Just a Trifle – but oh, how delicious!
Simple ingredients combine to make a magically delicious dessert: everybody loves trifle!
Here are three trifle combinations to tempt your tastebuds:
Strawberry Vanilla: Vanilla Bundt cake, R.E. Kimball strawberry or seedless strawberry preserves, strawberries macerated in vanilla-infused balsamic vinegar, vanilla whipped cream, sliced strawberry garnish.
Pumpkin Spice: Cinnamon Spice Bundt cake, R.E. Kimball pumpkin butter, vanilla whipped cream, pumpkin pie spice
Chocolate Raspberry: Chocolate Bundt cake, R.E. Kimball red raspberry jam, raspberries macerated in dark chocolate-infused balsamic vinegar, vanilla whipped cream, fresh raspberry garnish
And here are some tips -
- Start with your cake: Prepare an 8 or 9” cake pan by spraying with Baker's Joy (excellent for helping the baked cake slip right out of the pan). Using about 5 cups of batter, bake your cake until a toothpick or tester inserted in the middle of the cake comes out clean. Cool, in the pan, on a rack. Remove the cooled cake from its baking pan, and slice into one or two thick layers.
- I used ½ box of Bundt cake mix (they're conveniently packaged that way, two bags in each box) to make one dense and delicious standard round cake, which I sliced into two layers. (Timesaver tip: no one will judge if you use a cake from the bakery or store freezer, I promise! But homemade, from scratch or a mix, is always extra special.)
- Add jam or fruit butter: Generously slather each cooled cake layer with your selected jam or fruit butter. Don't worry too much about crumbs. Cut each layer into cubes of jam-topped cake.
- Macerate your fruit: Pour a tablespoon or so of your selected balsamic vinegar over your fruit (cut or sliced into pieces as appropriate). Let the fruit and vinegar sit, stirring occasionally. It's fine to use frozen fruit
- Whip your cream: Whip heavy whipping cream, using a cold bowl and cold beaters. As soft peaks form, add a tablespoon or two of sugar and/or maple syrup, vanilla, or even balsamic vinegar, to taste. (Cool Whip fans, go right ahead and substitute, adding maple syrup, vanilla, or balsamic vinegar for extra flavor.)
- Decide whether you'll be serving individual cups (parfait-style) or one big trifle in a large serving bowl or traditional straight-sided trifle bowl. Clear glass cups or bowls show off the pretty layers of your fabulous dessert. Remember to take into account what will fit comfortably into your refrigerator, size-wise, once all is layered and the dessert is resting before being served.
Now, time to layer! Here's the order, from the bottom-up:
- Jam-topped cake cubes
- Macerated fruit (if using)
- Flavored whipped cream
Repeat layers until all ingredients are used up, or you run out of room in your serving cups or bowl. My standard-size trifle bowl worked nicely with one 9” cake, plus all the other goodies layered on.
- Rest: Let your beautiful dessert rest, covered, in the refrigerator for several hours to let the flavors begin to blend. The cake will become spongier, the longer it waits. Or, if you can't wait, go ahead and enjoy it immediately!
- Garnish: Top your trifle at serving time, if desired. Try fresh fruit, chocolate curls, crushed cookies or candies, minced candied ginger, or a dusting of pumpkin spice or cocoa.
Serve with pride, and enjoy! What new taste combinations will you create?
