Ingredients with Measurements:
- 1 package of cuberdons (approximately 10 pieces)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of ladyfingers
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup chopped pistachios
Special equipment needed:
- Trifle dish
- Electric mixer
Step-by-step instructions:
1. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
2. Crush the cuberdons into small pieces and set aside.
3. Arrange a layer of ladyfingers at the bottom of the trifle dish.
4. Spread a layer of raspberry jam on top of the ladyfingers.
5. Sprinkle a layer of crushed cuberdons on top of the raspberry jam.
6. Add a layer of fresh raspberries and blueberries on top of the cuberdons.
7. Spread a layer of whipped cream on top of the berries.
8. Repeat the layers until all ingredients are used, ending with a layer of whipped cream.
9. Sprinkle chopped pistachios on top of the whipped cream.
10. Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 320
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 70mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- Instead of cuberdons, you can use any other candy of your choice.
- Instead of raspberry jam, you can use strawberry or blueberry jam.
- Instead of fresh berries, you can use frozen berries.
Variations:
- You can add a layer of chocolate pudding between the layers of ladyfingers and raspberry jam.
- You can add a layer of sliced bananas on top of the raspberry jam.
- You can use different types of nuts, such as almonds or walnuts, instead of pistachios.
Tips and tricks:
- Make sure to crush the cuberdons into small pieces so that they are evenly distributed throughout the trifle.
- Use a piping bag to pipe the whipped cream onto the layers for a neater presentation.
- You can make the trifle a day in advance and store it in the refrigerator until ready to serve.
Storage instructions:
Cover the trifle dish with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This trifle is served cold and does not need to be reheated.
Presentation ideas:
Serve the trifle in a clear glass trifle dish to show off the layers.
Garnishes:
Garnish with fresh mint leaves or additional fresh berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This trifle is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the whipped cream is too runny, it may not have been whipped enough. Whip it for a few more minutes until stiff peaks form.
- If the trifle is too sweet, reduce the amount of powdered sugar in the whipped cream.
Food safety advice:
- Make sure to store the trifle in the refrigerator at 40°F or below.
- Do not leave the trifle out at room temperature for more than 2 hours.
Food history:
Cuberdons, also known as "Gentse neuzen" or "noses of Ghent," are a traditional Belgian candy that originated in Ghent in the 19th century.
Flavor profiles:
This trifle has a sweet and fruity flavor with a crunchy texture from the cuberdons and pistachios.
Serving suggestions:
Serve this trifle as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Belgian