I need a trifle recipe to bring to a party tomorrow. It can't be anything overly exotic as it needs to please a lot of people. I can't seem to find one online that isn't a little too strange. Help!
lmuller
Nov 18, 2006 01:53PM
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While we certainly could offer up something more "exotic," I can assure you that my dad has been the hit of many a party with a trifle made of pound cake split in two, doused royally with whatever alcohol was available-often triple sec, slathered in raspberry preserves, cozied in copious far-from-scratch vanilla custard, festooned in slices of fresh fruit (again, whatever was on hand), buried in mounds of alcohol laced whipped cream, and decorated with toasted almonds.
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I've made this many times in the past, and it is a lovely crowd pleaser. Use pound cake. Not at all hard. If you make it, let me know.
http://www.epicurious.com/recipes/rec...
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I have a recipe for Kahlua Trifle; do you think it would be too weird/exotic? Had it once at an office gathering, everyone freaked over it and I have the recipe so it is T&T.
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Please post it. Even if I don't make it for this weekend it sounds like something I would like for myself :)
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Wow, check out Glencora's post...that pretty much describes this Kahlua Trifle (except that instant pudding is not quite the same as custard but you get the gist of it):
1 - Devil's food cake -- prepare any devil's food cake you like in a 13x9x2 inch pan, can be from scratch or a mix. When cake is done baking, poke holes in it and pour 2/3 cup Kahlua over it while still hot. Allow it to cool completely and then put in fridge.
2 packages of instant chocolate pudding--prepare as directed on package
1 - 12 ounce container of Cool Whip OR whip up 1 1/2 cups fresh cream (as I've done before)
Crushed heath bar or skor bar
After cake has cooled, cut into cubes. Layer cake cubes, pudding, whipped cream, cake, pudding, whipped cream for 2 layers in a glass trifle dish. Swirl about 1 Tablespoon Kahlua over top and then sprinkle with crushed candy.
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This sounds similar to one of my mother's trifles. She has been the trifle queen for years, always made a little on the Sandra Lee style of using ready made or packaged ingredients. The one that is a favorite with everyone is when she makes a pan of cake-style brownies, a double batch of the cooked chocolate pudding, cherry pie filling OR frozen strawberries, and either regular or chocolate cool whip.
I have made her version using real whipped cream and pitted jarred cherries, but your version sounds much more elegant (although I am not a fan of instant pudding). This is a good one for chocolate fans.
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Another epicurious one that's simple and not exotic, trifle w/ strawberries and caramel coated bananas:
http://www.epicurious.com/recipes/rec...
The problem would be getting good strawberries this time of year. It's good, especially if you give the ingredients time to meld.
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My English friend never put fruit in her trifle. In her trifle bowl she layered broken cake, custard, whipped cream and some kind of booze. The bird's eye custard was vital. It was way too sweet for me, but pretty simple.
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I've had good luck with an ambrosia trifle. I used coconut poundcake (I'm sure plain would do just fine), a very healthy whack of sherry, orange curd (homemade, but storebought would certainly work), sliced bananas, and the top decorated with whipped cream, shredded coconut, and maraschino cherries.
My favorite spring version involves sponge cake, lemon curd, and the best fresh strawberries you can find.
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