My definition: the most versatile, simple, elegant, attractive, inexpensive and delicious holiday dessert I know.
The English are usually credited for this wonderful dessert and it was originally made with a small amount of leftover cake—which had little value after it was stale. In order to make it palatable, they soaked the cake with sherry or rum and layered it with whatever fruit preserves were on hand, custard and whipped cream. Then they studded it with slivered almonds and served it up in a pretty glass dish which showed off the layers of cake, custard and fruit.
Today, I make trifle frequently for our guests at the inn for the same reasons stated above: it uses up cake and fruit and looks and tastes great. But at holiday time its value soars. This dessert is not only a showstopper, but it is incredibly easy to put together and can incorporate all manner of ingredients. If you have a footed bowl especially made for trifle—great; but any pretty glass bowl will suffice as long as it is clear and shows off the lovely layers of your dessert. After you assemble your trifle you can wrap it in plastic wrap and set it in your freezer until you are ready to thaw and serve it and it will look and taste like it was just made.
At our inn we make individual trifles in bowls which are miniatures of the larger special trifle bowl. I can vary this dessert according to whatever I have around. This chocolate cherry version is especially popular—mimicking the chocolate-covered cherry candy most people love—and looks especially festive at Christmas.
Individual Chocolate-Covered Cherry Trifles
For each trifle:
1-2” square red velvet cake (or other chocolate cake), cut in half horizontally
2 Tbsp. cherry sauce (recipe follows)
2 Tbsp. vanilla custard sauce (recipe follows)
2 Tbsp hot fudge sauce (recipe follows)
3 Tbsp. sweetened whipped cream
Put ½ slice cake in trifle dish. Cover with 1 Tbsp. hot fudge sauce, 1 Tbsp. cherry sauce, 1 Tbsp. custard sauce, and 1Tbsp whipped cream. Place second half of cake over and repeat layers ending with 2 Tbsp. whipped cream. Top dessert with maraschino cherry if you wish.
Cherry Sauce
1 can sour pie cherries (or 1 pkg frozen)
1/3 cup sugar
1Tbsp cornstarch
2 Tbsp cold water
Few drops red food coloring
Few drops almond extract
Pour contents of can into saucepan (if using frozen cherries, add ¾ cup water to cherries in saucepan). Add sugar and heat to boiling. Combine cornstarch and cold water in a small bowl and add to simmering sauce, whisking as you add. Turn heat up and let bubble until mixture thickens and clears. Remove from heat and add almond extract and food coloring.
Vanilla Custard Sauce
1 3-oz box instant vanilla pudding
2 cups 2% milk
1 cup half and half
Empty pudding into large bowl and add milk and half and half. Whisk for 2 minutes or until mixture thickens. Cover and put into refrigerator for at least 10 minutes. Whisk before using.
Hot Fudge Sauce
¾ cup semisweet chocolate pieces
¼ cup butter
2/3 cup sugar
1 5-oz can (2/3 cup) evaporated milk
In small saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly.
Microwave method: Put chocolate pieces, butter, sugar and evaporated milk in microwave saucepan. Cook on high for 1 minute. Stop and stir well with whisk. Continue to cook on high, stirring every 30 seconds, until mixture thickens. Cool slightly.
Traditional English Trifle (easy method)
1 18 ½ -ounce package Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
2/3 cup Marsala wine
1/3 cup raspberry preserves
3 12-ounce packages frozen unsweetened raspberries, thawed and drained
1/3 cup sugar
1 recipe Vanilla Custard Sauce (above)
1 ½ cups chilled whipping cream
½ cup slivered toasted almonds (optional)
1 ½-pint basket fresh raspberries
Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
Mix thawed raspberries and 3 Tbsp sugar in large bowl. Set aside.
Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spread raspberry preserves over cake slices. Sprinkle ½ the almond slices over cake. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 ½ cups custard sauce over; smooth top. Repeat twice. Cover and refrigerate or freeze trifle at this point. Using mixer, beat ¾ cup chilled whipping cream to stiff peaks. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish with fresh raspberries.
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