CookBook Challenge Week 46: Cup
Trifle consist of layer of cake which should be at the bottom of a trifle, followed by alcohol, fruit, jam/puree/sauce, custard, whipped cream and decorations. You are free to create your own trifle, use whatever cake, fruit, jam and cream around you. There's not specific requirement for the type of cake you use, alcohol, type of fruits, jam/puree/sauce, custard, whipped cream and decorations.
Let's start with types of cake that can be used. Commonly, (1) cakes that are use for the bottom layer are sponge cake, pound cake, ladyfingers, macaroons, genoise or even crushed biscuits. If you would like to have thicker layer bottom, feel free to sandwich two pieces of cake with jam or puree. Once the bottom layer is put in the bowl/glass, pour in (2) spirit or sprinkle over the cake. This layer is totally optional. The amount of spirit is depend on how strong you want it to be. If you would love to add generous amount of spirit make sure the cake you use are able to absorb that amount, usually, few days old cake may do the trick. Commonly used alcohol are sherry, rum, white wine or liqueurs. (3) The fruit layer. You can use cut up fresh or canned fruits stone fruits preferably. If you don't feel or don't have any of them, no worries, leave them out and jump to (4) jam/puree/sauce of strawberry, raspberry, blackberry, etc or combination of these. Next (5) the custard layer or alternatively pastry cream. I replaces custard layer and the alternative altogether with whipped cream. Besides whipped cream, you can also use lemon curd, mascarpone cheese, lemon juice or chocolate ganache. If you did not use whipped cream for this layer, you have the choice to top it with whipped cream or not. If the size of trifle bowl or glass that you use allows, you may do the second layer of cake, spirit, fruit, jam/puree/sauce, custard layer or cream to fill the bowl. Keep in mind that the layers are suppose to look uneven or even mix altogether. Finally, (6) decorations for trifles or better known as toppings. You can use whatever you like from fresh or candied or canned fruits, crushed cookies, nuts, crushed cereal or shave chocolate. Since I use brownies for this particular trifle, I decided to sprinkle crumbed brownies (brownies top) and canned fruit. The assembled trifle is covered and refrigerate for minimum of 8 hours to 24 hours for the flavour to mingle.
*Step 3 and 4 can be exchange*
Though a simple dessert to make, trifle look gorgeous with its beautiful layer, colours and textures.Although typical trifle is serves in a large deep bowl but I prefer an individual size trifle. It is make in a deep bowl so that all layers are thick. Ideally, bowls should be flat sided than sloping and should be a glass or even better crystal to show of the layers.
Black Forest Trifle
The black forest trifle has the same component as black forest cake. I use chocolate brownies instead of chocolate sponge because I still have some left over chocolate brownies. Feel free to buy them from store is you doesn't have the left over or short of time.
Layers of Black Forest Trifle: chocolate brownies, canned stoneless black cherries, mixed berries puree and whipped cream. Repeat the layers again the topped with crumb brownies, crushed cereal and a cherry.
(i) Chocolate Brownies.
- Click here. Leave out the dried fruits if your are looking for plain chocolate brownies.
- 415g or more
- 500g unsweetened frozen mixed berries
- 1 cup castor sugar or to taste
- 1 tbsp cornstarch
- 1 tsp salt
- 1/8 tsp vanilla extract
- 1 1/2 tbsp lemon juice (optional)
- 1 1/2 cup thicken cream
- 1 1/2 tbsp castor sugar
- 1/4 tsp vanilla extract
- Crumbed brownies, crushed cereal and black cherry
(i) Chocolate Brownies:
- Bake chocolate brownies according to directions. Let it cool.
- Cut brownies into desire size to fit into trifle glass or bowl.
- Drain the juice
- 3/4 of cherries mix in puree and the remaining cherries save for topping or garnish
- Thaw the frozen mixed berries in a large fine meshed strainer suspended over a medium size saucepan. Once the berries are completely thawed, gently pressing the berries with back of the spoon to force the juice out. All that should remain in the strainer is the mixed berries seeds.
- Throw away the seeds.
- To the strained juice, add castor sugar, cornstach, salt, vanilla extract and lemon juice. Stir until smooth. Place saucepan over medium heat. Cook until the sauce thicken. Add more sugar as needed. Remove from heat and add the (ii) drained stoneless black berries.
- Refrigerate for several hours or overnight.
- Whipped the cream until soft peaks form. Add the sugar and vanilla extract, continue to whip until stiff peaks form.
Makes about 9 to 10 of (275ml) glass.
- If you do not have frozen mixed berries or any berries at home for the puree - reserve the syrup of canned stoneless black cherries. Place the syrup in a saucepan along with sugar (1 tbsp or to taste) and simmer until the syrup is syrupy. Remove from heat and add drained black cherries.
- If you do not have canned cherries syrup and frozen mixed berries puree - lightly heat up the appropriate amount of mixed berries jam or any jam you have in hand jam for easy spreading. Just skip the whole step of adding fruits to the trifle. However, you may not be able to call this Black Forest Trifle anymore :)
- What do I do to leftover mixed berries puree : simply pour over ice cream, frozen yogurt or other suitable dessert for quick dessert. Mix into milkshake. Accompaniment for variety of plated dessert. It can also be used to make mixed berries flavour whipped cream.
- Why use frozen fruit/berries : Frozen fruits/berries is use because it is available year round and at reasonable price. I prefer unsweetened frozen fruits/berries because of the excellent and constant flavour. Frozen fruits/berries can also be kept in the freezer for several months and been use whenever we need them. Their puree can be kept in refrigerator for a week and can also be frozen for several months.
|Half way thru forcing the juice out|
|This is how canned cherries look like|