![]() This trifle from Katie Lee Biegel via Food Network is a showstopper for a holiday gathering or your next get-together. Although a trifle dish will usually be about nine inches wide, you can also find mini trifle dishes to make individualized servings.Īnd these bowls aren’t just for trifles, you can also use them to serve up a layered fruit salad, vegetable salad, pasta salad, seven-layer dip, dirt pudding or to display fruit or baked goods. You can find a great one for $30 or less.Īlthough some trifle dishes just include the bowl, options with a glass foot elevate the dish (literally) and give it drama. I’ve had my trifle dish from Libbey for years. Recipes aside, you need a trifle dish because when you present it, you want to show off all the pretty layers. ![]() From there, you can experiment with adding a layer of whipped cream, crushed candy pieces, broken up cookies, slivered nuts, caramel or chocolate sauce, the list goes on. Instead of custard, use your favorite pudding, jelly or jam. Just defrost them in the sink in a colander before layering into your dish. If you’re in the same boat, a trifle is the perfect way to use up these types of fruits. This year, I had a bumper crop of blackberries from my garden that I froze (I was also the proud recipient of my dad’s peaches). Berries are always a winner, or pick something in season so you can buy local. You can also play around with the type of fruit you use. For the cake part, try poundcake, brownies, ladyfingers, angel food cake, or your favorite type of cake (just crumble or cube it first). The sky is the limit for a modern-day trifle. Of if you’re Rachel from “Friends,” you’d add some beef sautéed with peas and onions. Traditionally, it has three or four layers that include fruit, alcohol-soaked sponge cake and custard. And old it is - 18th century England old. Grate the chocolate over the top.Nothing says throwback dessert like a trifle. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. Whisk like mad, which will avert possible crisis. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and Make sure it doesn't boil, as it will split and curdle. Cook over a medium heat until the custard thickens, stirring all the time. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. ![]() ![]() Whisk the egg yolks, sugar, and cocoa in a large bowl. Once the chocolate is melted, ser aside while you get on with the custard. Or you can place it in a bowl over a pan of simmering water. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Cover with plastic wrap and leave to macerate while you make the custard. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
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