Damsel in dis Dress wrote:
> On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:
>
> >I know this is a cheater, but it's great and very easy to change what
> >you put in it
> > Trifle
> >Baked cake- I bake it on a sheet pan and cut into cubes when cool
> >Puddin- this is a trick I learned in school. Use instant pudding, and
> >when you make it, use heavy cream for half of the milk. I use my
> >kitchen aid- beat until it until it's thick and leaves "tracks"- comes
> >out like mousse
> >Fruit- whatever is in season, except melons- they are probably too
> >watery
> >Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
> >like, sprinkle a little champagne on the cubes (or not)
> >Put a layer of puddin' on top of that
> >Next, a layer of fruit, then cake, etc. Top with whipped cream and
> >toasted sliced almonds.
> >I made this a few weeks ago for a good friend who is a chocoholic, so I
> >used chocolate cake, loose ganache instead of champagne, and
> >raspberries. It was great! I've also used white cake, and lemon and
> >vanilla puddin mixed, with blueberries, raspberries, and blackberries,
> >which was also fantastic. But I use the puddin trick often- pate a
> >choux filling, etc. You could also use different booze- Chamboard,
> >kahula, godiva chocolate liquor, etc. Use your imagination!
>
> Thanks for posting this, Merry. It never even occured to me that a
> trifle could be so extremely versatile! This is a keeper. I'll watch
> the thrift shop for a trifle bowl. I've looked at them often, but
> Crash always reminded me that I didn't have a use for one. Now I do!
>
> Carol
Glad you like it- don't wait until you get a trifle bowl! I use a
plain clear glass mixing bowl which isn't quite as nice, but you can
see the layers anyway