in a Wine Glasses
pound cake (300 g), thawed
1/2 cup raspberry or strawberry
6 tablespoons fresh orange juice
1 cup sliced banana
1 cup sliced kiwi
1 cup canned peaches, chopped
1 cup sliced strawberries
2 cups (500 mL) homemade or prepared
1-1/2 cups (375 mL) whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
with fruit slices.
Makes 10 servings.
- Thinly slice pound cake (20
slices). Spread jam over one side of half of
the slices of pound cake. Line each wine glass with these slices, jam
in. Sprinkle with half the orange juice.
- In a large bowl mix fruit with
custard. Put mixture into each wine glass.
- Spread remaining cake with jam
and place on top of fruit custard mixture,
jam side in. Sprinkle with remaining juice.
- Whip cream until starts to
thicken. Add sugar and vanilla. Continue to
beat until peaks form when beaters are lifted. Spoon onto each mixture
in a glass, spreading to cover.
- Garnish with additional fruit
and refrigerate. Serve trifle after it sits
for about an hour.
- To prepare tropical trifle use:
diced mangoes, sliced banana, diced papaya,
diced oranges and garnish with toasted coconut.
- Sprinkle pound cake with rum
instead of orange juice.
- You can prepare trifle in a
trifle dish or any other glass bowl.
- Sliced angel food cake or lady
fingers could be substituted for pound cake.
- To prepare orange trifle use
only diced seedless oranges, orange liqueur
and orange marmalade.
- Garnish with sliced oranges.
|Did You Know?
|A trifle is a dessert
dish made from thick (or often solidified) custard, fruit, sponge cake,
fruit juice or, more recently, gelatin, and whipped cream. These
ingredients are usually arranged in layers with fruit and sponge on the
bottom, and custard and cream on top.
The earliest known use of the name trifle was for a thick cream
flavoured with sugar, ginger and rosewater, the recipe for which was
published in 1596 in a book called "The good huswife's Jewell". It
wasn't until sixty years later when milk was added and the custard was
poured over alcohol soaked bread.
Some trifles contain a small amount of alcohol such as port, or, most
commonly, sweet sherry or madeira wine. Non-alcoholic versions may use
sweet juices instead, as the liquid is necessary to moisten the cake
One popular trifle variant has the sponge soaked in jelly (liquid
gelatin dessert) when the trifle is made, which sets when refrigerated.
The egg and jelly bind together and produce a pleasant texture if made
in the correct proportions.
A trifle is often used for decoration as well as taste, incorporating
the bright, layered colours of the fruit, jelly, egg, and the contrast
of the creamy yellow cream.
Trifles are often served at Christmas time, sometimes as a lighter
alternative to the much denser Christmas pudding.
A recent variation is the chocolate trifle, usually made with chocolate
cake, chocolate pudding, whipped cream, and skor bars.