Experimental Trifle, Part 2

So … Now that you have all the ingredients, you are ready to make trifle! Most versions of trifle are in giant bowls, and if you want to go that route – awesome. I, however, decided to make little individual servings of trifle. For that I needed little glass bowls. Crate and Barrel to the rescue! I love Crate and Barrel – good kitchen stuff at a reasonable price. They had little glass ice cream bowls, which were perfect. So ready to assemble for reals now.

Assembly: Place a piece of the sponge cake on the bottom of the dish. Pour some chambord onto the sponge cake. Other people suggest brushing the cake with the liqueur, but I still haven’t bought a pastry brush. I used between 1/2 and 1 tablespoon. Spoon over some lemon curd. Sprinkle on some raspberries. Add another piece of cake, pour some chambord on it. Add more lemon curd and then more raspberries. I only did two layers, but you can do however many you want. Stick in the fridge until you are ready to eat it.

The glass bowls mean you can see the pretty layers

The glass bowls mean you can see the pretty layers

The result was fantastic. Not too much chambord, so it didn’t taste boozy at all. It was very lemony, so you need to like lemons, but it was still a great balance of flavors. I had one of my friends come over to try it, and he loved it too (and volunteered to be a part of any other future dessert experiments). So, a slightly involved process, but as with so many things, you get what you put in. The lemon curd made the dish I think. While this method takes a while, it is well worth the effort. If you take shortcuts, it will probably taste like you took shortcuts, and be far less yummy.

On a final note, I still had lots of leftover lemon curd, and that may happen to you. You can stick it on cake instead of frosting or, my favorite, spread it on toast with butter in the morning. So good.

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  1. Olive and Leek Quiche | Sunshine Kitchen - February 2, 2014

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