Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 loaf pound cake, cut into cubes
- 1/2 cup toasted sliced almonds
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped fresh strawberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Special Equipment Needed:
- Trifle dish or large glass bowl
- Whisk
- Saucepan
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a saucepan, combine the heavy cream, whole milk, evaporated milk, sugar, cornstarch, vanilla extract, almond extract, cinnamon, nutmeg, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Reduce the heat and let it simmer for 2-3 minutes, stirring occasionally.
3. Remove the saucepan from the heat and let it cool for 10-15 minutes.
4. In a trifle dish or large glass bowl, layer the pound cake cubes, toasted sliced almonds, sweetened shredded coconut, chopped fresh strawberries, fresh blueberries, and fresh raspberries.
5. Pour the cooled milk mixture over the layers, making sure it seeps into the cake cubes.
6. Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. Before serving, garnish the top with additional fresh berries, sliced almonds, and shredded coconut.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Temperature:
Medium heat for cooking the milk mixture
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 41g
Protein: 7g
Sodium: 190mg
Sugar: 28g
Substitutions for ingredients:
- You can use any type of cake or sponge cake instead of pound cake.
- You can use any type of nuts instead of sliced almonds.
- You can use any type of berries or fruit instead of strawberries, blueberries, and raspberries.
Variations:
- You can add a layer of whipped cream or mascarpone cheese between the cake and milk mixture layers.
- You can add a layer of chocolate ganache or caramel sauce on top of the cake cubes.
- You can add a layer of crushed cookies or graham crackers between the cake and milk mixture layers.
Tips and Tricks:
- Make sure the milk mixture is completely cooled before pouring it over the cake cubes, or it will make the cake soggy.
- You can make the milk mixture ahead of time and refrigerate it until ready to use.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes, stirring occasionally, until golden brown and fragrant.
- Use fresh, ripe berries for the best flavor and texture.
Storage Instructions:
Cover the trifle dish with plastic wrap and refrigerate for up to 3 days.
Reheating Instructions:
This trifle is best served cold, so there is no need to reheat it.
Presentation Ideas:
Serve the trifle in a clear glass bowl or trifle dish to show off the layers.
Garnishes:
Garnish the top with additional fresh berries, sliced almonds, and shredded coconut.
Pairings:
This trifle pairs well 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 milk mixture is too thick, add a little more milk to thin it out.
- If the milk mixture is too thin, add a little more cornstarch to thicken it up.
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing this recipe.
- Keep the trifle refrigerated until ready to serve.
- Discard any leftovers after 3 days.
Food History:
Trifle is a traditional English dessert that dates back to the 16th century. It typically consists of layers of cake, custard, fruit, and whipped cream.
Flavor Profiles:
This trifle has a creamy, sweet, and nutty flavor with a hint of cinnamon and nutmeg.
Serving Suggestions:
Serve this trifle as a dessert after a meal or as a sweet treat for a special occasion.
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