Red, White and Blue Berry Trifle

I have no clue why it’s called a trifle. The word means something of little importance or value. This dessert isn’t anywhere in that neighborhood. It is gorgeous, fresh and delicious. My first experience with trifle was during a visit to Victoria during tea at Butchart Gardens. I devoured layers of soaked sponge-cake, fruit and custard all the while knowing the little dish of it wasn’t going to be enough. I’d have to recreate it at home.

Red White and Blue Berry Trifle - Bakerlady

Generally trifle is made with a sponge or pound cake, but for this slightly lightened version I used angel food cake. Since the light white cake has a delicate texture, I didn’t soak it in juice or liqour, choosing to simply brush a little Cointreau over each layer instead. You could use Triple-Sec or (for non-alcohol people) some orange juice.

Red White and Blue Berry Trifle - Bakerlady

I used a cookie cutter to make some angel food cake stars to make this a very patriotic dessert. It just seemed right with all those beautiful red and blue berries. It would be PERFECT for any 4th of July celebration.

Red White and Blue Berry Trifle - Bakerlady

The star of this show (ha-ha) is most certainly the homemade vanilla custard. Thick and creamy with the perfect sweetness. It is absolutely marvelous. You have to stir it constantly when making it, but it isn’t hard – or really all that time-consuming. Don’t be tempted by instant pudding in a box. Seriously. You have no idea how much more delicious homemade is. It shouldn’t be called the same food. Give it a whirl. You’ll be so glad you did! Look at it pushing thru all those beautiful berries. (happy sigh)

Red White and Blue Berry Trifle - Bakerlady

The topper for this berry delight is a delicious rich mascarpone cream. You’ll want to just eat it out of the bowl (confession on that in a sec). Whipped cream combined with creamy sweet mascarpone cheese and some sugar has the perfect sweet richness for this dessert.

Red White and Blue Berry Trifle - Bakerlady

Get ready for the confession. Here it comes. You are going to be so ashamed of me. I had the “butt” of the angel food cake and some of the mascarpone cream left over. And, I couldn’t help myself – I made a sandwich out of it. Slapped some berries in there. Mmmmm. Yeah. I have a problem with delicious food. I feel better now that I’ve gotten that off my chest. Thanks.

Red White and Blue Berry Trifle - Bakerlady

Bottom line. Make this. As soon as you can. Invite some people over, have a BBQ and let them all marvel at how gorgeous dessert is. They’ll be blown away when they realize it tastes even better than it looks!

Red White and Blue Berry Trifle - Bakerlady

 

Print Recipe for Red White and Blue Berry Trifle

Red, White and Blue Berry Trifle

One batch Vanilla Custard (recipe below)
1 package loaf angel food cake
1/2 cup Cointreau (or OJ)
3-4 cups mixed berries (blueberries, strawberries, raspberries)
1 batch Mascarpone Cream (recipe below)

Directions

1. Make the Vanilla Custard and allow to cool 15 minutes. Begin assembling the angel food cake and the preparing the berries as the custard cools.
2. Cut angel food cake into slices (or shapes) and layer 1/3 in the bottom of a trifle dish.
3. Brush with Cointreau until just moistened.
4. Layer 1/4 of the berries over the cake.
5. Top with 1/3 of the custard.
6. Repeat layers twice. Angel food cake, Cointreau, berries and custard.
7. Finish with a layer of berries done in a design (or just load them on there).
8. Whip Maxcarpone Cream and layer (or pipe using a Ziploc bag) on top of the berries.
9. Refrigerate until ready to eat. This keeps very well overnight.


Vanilla Custard

from Allrecipes

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups  milk (I used non-fat, but you can use anything up to 2%)
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir constantly 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1-2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Mascarpone Cream
from Joy of Baking

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract

Directions

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

Advertisements

Saint Patrick’s Day Deliciousness

Here’s a round-up of a few of my favorite dishes for Saint Patrick’s Day! Click on the titles to be brought to the details on how to make each deliciously Irish item, or just head to the bottom of this post to print out all the recipes and get cooking!

Bread Pudding with Bailey's Custard [Read more…]

Pumpkin Crunch Cake

If you are familiar with dump cake, you’ll see the genius of this recipe immediately. My mom used to make dump cake when I was a kid. I’ll have to post that “recipe” sometime soon. It’s essentially canned fruit, topped with dry cake mix and smothered with butter. Not really a cake in the traditional sense, but delicious. I saw this pumpkin version and knew it would be ah-mazing. And it was. This is two delightful desserts combined into one. Pumpkin pie on the bottom and pecan pie on top. Custardy spiced goodness covered with crunchy buttery caramelized nut topping. I’m telling you, it’s far too easy for how gorgeous it turns out.

[Read more…]

Blueberries and Cream Pie

Are you a crust or filling person? Pie eaters (I’ve found) fall into one of these two distinct categories. Those who tolerate the crust as a means for getting gorgeous amazing delicious filling into their mouths. And those who believe a flaky light crust absolutely is the best thing about pie. That the filling is plays second fiddle and is really only there because you can’t just eat pie crust on its own.

The fact that you need something else to go with crust is one of the reasons I am a filling girl. You can totally gobble fruity (or custardy) filling with a spoon. It needs no other accoutrement to make it delicious. My husband is all about the crust.

Personally I’ll take a  crumble or a cobbler any day over pie. More filling, less crust. Thankfully this blueberries and cream pie gives us both a little something we love. And that makes everyone happy.

On the bottom, a flaky buttery crust.

Filled with blueberries. You know what’s awesome about blueberries? No chopping, cutting seeds out, coring, or peeling. Give em’ a rinse and in they go. Perfect.

Topped with an amazing creamy custard.

The custard is just divine.

Finished with a crumb streusel.

Hello gorgeous.

Seriously delicious food here people. All those bright fresh berries swimming in sweet rich custard? Yeah. The crust is bomb too. But the filling…ooooooh the filling. It’s the perfect blend of a cream pie and a succulent fruity cobbler. Glorious summer goodness.

As a side note. When I served this up for dessert I discovered the mystery of genetics explained on my children’s plates. Madison ate her crust first and after a few bites of the filling declared she was full. Donovan devoured the fruity custard and left his crust untouched. When he proclaimed he was stuffed Madison lept at the opportunity to eat his abandoned crust. Go figure.

Print Recipe for Blueberries and Cream Pie

Blueberries and Cream Pie
adapted from Gingerbread Bagels

Pie Crust (from America’s Test Kitchen)

1 1/4 cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/4-inch
pieces and chilled
5 tablespoons unsalted butter, cut into 1/4-inch pieces
and chilled
4-6 tablespoons ice water

1 large egg mixed with 1 Tablespoon water (for egg wash)

Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour

Instructions

Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.

Sprinkle 4 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)

Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges. Cover lightly with plastic wrap and place in the freezer for 30 minutes.

While crust is firming up, work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined. Take the pie out of the freezer and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together. Add in the flour and mix until the ingredients form a crumble topping. Crumble the crumb topping over the pie.

Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!

Red, White and Blue Berry Trifle

I have no clue why it’s called a trifle. The word means something of little importance or value. This dessert isn’t anywhere in that neighborhood. It is gorgeous, fresh and delicious. My first experience with trifle was during a recent visit to Victoria during tea at Butchart Gardens. I devoured layers of soaked sponge-cake, fruit and custard all the while knowing the little dish of it wasn’t going to be enough. I’d have to recreate it at home.

Generally trifle is made with a sponge or pound cake, but for this slightly lightened version I used angel food cake. Since the light white cake has a delicate texture, I didn’t soak it in juice or liqour, choosing to simply brush a little Cointreau over each layer instead. You could use Triple-Sec or (for non-alcohol people) some orange juice.

I used a cookie cutter to make some angel food cake stars to make this a very patriotic dessert. It just seemed right with all those beautiful red and blue berries. It would be PERFECT for any 4th of July celebration.

The star of this show (ha-ha) is most certainly the homemade vanilla custard. Thick and creamy with the perfect sweetness. It is absolutely marvelous. You have to stir it constantly when making it, but it isn’t hard – or really all that time-consuming. Don’t be tempted by instant pudding in a box. Seriously. You have no idea how much more delicious homemade is. It shouldn’t be called the same food. Give it a whirl. You’ll be so glad you did! Look at it pushing thru all those beautiful berries. (happy sigh)

The topper for this berry delight is a delicious rich mascarpone cream. You’ll want to just eat it out of the bowl (confession on that in a sec). Whipped cream combined with creamy sweet mascarpone cheese and some sugar has the perfect sweet richness for this dessert.

Get ready for the confession. Here it comes. You are going to be so ashamed of me. I had the “butt” of the angel food cake and some of the mascarpone cream left over. And, I couldn’t help myself – I made a sandwich out of it. Slapped some berries in there. Mmmmm. Yeah. I have a problem with delicious food. I feel better now that I’ve gotten that off my chest. Thanks.

Bottom line. Make this. As soon as you can. Invite some people over, have a BBQ and let them all marvel at how gorgeous dessert is. They’ll be blown away when they realize it tastes even better than it looks!

Red, White and Blue Berry Trifle

One batch Vanilla Custard (recipe below)
1 package loaf angel food cake
1/2 cup Cointreau (or OJ)
3-4 cups mixed berries (blueberries, strawberries, raspberries)
1 batch Mascarpone Cream (recipe below)

Directions

1. Make the Vanilla Custard and allow to cool 15 minutes. Begin assembling the angel food cake and the preparing the berries as the custard cools.
2. Cut angel food cake into slices (or shapes) and layer 1/3 in the bottom of a trifle dish.
3. Brush with Cointreau until just moistened.
4. Layer 1/4 of the berries over the cake.
5. Top with 1/3 of the custard.
6. Repeat layers twice. Angel food cake, Cointreau, berries and custard.
7. Finish with a layer of berries done in a design (or just load them on there).
8. Whip Maxcarpone Cream and layer (or pipe using a Ziploc bag) on top of the berries.
9. Refrigerate until ready to eat. This keeps very well overnight.


Vanilla Custard

from Allrecipes

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups  milk (I used non-fat, but you can use anything up to 2%)
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir constantly 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1-2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Mascarpone Cream
from Joy of Baking

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract

Directions

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

Bread Pudding with Bailey’s Custard

Warning! This is quite possibly the best, most decadent, delicious and amazing food item I’ve ever created. It is over-the-top rich. I have convinced myself that if I only eat it once a year or so, I don’t have to feel guilty about it. Sort of. I’m already dreaming of when I can make this again. It was heavenly. Here’s the thing about bread pudding. It’s bread. Lots of bread. Soaking with cream and sugar. And butter. Then served with a cream sauce. And, in this case – that cream sauce is drunken with Bailey’s Irish Cream Liqour. Absolutely NOT a diet food. But worth every single incredible calorie. As fancy as bread pudding seems, it’s really easy to throw together. Takes some time, but most of that it’s just sitting there drinking up the delicious creamy goodness or baking in the oven. The time you actually have to spend on creating it is minimal. [Read more…]

%d bloggers like this: