1. Begin by preparing your vanilla custard if making from scratch. Set it aside to cool completely—this is a good moment to reminisce about those slow afternoons in Mama Lu’s kitchen when patience was the secret ingredient.
2. In a small bowl, gently toss the cake cubes with the orange liqueur or fruit juice. This softens the cake just enough to soak up the flavors without turning mushy.
3. Wash and dry your berries carefully. If strawberries are large, slice them into bite-sized pieces.
4. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This cream will add a light, airy finish that balances the rich custard beautifully.
5. Now, it’s assembly time. In clear mini glasses or small bowls, start with a layer of soaked cake cubes, then spoon over a layer of custard.
6. Add a generous handful of berries on top of the custard layer, then repeat the layers once more, ending with a dollop of whipped cream.
7. Garnish each trifle with a few fresh berries and a sprig of mint for that festive touch.
8. Chill the mini trifles in the fridge for at least 2 hours before serving. This allows the flavors to meld together, much like the way stories weave through our family dinners.

Here’s a little Mama Lu wisdom I carry with me: don’t rush the resting time. Those hours in the fridge are when the magic happens, when each bite becomes a little celebration of patience and love.