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TIP OF THE DAY: Make A Trifle

Want to make a fancy dessert but don’t want to turn on the oven? Make a trifle.

TRIFLE HISTORY

A trifle is a classic English dessert, called by a variety of names including Tipsy Cake, Tipsy Parson, Tipsy Squire and Tipsy Hedgehog. “Tipsy” indicates the addition of spirits, typically sherry.

Trifle was an evolution of the fool, a simpler dessert of puréed fruit and whipped cream. The trifle emerged as a way to use stale cake.

Today, a classic English trifle layers fruit, whipped cream, egg custard and sponge cake that’s been soaked in sherry. Zuppa inglese is the Italian version.

According to What’s Cooking America, the recipe was brought to America in the mid-1700s by Brits settling in the coastal South. The combination of cake or biscuits with custard and alcohol became a popular dessert, served in an elegant cut-glass trifle bowl.

The recipe below is an evolution still, using modern America’s outdoor grills to add another note of flavor to the fruit. Of course, you can make the recipe without cooking the fruit. The recipe is from QVC’s chef David Venable.

   
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Chocolate trifle with grilled strawberries. Photo courtesy QVC.

 

RECIPE: CHOCOLATE BERRY TRIFLE

Strawberries are usually the most economical berry, but you can substitute other berries (and matching preserves). While this recipe uses whipped topping, we vastly prefer whipped cream.

Use a large glass trifle bowl or salad bowl to assemble the trifle. If you don’t have one or can’t borrow one, a glass mixing bowl works, too; the idea is to show the visual appeal of the layers. But you can default to a lovely [opaque] porcelain bowl or soufflé dish.

There’s no sherry in this recipe, but if you want it, sprinkle it over the cake.

Ingredients For 14-16 Servings

For The Grilled Strawberries

  • 2 pounds strawberries, hulled and halved
  • Juice of 1 lemon
  • 1/3 cup sugar
  • 1/2 cup strawberry preserves
  •  
    For The Trifle

  • 2-1/2 cups whole milk
  • 1/4 cup cold strong coffee
  • 2 packages (3.9 ounces each) chocolate fudge instant pudding mix
  • 1 container (16 ounces) whipped topping, or whipped cream stiffened with gelatin (recipe below), divided
  • 1 chocolate cake, cut into 1″ pieces*
  • 1 package Oreos (14.3 ounces), crumbled
  •  
    *We typically buy an uniced loaf cake or bake a bundt—it’s easier to cut into cubes than an iced cake.

     

    whipped-cream-kuhnrikonFB-230sq
    For all you Cool Whip lovers: Fresh whipped cream is so much better! For fillings and icings, you just need to stabilize it with gelatin (recipe below). Photo courtesy Kuhn Rikon.
     

    Preparation

    1. PREPARE the grilled strawberries: Preheat an outdoor grill over high heat. Place the halved strawberries, lemon juice and sugar in a medium-size bowl. Toss until the strawberries are fully coated and place them in a nonstick grill pan. Cook for 5–6 minutes, tossing constantly.

    2. PLACE the berries back into the bowl and add the strawberry preserves. Mix until evenly combined. Cover with plastic wrap and refrigerate for 2 hours, or until completely cold.

    3. PREPARE the pudding: Whisk together the milk, coffee and instant pudding in a large bowl until the mixture is thick. Fold in half of the whipped topping until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

     
    4. ASSEMBLE the trifle: Place 1/3 of the chocolate cake pieces into the bowl; then layer 1/3 of the pudding mixture, 1/3 of the grilled strawberries and 1/3 of the remaining whipped topping. End with 1/3 of the crushed Oreos. Repeat this process 2 more times, finishing with the whipped topping and crushed Oreos. Refrigerate until ready to serve.
     
    RECIPE: STABILIZED WHIPPED CREAM WITH GELATIN

    Ingredients

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1?4 cup confectioner’s sugar, sifted
  •  
    Preparation

    1. COMBINE the gelatin and cold water in a small pan; let stand until the mixture is thick. Then place the pan over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat. Let it cool, but do not allow it to set.

    2. WHIP the cream with the sugar until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

      




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