest!
No-Bake Sangria Fruit Trifle Recipe (video)
Ingredients
- 30 ladyfinger cookies, hard, crispy type
- 6 to 8 cups fresh fruit and berries
For Filling:
- 8 oz cream cheese, softened at room temp
- 14 oz can sweetened condensed milk
- 2 cups heavy cream, chilled
- 1 tsp strawberry extract or emulsion, optional
- 1/3 cup strawberry preserves
- 2 cups sangria or grape juice
Instructions
- Wash and prep the fruit and cut any large fruit into bite size pieces.
- For the filling, place the cream cheese and sweetened condensed milk into a mixer bowl and whisk for a few minutes until the mixture is smooth and clump free.
- Add the chilled heavy cream and whisk again, first on low speed, then on high speed for about 30 seconds until medium peaks form.
- Add the strawberry extract (optional), strawberry preserves and a bit of food coloring, if desired. Whisk again for 10 to 15 seconds, just until combined. Do not over mix the filling – it will separate if overmixed!!
- To assemble the fruit trifle: Pour the sangria into large bowl or shallow dish, for easier dipping. Soak a few ladyfinger cookies at a time briefly in the sangria, then arrange cookies in a single layer on the bottom of a large trifle bowl.
- Top the cookies with a generous amount of creamy filling, then add a few handfuls of fruit on top. Repeat the process – layering the cookies, cream, and fruit – until the trifle bowl is full, finishing with a heap of fruit on top.
- For best results, refrigerate the fruit trifle overnight. Keep refrigerated until ready to serve.
Looks so delicious! Can’t wait to try it 🙂
And so easy to make!! 🙂 Enjoy!
It’s absolutely scrumptious and our favourite, I make it once a week and everybody ask me for the recipe
Hi Carmen, I’m so glad you’re enjoying this recipe!! Thank you for leaving a review! 🙂
Would you use white or red sangria to soak the lady fingers in?
Hi Tina! Both would work well. I use red sangria for my trifle. Enjoy!