Home Party Dessert Recipe
5/31/2007
Trifle recipes
What is "trifle"?
According to "Baking Illustrated":
The trifle is what its name implies: a little bit of this and a little bit of that.
Alternating layers of liqueur-soaked sponge cake, custard, and fruit or jam are topped with billowy clouds of whipped cream, all visible through the sides of the clear glass, straight-sided bowl in which it is traditionally served.
Trifle is traditionally made with sponge cake, a broad category of cake that generally relies on beaten eggs, whole or separated, to provide lift and structure.
Sponge cakes have a lower proportion of consequently lighter in texture and flavor. Sponge cakes work well in trifles because they readily absorb the flavors of the liqueur, fruit, and custard and keep the texture of the assembled dessert buoyant rather than heavy.
Trifle recipes vary in the type of custard called for. Some use thick, eggy custard, while others call for smoother, creamer custard.
Fruit is more flavorful and provided better textural contrast to the cake and custard than the jam. Also artfully arranged along the outside perimeter of the bowl, the fresh fruit elevated the presentation to a new level and make it as visually stunning as it is delicious.
Fruit Trifle
Stars and Stripes Berry Trifle
Raspberry Banana Trifle
Coconut and Tropical Fruit Trifle
Italian Trifle
Triple Chocolate Trifle with Raspberies
According to "Baking Illustrated":
The trifle is what its name implies: a little bit of this and a little bit of that.
Alternating layers of liqueur-soaked sponge cake, custard, and fruit or jam are topped with billowy clouds of whipped cream, all visible through the sides of the clear glass, straight-sided bowl in which it is traditionally served.
Trifle is traditionally made with sponge cake, a broad category of cake that generally relies on beaten eggs, whole or separated, to provide lift and structure.
Sponge cakes have a lower proportion of consequently lighter in texture and flavor. Sponge cakes work well in trifles because they readily absorb the flavors of the liqueur, fruit, and custard and keep the texture of the assembled dessert buoyant rather than heavy.
Trifle recipes vary in the type of custard called for. Some use thick, eggy custard, while others call for smoother, creamer custard.
Fruit is more flavorful and provided better textural contrast to the cake and custard than the jam. Also artfully arranged along the outside perimeter of the bowl, the fresh fruit elevated the presentation to a new level and make it as visually stunning as it is delicious.
Fruit Trifle
Stars and Stripes Berry Trifle
Raspberry Banana Trifle
Coconut and Tropical Fruit Trifle
Italian Trifle
Triple Chocolate Trifle with Raspberies
