Sunday, February 28, 2010

Aussie Trifle Twist

This is a recipe based on the traditional Australian trifle. Growing up trifle always consisted of Fresh whipped (unsweetened) cream, canned fruit salad, and sponge cake. This adaption is a little more elegant looking than the version I had as a child and tastes super fresh. (no canned fruit!)
So far this recipe has been a big hit.
Sorry there is no picture, I will post one when I make this again

approx 3 Butter/pound cake cut into large cubes
(sponge cake if you can get your hands on it)

For Berry Layer
1 punnet blackberries
1 punnet raspberries
2 large (or 4 small) punnets of Strawberries
1 cup sugar
1 tsp vanilla essence

For Cream Layers
2 8oz packages cream cheese softened
1 1/2 cups milk
1 pckg cheesecake flavored jello instant pudding
2 Pints Heavy Whipping Cream (1 of those big
1 cup white sugar

Prepare your berries the night before you want to put this dessert together.
Slice strawberries thinly, place all the berries in a large container, mixing evenly. Sprinkle half the sugar over the top of the berries, mix through.  Pour in 2 cups of cold water or approximately enough to have them almost submerged. Mix gently .  Pour the other half of sugar over the berries and once again mix. You want to make sure every berry recieve the sugary moisture.
Refridgerate overnight, stirring a couple times to keep covering the berries in the sauce you are creating.

For the cream layers you are going to be creating 2 different mixtures. One is just a plain whipped cream (for that good old fashioned traditional trifle flavor) and the other is a cheesecake flavored cream to kick it up a bit.
Split the whipping cream into two seperate bowls. Beat them both until they are completely whipped. Add vanilla into one of the bowls.
In a large mixing bowl combine the pudding and milk.  Beat in the softened cream cheese into the pudding mixture.  Quickly fold it into the cream with no vanilla, until it is completely incorporated.

In your trifle dish (this is usually just a very large circular glass bowl) layer the bottom of your dish with cake. The put a layer of berries, spooning on some of the juices to help moisten the cake. (just be sure to save enough juices for the other layers)
Smooth on a generous layer of cream cheese/pudding mixture.
Put a layer of cake.  Berries & Juice, and then a layer of the plain whipped cream. Another layer of Cake, Berries, continue in this pattern until you reach the top of your bowl.
Place remaining cream cheese mixture into a zip lock back. Cut the end to form a circular shape for piping.

Pipe large circular dobs of the mixture edge to edge around the outer rim of your bowl working your way gradually in until the entire top of the bowl is covered.
Set in the fridge for 2 hours before serving. The pudding in the cream will make this very firm once it settles in the fridge.

No comments:

Post a Comment