I haven't the faintest idea why this lovely dessert is called 'Trifle' because it surely is not. It is a wonderful dessert that everybody enjoys and it is healthy too - it includes most of the food groups, doesn't it?! Trifle makes a dreamy dessert for a lunch, tea, Valentines' Day party or any event. It is very festive with its colorful layers to be served during the holidays, particularly Christmas. I have made it for tea and birthday parties and everyone adored it - well actually devoured it ;D!
Although not trifling, making a trifle is not difficult; just need to plan ahead and have all the components ready. The cake does not need to be freshly baked. Prepare the cake a day or two in advance. Then, when you are ready to assemble the trifle, prep the fruit, make the pudding, and whip the cream. Allow ample chilling time; one cannot hurry or hasten the magical metamorphosis of diverse ingredients like a day old cake, a bit of fruit and cream into the magical, melt in your mouth, heavenly tasting trifle. Chilling overnight assures plenty of time for the cake to absorb the lovely fruit juices, develop and meld the flavors, and become utterly delectable. This recipe is an absolute triumph and everyone who enjoyed it will attest to it!
The four components needed to make the trifle are: cake, custard, fruit, and whipped cream. Fresh fruit, mint leaves, and sliced nuts such as almonds, etc may be used for garnish.
12 - 16 Servings
Lime Scented Sponge Cake: Make one recipe.
Vanilla Custard: Make one recipe.
Fruit: You may use any fresh or frozen fruit according to your taste. I used a mixture of frozen raspberries, blueberries, blackberries and strawberries as wintertime does not really offer much in the way of good quality fresh fruits.
* 6 cups fresh or frozen fruit
* 1/2 cup freshly squeezed orange juice
* 1 tsp orange zest
* 1/2 Vanilla Bean
* 2 Tbsp Sugar
If using frozen fruit thaw slightly. Cut strawberries or other large fruit into bite-size pieces. Split the vanilla bean open with a sharp knife and scrape the pulp into the the fruit bowl. Combine the fruit with the juice, zest, and sugar. Let marinate until the whipped cream is ready.
* 16 fluid oz. heavy cream
* 1 tsp vanilla
* 1 Tbsp sugar
Whip the well-chilled cream with the vanilla and sugar (using an electric beater makes this task much quicker) until moderately stiff peaks form. Be careful not to over-beat the cream - you will end up with butter! But butter-making is for another day :D.
Assembly: A stemmed, straight-sided glass trifle bowl is the best container to show off the colorful layers of the trifle. If you don't own one, use any glass bowl - the visual effect adds to the pleasure.
1. Cut the cake into slices or cubes; place half on the bottom of the trifle bowl.
2. Spread half of the fruit mixture including the juices over the cake.
3. Spread with half of the custard over the fruit.
4. Spoon half the whipped cream on top.
5. Repeat layering, ending with whipped cream on the top.
6. Tightly cover with plastic wrap.
7. Chill several hours or overnight in the fridge.
8. Serve cold garnished with mint sprigs, sliced nuts, and fresh berries or other fruit. Enjoy!!