Trifle Many Ways

Trifle is where you can let your imagination run wild. Pick and choose the flavors of layers that you want, using the fruit you like. These are just examples of just some layers you can use. Traditional trifles have layers of fruit, pound cake and pastry cream.

Pound cake, any flavor which compliments the fruit your using

Fruit puree: Any fruit



Sweetened whipped cream for topping and can use as a layer

Fresh fruit


Chocolate Sauce

Liqueurs such as Orange , Berry

Pastry Cream:

1 1/4 cups half-and-half

1 vanilla bean, split and seeded

1/4 tsp. vanilla extract

2 egg yolks

2 tablespoons flour

In a saucepan combine the half-and-half along with split vanilla bean and seeds; bring the mixture to a simmer. In a separate bowl whisk together the egg yolks and sugar until light and combined, then whisk in flour. Temper the egg mixture with the hot half-and-half. Remove the vanilla pod. Pour tempered egg yolk mixture into the hot half-and-half mixture, whisking constantly until mixture thickens. Remove from heat and whisk in the vanilla extract. Run the pastry cream through a sieve and cover top with plastic wrap to prevent a skin from forming. Store in refrigerator.

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool in refrigerated in airtight container until well chilled.

Fruit puree:

Use fruit such as berries, mango, peaches; peel and slice; process in a food processor until smooth. Sweetened as needed.

Apples, pears, firmer fruit can be cooked until soft and pureed.


Start with a layer of pound cake cut into slices or pieces depending on what they are being served in and place in the bottom. Sprinkle with a complimentary flavored liqueur, if desired. Sprinkle fresh fruit (sweetened the fruit and slice if needed) over to pound cake. Layer alternately with whatever layers you prefer and compliment the fruit or chocolate being used. Once the serving dish being used is layered to almost the top store in the refrigerator to allow the layers of pound cake to absorb the liquids. Top with sweetened whipped cream and more fruit if desired.

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