A trifle is one of the most festive desserts there is, and perfect for the holidays.
Traditionally trifle is an English dessert featuring jam-spread spongecake drenched in sherry or brandy, cloaked in a vanilla custard sauce, covered with raspberries, topped with whipped cream and garnished with a sprinkling of almonds.
It is most often made in a trifle bowl which is usually a 2-to 3-quart glass cylindrical bowl with a pedestal base. When layering the various components be certain that each layer touches the bowl so that the contrasting layers can be seen.
It makes a most beautiful presentation…and can be an edible centerpiece for your dessert buffet.
As you can imagine there are endless variations of trifles based on individual tastes. You can vary the flavor of the custard, the liqueur, use pound cake or ladyfingers instead of the sponge cake, and choose whatever fruit you prefer.
I adapted a recipe from Ina Garten to serve at my recent party.
I used fresh raspberries only instead of a combination of strawberries and raspberries called for in her recipe. I used Chambord (a raspberry liqueur) instead of the Framboise (also a raspberry liqueur).
Trifle is a dessert that not only can be, but must be made ahead, and all you’ll have to do is whip it out of the fridge before serving time to allow it to get to room temperature.
After several days any leftovers may not look as pretty, but certainly will taste just as delicious! Put this on your holiday dessert list…I promise your guests will be in awe!
Raspberry Trifle (adapted from Red Berry Trifle, Ina Garten)
(10-12 servings, maybe more)
Ingredients
1 Plain Pound Cake, recipe follows
1 cup good raspberry jam
Chambord liqueur
24 ounces fresh raspberries (2 pints or 4 half-pints)
Cognac Cream, recipe follows
2 cups heavy cream
2 tablespoons sugar
2 tablespoons vanilla extract
Directions
Cut the pound cake into 9 (¾-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 and ½-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Chambord.
Top with a layer of raspberries and Cognac Cream. Repeat the layers of cake sprinkled with Chambord, raspberries, and Cognac Cream, ending with a third layer of cake jam side down and raspberries.
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. Chill until ready to serve. The trifle can sit for a while at room temperature.
Plain Pound Cake: (Recipe from Ina Garten)
(makes 2 loaves-use one for the trifle, and freeze the other for another time)
½ pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Grease and flour 2 (8 and ½ by 4and1/2 by 1 and ½-inch) loaf pans. Line the bottoms with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
Cognac Cream:
3 cups milk
10 extra-large egg yolks, at room temperature
1 cup sugar
4 tablespoons sifted cornstarch
1 teaspoon pure vanilla extract
1 teaspoon Cognac
2 tablespoons unsalted butter
2 tablespoons heavy cream
Heat the milk in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes.
With the mixer on low speed, sprinkle on the cornstarch.
Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixture on low speed, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan.
Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream.
Place plastic wrap over the custard and refrigerate until cold.