BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PUDDING & CAKE (ENGLISH TRIFLE)

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Our inspiration is from the English Trifle, born sometime in the Renaissance because seems the Italians were making their version of the same dessert, Tiramisu. We think the dish came about by combining a weeks worth of desserts into one. Flavoring some of the leftover cake or biscuits with a sweet wine or sherry and adding a quick sweetened pudding. Modern versions added unsweetened cream, nuts, and often fruit.

In the summer use only fresh fruit for trifle, but wintertime canned or even jam is a good substitute. Just remember not to sweetened the cream, since canned fruits and jam are very sweet.

We too use our vanilla bean cake scrapes after making a month of cut-out cake circles. This and our version of tiramisu are the best use of such leftover, and still very good cake!

Ingredients:

  • 2-4 cups cake scraps, 1 inch cubes

  • 1/2 -1 cup sweet wine or sherry
  • 2 cups fruit, (fresh: blueberries, strawberries, raspberries)
  • 2 cups pastry cream (see recipe)
  • 1 cup whipped cream, sweetened or unsweetened to taste
  • 1/2 cup sliced almonds or candied nuts (see recipe)

     

Method:

Gather ingredients and individual glasses. (we sometimes use Mason jars, especially on a picnic)
Place cake cubes into bottom; top with the sherry or wine, followed by pastry cream, whipped cream and last, fruit.  Top with nuts and garnish with mint or nasturtium flowers.






TO RECIPES

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