Thursday, January 27, 2011

Pattie's Desperation Trifle

When Jim mentioned, rather forlornly this morning, as he was walking out the door that he didn't get his usual trifle for his birthday this year (and I knew that due to unforeseen circumstances he didn't get one last year), I kicked into high gear and put this together while he was gone. I had to remove shelves in order to get it into the fridge!

Trifle is his favorite dessert, bar none, and he has a number of recipes for them, but I had no time to dig for recipes, just gathered things up like a squirrel preparing for winter and started assembling.  The bowl isn't even a trifle bowl.  It's a lidded glass candy dish that I bought in December at Crate & Barrel to use as part of the centerpiece on my Boxing Day table.  It worked out just perfectly! (Which pretty much goes to show you can make a trifle in any size.)

The process is shown below, the result was delicious!  Instead of vanilla pudding I made an orange custard that was just heaven (recipe below).  I'm going to keep it in mind for the summer as it would go extremely well on strawberry shortcake, or simply to top a bowl of fresh berries of any kind.  I can hardly wait until spring!
Slice Sara Lee pound cake into 3/4" slices.
Spread each slice with a thick coating of raspberry jam.
Fit pieces into the bottom of trifle dish as though you're putting a puzzle together, and drizzle generously, and I'm talking GENEROUSLY with cream sherry.  (You might just give it a taste, you know, to make sure it's still good.)
Top cake layer with fresh raspberries that have been thoroughly rinsed and inverted on paper towels to completely dry.
Pour a third of the custard over raspberries and spread to cover.
Repeat with another layer of cake, this time coating it with blueberry jam.  Again GENEROUSLY drizzle with sherry, and top with fresh blueberries and strawberries.  Is this a work of art, or what?  I seriously hated to cover it up with another layer of custard cream and cake, but I did.  The final layer of cake I coated with raspberry jam, once again, and placed it jam-side down on top of the berries -- more sherry --and then topped it all with whipped cream and strawberry garnish.
Look at those luscious layers.
I love this spoon that hangs from the side of the bowl (another Crate & Barrel purchase).
Needless to say, he was surprised, and very pleased.  Here's the recipe for the custard that I used, but Instant French Vanilla pudding would work just fine.

Orange Custard Cream
1 1/2 cups milk
1 tablespoon grated orange zest 
5 extra-large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract
1 teaspoon Triple Sec
1 tablespoon butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring to a low simmer. Remove from the heat.

Beat the yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes. Turn the mixer to low and slowly add cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. Turn the mixer to low and pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Watch very carefully as it tends to thicken very fast.  Once thickened, remove from heat and add the vanilla, Triple Sec, butter and cream.  Cover with plastic wrap and refrigerate until cold.

This is linked to
Miz Helen’s Country Cottage


Kathleen said...

Looks good, Pattie! Glad dh got his fave!

I got those mini lions head bowls for 50 cents! Bought a ton of them. Have them in red too!
The best bargain was the Apilco Lions head covered Tureen, marked 99 dollars at WSonoma Outlet. Big it for 13! Bought a bunch of them to give as gifts.
I'll leave the 99 dollar tag on, LOL. :)

The Quintessential Magpie said...

Pattie, this is a masterpiece. I haven't made a trifle in years, and seeing this, I am now thinking I should. It is GORGEOUS!


Sheila :-)

Ann said...

Pattie, this looks fantastic! I love a good trifle and this looks like a great one!

Tricia said...

Oh, my goodness, that sounds DIVINE -- and looks fantastic! Thank you for the step-by-step instructions with photos. I've never made a trifle, but acquired a trifle bowl recently, so need to give this a try! Thanks for stopping by my table at BNOTP this week!

Tess said...

Hi Pattie...fellow Downton Abbey lover!

Your trifle looks amazing. This was my mother's favorite too. I have individual trifle dishes and this would be great!

I can't wait for Sunday night even though it is the last episode of this series of DA. I am going to have to buy it, but I think I will wait for the next series. Did you used to watch "Upstairs, Downstairs"? They have made more of those too...they are coming in May.

So glad to have met you! Happy Birthday to your husband...unless he is in a sugar stupor at this point!!


Susan McClaskey said...

Your Trifle looks SO good! I love the idea of the orange custard. Thanks for visiting Buttermilk Cottage and if you're a chili fan, really give the Cherry Chili a try. It's really good and...dare I say it...healthy with the turky and cherries! Please come visit again soon!

Miz Helen said...

Hi Pattie,
What a beautiful Trifle and I can't wait to try it. Thank you so much for sharing it with us here at Full Plate Thursday. You have a great week end and please come back!

Jacqueline said...

I have made many a trifle in my life, but that orange custard would put any of them to shame! That sounds divine. You had wonderful fruit and the way you put those raspberries in, made my mouth water. Wish I had a serving right now. Great job Pattie.

Mary Bergfeld said...

Pattie, this is a fantastic trifle. I'll bet he tickled pink when he got home and saw your creation. I'm relatively new here and just wanted you to know how much I enjoy my visits to your blog. I love the food and recipes you feature here. I hope you have a great day. Blessings...Mary

Cathy said...

Oh my, what a luscious dessert! And it is beautiful in your pretty glass bowl. Like Mary, I'm new here and think your blog is wonderful. Great posts and pictures.

BumbleVee said...

Wow..... it is indeed a work of art. I bet it was reeeelly tasty too.

Fun post and great photos.... great step by step instructions ..

cocoa and coconut said...

I love custard, and the sound of orange custard cream has me excited! Your trifle is wonderful and layered. Great entry (I saw this on Sweets for a Saturday).

Lisa said...

That trifle is seriously a work of art and a labor of love. Thanks for linking this up to Sweets for a Saturday. I hope you'll be able to join in again.