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  • Star-Studded Red White And Blue Trifle
  • Star-Studded Red White And Blue Trifle
  • Star-Studded Red White And Blue Trifle
  • Star-Studded Red White And Blue Trifle
  • Star-Studded Red White And Blue Trifle
  • Star-Studded Red White And Blue Trifle

Star-Studded Red White And Blue Trifle

Food | May 25, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Brandy-soaked pound cake, nestled in a layer of vanilla custard with blue and red berries, this STAR-STUDDED RED WHITE AND BLUE TRIFLE is a tribute dessert like no other!

Here’s a shout out to all of my dear friends and beloved family members living in the United States. We created this dreamy dessert with the hope you enjoy it on holidays and any day where a bit of patriotism is in order.

Here are a few tips to ensure your complete success:

VANILLA CUSTARD – Yes, you can use instant vanilla pudding or custard powder for this recipe, but why? Homemade custard yields a more luxurious and rich flavour. Head HERE to see our City Slicker video on preparing this tasty treat. Remember to give yourself enough time in advance so the custard is completely cooled when you go to assemble the trifle.

POUND CAKE – Make and use our lovely Lemon Pound Cake for this recipe, but if you’re pressed for time, simply pick up a bakery-made pound cake. It will work just as well.

BRANDY – I used brandy in preparing this recipe since I was serving adults. If you have kids looking to enjoy this treat, omit the brandy, or divide the recipe into two smaller glass bowls, one for the kids and one for the grown-ups.

BERRIES – A traditional trifle is prepared using a fruit jelly, but I like mashing raspberries with some cherry jam, creating a flavourful sauce to partner with sliced strawberries. Whole blueberries complete this red, white and blue-themed confection.

GARNISH – I added the white chocolate shards for a bit of crunch, but I love the way they stick up out of the top of the trifle like little firecrackers. Of course, I saved the best for last. It’s worth the special effort to track down whole, star fruit to thin-slice before tucking them into the top.

One final suggestion is to spoon out portions of this trifle into glass bowls or footed glasses – something that shows off the layers of this wonderfully light, creamy dessert.

This STAR-STUDDED RED WHITE AND BLUE TRIFLE will turn your dessert course into a cause for celebration.

Ingredients & Amounts

  • 1 large pound cake
  • ½ cup of brandy
  • 2 pints of raspberries, washed
  • 2 tablespoons of cherry jam
  • 1 ounce of orange juice
  • 6 large strawberries, washed and sliced
  • 2 pints of blueberries, washed
  • For the custard:
  • 4 egg yolks
  • 1 tablespoon of cornstarch
  • 1/3 cup granulated sugar
  • 1 cup of whole milk
  • 1 cup of 35% cream
  • seeds from one vanilla pod
  • For the whipped cream topping:
  • 2 cups of 35% cream
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • For the garnish:
  • 1 bar of white chocolate (125 g), shaved
  • 1 star fruit, thinly sliced

Instructions

  1. Prepare the raspberry sauce: Place the raspberries, cherry jam and orange juice into a small bowl and mash to your desired consistency. Set aside.
  2. Prepare the custard: Whisk egg yolks, cornstarch and sugar together in a small bowl and set aside. Pour milk, cream and vanilla seeds into a medium-sized saucepan and warm over medium-high heat until hot. Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Transfer the mixture back into the pot, reduce the heat to low and cook, stirring gently until it thickens and coats the back of a spoon (about 20 minutes). Cover with plastic wrap and refrigerate until use.
  3. Prepare the whipped cream: Using a hand mixer, beat the cream on high until it begins to hold shape. Add sugar and vanilla and continue beating until light and fluffy. Set aside.
  4. Prepare the pound cake: Slice homemade or store-bought pound cake into ½ inch slices. Cut the slices in half and lay them out onto a parchment-lined baking sheet. Brush with brandy and set aside.
  5. Assemble the trifle: Use a small amount of the raspberry sauce to lightly cover the bottom of a glass bowl or trifle dish. Add a circle of sliced strawberries, facing outward to create a ring around the bottom of the bowl. Form a layer using the pound cake slices, then spoon all but ¼ cup of the raspberry sauce over top, smoothing it evenly. Add a layer of whipped cream, smoothing it out as well, followed by an additional layer of cake. Pour the custard overtop the cake layer, smoothing it out, then add any remaining cake on top. Pour the remaining raspberry sauce into the centre and cover with a dollop of whipped cream. Add the blueberries in a ring, pressed against the bowl, creating a solid blue line against the glass. Add the remaining whipped cream, smoothing it out towards the blueberries. Stick the shards of white chocolate into the top of the trifle and sprinkle any remaining small bits of chocolate over as well. Stand the sliced star fruit upright into the whipped cream. Cover and refrigerate until served, ideally within a few hours.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

2 Responses to “Star-Studded Red White And Blue Trifle”

  1. Gordana Grmusa says:

    I know that each recipe here is well tested. If making this, with kids in mind….what would I use to brush on the cake?

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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