Trifles are a perfect dessert for Valentines sharing. Even better, they can be thrown together in an instant, providing you have to hand some left-over cake, a pot of custard, a glug of spirit, a bit of fruit and a splash of cream. With very little effort you have a sophisticated pud that gives the impression of hours spent in the kitchen, slaving over a hot stove.
This particular trifle came out of a need to use up some cake that was stashed in the freezer. You may remember a while back, I made some amazing Raspberry-Lemon Drizzle Cake for a leaving do at work. The cake was made with freeze-dried raspberry and coloured pink in theme with the leaving do which aimed to raise money for Breast Cancer Care. In an effort to make the cake just right, I made more than one of them and ended up with a bit of a glut, which I froze.
The other day, I found the said cake hiding in a freezer drawer and decided it was time to get creative.
There were also some raspberries left over from a birthday cake that I made (to be posted soon), so figured a trifle was my best option.
Being Valentines this week, it seemed only right that I should make diddy trifles, which I thought would be a little 'tidier' and work better with a romantic dinner for two. So I cubed the sponge and arranged it in some glass serving dishes with the raspberries to make it extra revealing and tempting.
Trifles by tradition are moistened with a drizzle (or in my case a dowsing) of alcohol, although they are equally yummy soaked with a carefully-chosen fruit juice when the kids are eating them. I used some Blackberry & Elderflower Pimms which was left over from last summer and also needed to be finished up. This was a special edition Pimms which I was tempted to buy after I saw a few bloggers using it last year. I am not usually a massive Pimms drinker, but this particular edition really grabbed me and before the season was out I had downed more than my fair share!
It was also the perfect addition to this trifle as it enhanced the fruitiness of the dessert whilst giving it a special grown up twist. You could of course use any number of favourite tipples...... I considered toffee vodka, limoncello, creme de cassis and amaretto before I remembered I had the Pimms......
The trifle has the usual addition of fresh custard trickled and layered among the alcohol-soaked sponges, a sprinkling of nuts and lightly whipped pillows of cream to top it off. Use a really good quality ready-made vanilla custard if (like me) you can't be bothered to make your own.
The textures and flavours are wonderful..... The moistened, slightly granular texture of the almonds in the cake, against the juicy fruitiness of the raspberries, rich creaminess of the custard, crunch of the nuts and light, decadent airiness of the cream.
Simple, fruity, slightly alcoholic deliciousness. Zingy yet sweet. Adult but fun. Messy yet sophisticated. Beautifully tantalising.........
I am sharing these amazing trifles with the following challenges this month :
Cook, Blog, Share with Lucy at Supergolden Bakes.
Treat Petite with Kat - The Baking Explorer (and Cakeyboi), who's February theme is 'love is in the air'.
Alphabakes with Caroline Makes and The More Than Occasional Baker, which has a very lucky 'V' for Valentines as this month's challenge letter. This dessert also has a goodly portion of Vanilla custard at its core and was Very Very quick to make!
Foodie Friday with Casa Costello
Recipe of the Week with Emily at A Mummy Too
#FoodYearLinkup with My Recipe Book.
The No Waste Food Challenge with Elizabeth's Kitchen Diary on account of it being almost entirely made of leftovers!
Raspberry-Lemon Drizzle Trifle (makes 1 large trifle or 6 to 8 individual trifles - depending on size)
Raspberry Drizzle Cake from this recipe post (about half quantity)
180g fresh raspberries (reserve a few for decoration)
approx 200 ml alcohol of choice (I used Blackberry & Elderflower Pimms) OR a slightly watered down berry coulis (from this recipe) or a mixture of commercial fruit syrup and juice
500g (approx) fresh vanilla custard (good quality) - I used shop bought
450 ml double cream
1 tablespoon icing sugar
½ teaspoon vanilla extract
freeze-dried raspberry powder
fresh raspberry taken from above
- Cut the cake into small pieces and arrange in the serving bowl(s) with a scattering of raspberries.
- Drizzle alcohol/coulis/syrup over the sponge so that it is able to soak in.
- Spoon a layer of fresh custard over the top.
- Whip the cream with the icing sugar and vanilla to soft peaks and spoon on top of the custard.
- Add a sprinkle of raspberry powder and walnuts and top with fresh raspberries to decorate.
Gluten Free Alchemist © 2013-15 unless otherwise indicated