I haven't posted in a few days, so this timing is super off. But, I made a delicious trifle for 4th of July and had to post a recipe! Being a traditional British dessert, I thought it was an extremely appropriate dish to celebrate our independence. Obviously, it doesn't have to be 4th of July to make this. You can choose different flavors for it and make it for any holiday or just because it's delish!
First, make the jelly.
You can use some boxed jello and add some fresh berries, but I made this one from fresh raspberries.
But don't put it in the fridge to set, just wait until you are ready to build your trifle.
Next, make a sponge cake. Or you can use a store bought sponge cake.
I made a blueberry cake with a little food coloring and fresh berries.
The last thing you need is a sweet cream or custard.
I whipped cream with cream cheese and powdered sugar.
Now you are ready to build your trifle! Take 1/3 of your jelly and put it on the bottom of a clear bowl.
Set this in the fridge till it solidifies. You can do this while your cake bakes.
When your first layer of jelly is set, put half of your cream on top.
Cut your cooled cake into squares and squeeze them on top of the cream in one layer.
Top the cake with the second half of the cream.
Wipe the edges to make clean layers.
Top the whole thing with the remaining cool, but not solidified jelly.
Put the whole thing in the fridge overnight and voila! Trifle!
I haven't posted in a few days, so this timing is super off. But, I made a delicious trifle for 4th of July and had to post a recipe! Being a traditional British dessert, I thought it was an extremely appropriate dish to celebrate our independence. Obviously, it doesn't have to be 4th of July to make this. You can choose different flavors for it and make it for any holiday or just because it's delish!
Trifle with Jelly, Sponge, and Cream
First, make the jelly.
You can use some boxed jello and add some fresh berries, but I made this one from fresh raspberries.
But don't put it in the fridge to set, just wait until you are ready to build your trifle.
Raspberry Jelly
6 cups Raspberries
2 cups Sugar
2 envelops of gelatin
Cook 4 cups of raspberries with 2 cups of sugar and 2 cups of water for an hour, puree, and strain out the seeds. Bloom gelatin in 1/2 cup cold water, then add to the warm raspberry puree. Mix in the remaining 2 cups of fresh raspberries.
Next, make a sponge cake. Or you can use a store bought sponge cake. I made a blueberry cake with a little food coloring and fresh berries.
Sponge Cake
5 egg whites
1/4 cup sugar (for whites)
5 egg yolks
1/2 cup sugar (for yolks)
3/4 cup vegetable oil
1 cup AP flour
1/2 tsp salt
Beat egg whites with sugar until stiff. Beat egg yolks with sugar until pale and fluffy. Add oil to egg yolks. Add half the flour and salt. Then, fold in half the whites. Fold in the rest of the flour, then the rest of the whites. Pour into a prepared cake pan and bake at 325F for 35-40 minutes until cooked through. Cool before using in trifle.
The last thing you need is a sweet cream or custard. I whipped cream with cream cheese and powdered sugar.
Cream Filling
2 packages (8oz) cream cheese
2 cups cream
2 cups powdered sugar
Whip all ingredients until fluffy.
Now you are ready to build your trifle! Take 1/3 of your jelly and put it on the bottom of a clear bowl.
Set this in the fridge till it solidifies. You can do this while your cake bakes.
When your first layer of jelly is set, put half of your cream on top.
Cut your cooled cake into squares and squeeze them on top of the cream in one layer.
Top the cake with the second half of the cream.
Wipe the edges to make clean layers.
Top the whole thing with the remaining cool, but not solidified jelly.
Put the whole thing in the fridge overnight and voila! Trifle!
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