As promised last week, I’m bringing you my ultimate trifle. A trifle is a dessert that consists of layers of cake, creams, sauces, fruit, etc. I love trifles because this is one of those dishes that really is mistake free and allows you to show your creativity. You can mix and match any combination of elements as long as this fit flavor wise.
Here, I’m making my ultimate trifle. It has fruit, sauce, whipped cream, chiffon cakes and a creme anglais. You can make it in an any container and keep it refrigerated for a few days. This trifle is so dang good.
To start out, you’ll need a bowl or container to make your trifle in. I’m just using a regular big bowl. You can really do this in any order, but here’s how I made mine. So, I started by cutting up both cakes and layering the chocolate cake first. I’m using chiffon cakes I had left over in the freezer, but you can use any cake you have on hand. Pound cakes will give you a little more substance. A little more of a bite, than a chiffon, since chiffon’s are so soft. After chopping up the cake, I break it into smaller pieces, breaking them up with my fingers and then gently patting it down.
Next, I put the blueberries and blackberries in the next layer. Just spread them.
Next, I poured my creme anglais over the berries. You can double the recipe to cover the berries a bit more.
Next, I cover that layer with some whipped cream.
Next, I cover that layer with the vanilla cake, breaking it up the same way I did the chocolate.
Then, I place my strawberry sauce and fresh strawberries on top of this layer.
After that, I place the last layer of whipped cream on top and that’s it!
Like I said. Trifles are very easy to make. They are also so delicious! Give it a try and get creative.
See how I do it:
- 1 8" vanilla cake
- 1 8" chocolate cake
- 2 cups creme Anglais
- 1 container blueberries
- 1 container blackberries
- 1 container strawberries
- 1 cup strawberry sauce
- 3 cups heavy cream
Make your creme anglais and strawberry sauce ahead of time
Make your whipped cream and set to the side until ready to use.
In your container or bowl, begin by layering one cake. Cut the cake into cubes and then break them up into smaller pieces into the bowl. Pat it down gently.
Place the blueberries and blackberries on top of that layer evenly.
Pour the creme anglais over the berry layer and spread evenly.
Cover with some whipped cream until covered.
Cut up the other cake and follow the same breaking up into smaller pieces procedure with this one and cover the whipped cream layer with the cake. Pat down gently.
Cover this layer with strawberry sauce and fresh sliced strawberries.
Cover with whipped cream for the final layer.
Refrigerate for at least an hour before serving.
Refrigerate covered for about 3-4 days to store.
You can do this is in pretty much any order you'd like. If you want to swap out berries, sauces, cakes, you can! Lasts refrigerated for a few days.