For St. Patrick's Day this year we were invited over to a friend's house and so I didn't go all out and make delicious corned beef, cabbage, soda bread, etc. I did get to bring the dessert, however, and although not strictly traditional, came up with this beauty.
Trifles are a traditional dessert from England, Scotland, and of course Ireland. They are great because they were made originally to use leftover cake and super simple ingredients layered together to look fabulous, taste delicious, all the while being incredibly simple to make!
I made mine with a little twist because I enjoy doing things from scratch to give them a little extra flair, although this recipe could easily be adapted using boxed pudding mix, pre-made cakes, and pre-made whipped cream/topping. However, I guarantee if you invest the time into doing them yourself, the overall quality and taste will be far superior!!! Also I hate cool-whip, just throwing it out there that there is no substitute for real cream in our house, and especially not whipped oil... Gross.
Mint Chocolate Trifle
1 package prepared chocolate pudding*
1/2 9"X 5" pound cake loaf*
1 package prepared vanilla pudding*
1/2 prepared devil's food cake (I cheated and used one box mix)
1 cup Bailey's irish cream flavored coffee creamer (or use the real deal if you'd like)
1 pint heavy whipping cream
1/2 tsp peppermint extract
1/4 cup powdered sugar
1 white chocolate candy bar, frozen
1 dark chocolate candy bar, frozen
-Poke a bunch of holes in the devil's food cake with a fork and pour 1/2 cup of the creamer over it.
-Repeat with the pound cake and let both cakes sit for 30 min. in the fridge soaking up the goodness.
-Whip the cream, powdered sugar, and peppermint extract on high in a mixer (or using a whisk if you're old school and have strong forearms) until almost stiff peaks form, you don't want it to turn into butter, but it needs to have enough structure that heavy pudding and cake can sit on top of it without deflating the cream completely.
-Shave the two chocolate bars using a vegetable peeler along the side of the bar and return the shavings to the freezer.
-Add green food coloring to the prepared vanilla pudding until it reaches the color you like.
-Pull out the cakes from the fridge and cut them into 1" cubes
-In a clean trifle bowl (or you could use a nice looking glass bowl, just something that will show off those pretty layers!) begin layering all the ingredients.
-Start with a layer of about an inch of chocolate pudding, spreading it out evenly and being careful not to get any on the sides of the glass, if you do, just wipe it clean with a paper towel.
-Layer about half of the pound cake cubes evenly on top of the chocolate pudding, pressing down slightly.
-Create a layer of the vanilla pudding about an inch high, covering the pound cake as evenly as possible.
-Layer about half of the devil's food cake cubes evenly on top of the vanilla pudding, again pressing down slightly.
-Carefully make a 1" layer of the whipped cream on top of the devil's food cake and sprinkle with half of the chocolate shavings.
-Repeat with all of the layers so there are two of each ingredient and ending again with the chocolate shavings on top of the whipped cream.
Seriously, trifles are the best because they are so simple and lovely! The only downside, there is no pretty way to serve this, oh and you will want to eat the whole thing by yourself! Following are my recipes for the pound cake and puddings in case you decide to venture into the all scratch version!
Butter Pound Cake
3 eggs, room temperature
3 Tbsp milk, room temperature
3 tsp vanilla extract
1 1/2 cups flour, sifted
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 1/2 sticks + 1 Tbsp butter, room temperature
-Preheat oven to 350 degrees F and place rack in center of oven.
-Butter generously a 9"X 5"X 3" loaf pan and dust with flour.
-Whisk together the eggs, milk, and vanilla.
-Using a stand mixer, mix the dry ingredients on low using the paddle attachment for about 30 seconds.
-Mix in the butter and about 1/2 of the egg mixture until moistened, then increase the speed to medium and mix for an additional minute.
-Scrape the sides of the bowl and slowly mix in the remaining egg mixture, mixing an additional minute on medium speed to incorporate and aerate the batter.
-Pour the batter into the prepared loaf pan and smooth the top using a buttered rubber/silicone spatula.
-Bake for 55-65 minutes until cake is golden brown on the outside and inserting a toothpick comes out clean.
The following pudding recipes make dry pudding mixes like you would buy in the store, so they can be kept in the pantry forever until you're ready to use them.
Vanilla Pudding
3/4 cup nonfat dry milk powder
3/4 cup cornstarch
1 cup granulated sugar
1 tsp salt
-Mix all ingredients together and divide the powder into 5, 1/2 cup portions storing in ziplock baggies, this will translate as one box of pudding mix for other recipes.
To prepare pudding:
2 cups milk
3 Tbsp vanilla extract
-Heat the milk until just boiling.
-Add one portion of pudding mix.
-Turn down heat to medium and whisk until just thickened and coats the back of a spoon (nappe).
-Turn off heat and whisk in vanilla extract.
-Chill in refrigerator at least 1 hour before serving.
I promise you this is the best chocolate pudding that comes from a dry mix... Seriously delicious!
Double Chocolate Pudding
1 cup good quality cocoa powder
1/2 cup cornstarch
1 1/2 cup powdered sugar
1/2 cup nonfat dry milk powder
1 tsp salt
-Mix all ingredients together and divide the powder into 7, 1/2 cup portions storing in ziplock baggies, this will translate as one box of pudding mix for other recipes.
To prepare pudding:
2 cups milk
1 cup chocolate chips
1 1/2 Tbsp vanilla extract
-Heat the milk until just boiling.
-Whisk in the chocolate chips until completely melted.
-Add one portion of pudding mix.
-Turn down heat to medium and whisk until just thickened and coats the back of a spoon (nappe).
-Turn off heat and whisk in vanilla extract.
-Chill in refrigerator at least 1 hour before serving.
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