Most trifle recipes have you buy pre-made and/or convenience products to make a trifle. If you want your trifle to shine and amaze your guests, make everything from scratch. This dessert works well if made twenty-four hours ahead of serving. When prepared in advance the flavors have a chance to combine and mellow.
Ingredients
- Pound cake
- Chocolate pudding
- Whipped cream
- Heath toffee bits (you can make your own toffee bits)
- Coffee liqueur
Pound Cake
- 1.5 cups of butter
- 3 cups of sugar
- 3 cups flour, sifted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
Directions
Cream butter and sugar together. Add half the flour; blend well. Add half the milk; blend well. Add the extracts; blend well. Add the eggs one at a time. Beat for at least three minutes after each egg is added. Add the remaining flour; blend well. Add milk; blend well.
Pour into a greased and floured bunt pan. Place the cake into a cold oven and set the temperature to 325°F. Bake for an hour. Increase temperature to 350°F and bake for another half an hour. Turn off oven and open door. Allow cake to cool.
Cut the cake into 1-inch cubes. Set aside.
Chocolate Pudding
- 1.5 cups of sugar
- 4 tablespoons corn starch
- 2/3 cup cocoa powder
- 5 1/3 cups milk
- 8 egg yolks beaten
- 2 tablespoons butter
- 1.5 teaspoon vanilla or 2 tablespoons hazelnut liqueur
Directions
In a large, microwave safe bowl (glass or Pyrex), combine sugar, cornstarch, and cocoa powder. Stir in milk. Cook in the microwave on high for two minutes. Remove from microwave; stir. Return to microwave and cook on high for another two minutes. Remove from microwave; stir. Repeat until the mixture has thickened slightly and is beginning to bubble along the edges. Stir and return to the microwave for a thirty-second interval. Repeat.
Slowly pour half the mixture into the egg yolks, whisking as you pour. Return the egg mixture to the pudding. Return pudding to microwave and cook on high for two minutes; stirring every 30 seconds or until bubbly around the edges. Stir well and return to microwave for thirty more seconds. Add butter and flavoring.
Press waxed paper onto the surface of the pudding (to prevent a skin from forming) and place in refrigerator to cool.
Whipped Cream
- 3-4 cups refrigerated heavy whipping cream
- 1/3-1/2 cup sugar
Directions
In a glass bowl, combine whipping cream and sugar. Use a blender and mix on high until soft peaks form and hold their shape when the beaters are removed from the cream.
Tip: Chill the bowl and beaters before whipping the cream.
Build the Trifle
- Trifles work best in trifle bowls. However, the trifle can be layered in any type of dish. A very large glass bowl works well.
- Place a layer of cubed pound cake on the bottom of the bowl. Sprinkle with a tablespoon or two of coffee liqueur.
- Cover the cake with a layer of chocolate pudding. Use a spoon or spatula to work the pudding in between the chunks of cake. Press down lightly.
- Add a layer of whipped cream. Sprinkle with toffee bits.
- Repeat layers until the container is full.
