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Perhaps one of the greatest misnomers in the dessert world is “trifle.” When prepared traditionally, a trifle is anything but a trifle. But with today’s convenience foods, trifle can actually be prepared quite simply.
Trifle is basically a layered combination of cake, pudding and fruit. You could really come up with any trifle to suit your taste, using your favorites in all three categories. Of course, you would want to be sure the flavors would blend well together. I don’t think I would want a trifle made of lemon cake, butterscotch pudding and strawberries, for example.
The most common cakes for trifle are pound cake and angel food cake. The fruits can be fresh or frozen or even canned; plain or sugared or beyond, such as pie filling. You could even use prepared or instant pudding. The amounts of the three components can also be varied according to taste.
Generally trifle is prepared in a clear bowl, so the layers can show through to create an attractive presentation. It should be assembled a few hours before serving so the flavors can blend, but not too far ahead, as you want each component to retain its individuality.
For your next dinner party, use your imagination and wow your guests (or just your family) with a dessert that looks like it took hours, but can really be whipped up in no time.
White Chocolate Trifle
½ cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 cups heavy whipping cream
2 cups milk
3 eggs, lightly beaten
¾ cup vanilla or white chips
1 tsp. orange extract
Angel food cake, cut in cubes
Strawberries, fresh or frozen
1 cup whipping cream
1 – 2 Tbsp. sugar
If using fresh strawberries, trim and sliced. If using frozen berries, thaw. Set aside.
Prepare white chocolate pudding: In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add 2 cups cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. Remove from the heat.
Stir 1½ cups hot mixture into eggs; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract. Cool completely.
In clear serving bowl, layer one-third cooled pudding, half of the cake and half of the berries; repeat, ending with final third of the pudding.
Whip 1 cup cream with 1 to 2 tablespoons sugar until soft peaks form. Spread over pudding. Garnish with a strawberry, if desired. Chill until serving time.
To submit a recipe for this feature, send an e-mail to townguide@springfordonline.com. Please include a brief explanation of what makes your dish special.
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