Monthly Archives: April 2012

Trifle with layers of Raspberry, Coffee and Hot Fudge mousse

Just a little trifle..

Just a little trifle..

First of all let me apologise for the picture. I realized I had not taken one out and the trifle was going fast. So I tried to get the best shot I could with my handy Galaxy SII.

I was going for a pot-luck and was trying to think of what I could make that would be quick (relatively) and something that did not involve baking as I was short on time. I was looking through my newspaper cut out (yes we still get the newspaper) and came across this recipe. I love the traditional English trifle, especially when you get fresh strawberries which are amazingly sweet and have little to no cores in them. However, this Raspberry Fudge Mocha Mousse Trifle which is a mouthful sounded quite delicious.  I of course changed things around a tad bit.

I decided to make my own fudge as I really like having hot fudge on ice cream (who doesn’t?) and I do not really like the store brands. I did a little googling to try to find a good hot fudge recipe and came across this. Now I have been a quiet lurker on Smitten Kitten’s site for a while. I love her site and photographs. Anyways in doing things in a haste as I wanted the fudge to cool down. I dumped everything into a bowl and made it. I also ran short of corn syrup so I used some pancake syrup instead. It came out wonderfully, and the next day I was able to reheat what I wanted to use and it was simply yummy (Yes I saved some for myself to pig out on).

When I took the dessert out of the fridge there was a line that was waiting on it. We took a little time in finding a spoon so that people be able to dig down and get to all the layers. I must say the dessert was definitely well received and was gone before everybody got a chance to have some.

I will apologize to the coffee lovers in advance. I don’t drink coffee and just keep the single use sachet’s for the times I have to make use of coffee. When I do not have those then I run down to Sumiers house and he brew’s me a cup of the flavor of the month. I, however, have to answer a few questions on what sort of coffee flavor I am looking for and how fine should the grains be … (coffee lovers will have an immediate appreciation for Sumiers plight – while the non-drinkers will totally understand the quizzical look on my face which says – I just want coffee :-)). Thanks for reading and I would love to hear your comments.


Hot Fudge Sauce (modified from Smitten Kitten)

  • 4.5 ounces milk chocolate
  • 3 tablespoons butter, unsalted, cut into chunks
  • 2/3 cup water
  • 1/3 cup sugar
  • 4 tablespoons corn syrup
  • 2 tablespoons pancake syrup
  • 2 tablespoons rum

Dump everything (except the rum)  into a pot and put it on a medium heat. Stir until everything is dissolved. Keep stirring for about another 3 minutes until the chocolate is completely melted. Then turn up the heat and let the mixture come to a boil. Then turn down the heat to a simmer and let it cook for about 10-12 minutes. Keep stirring occasionally and scrape down the sides of the pot. You will see after about 12 minutes that the sauce has reduced and has thickened. Turn off the heat and let it cool. Once it is cool add the rum and stir and it is ready.

Raspberry Sauce

  • 8oz packet of raspberries
  • 2 tbsp of raspberry jam
  • 1 tbsp water

Pick out about 20 strawberries and set them aside on a plate. Put the rest of the berries and the raspberry jam into a blender and puree. Add just about a tablespoon of water to think it down.


  • 1 sachet of coffee (Nescafe)
  • 1/4 cup hot water

Stir the coffee in the hot water and let it cool.


  • 6 cups heavy whipping cream
  • 8 tablespoons sugar
  • 1 Store bought pound cake (loaf size)

Cut up the pound cake into cubes.

Whip the cream until it start to thicken. Add sugar slowly and keep whipping until you get stiff peaks. Divide the whipped cream into three portions. Into the first portion fold in 3/4 cup of raspberry puree.

Now start assembling. Put down two layers of cubed pound cake into your trifle bowl. Pour on the raspberry mousse. Put this into the refrigerator while you get the next layer ready.

Into the second portion fold in the coffee. Take the trifle bowl out of the fridge and put on another cake layer (you should have finished all your cake by now). Then pour the coffee mousse on top and return to the fridge.

Into the last portion, fold in the now cooled hot fudge. Then pour this layer onto of the coffee layer. Decorate with Raspberries and refrigerate until ready to serve.


Lemon Parfait

Meyer Lemon Parfait

Meyer Lemon Parfait

When life gives you lemons you make lemonade. Okay life did not give me lemons I actually bought some Meyer lemons at the Buford Farmers market. I have always loved lemon tarts made with Meyer Lemons so that was my initial idea when I got them. However after perusing around the net I got the parfait idea from here. I was tickled pink since I could make little desserts as we were going to have a Game of Thrones airing. I wanted to actually make desserts from the book but I got just a tad bit sidetracked. I also got to make use of my little dessert glasses again.

I have made lemon curd before but with regular lemons. I modified my recipe and reduced the number of egg yolks from 6 to 4 (keeping it just a little healthy). However, that just made my curd a little translucent. It was absolutely delicious. Ask the people who happily wolfed it down. Especially Devang who grabbed the last one when a few more folks arrived and he thought there were none left.


makes 12 with a little leftover

Lemon Curd

3/4 cup granulated sugar
zest of 3 Meyer lemons
3/4 cup Meyer lemon juice (about 4 large lemons)
4 large egg yolks
5 tbsp unsalted butter, cut into tablespoon-sized pieces


Add all ingredients to a saucepan over low heat. Gently whisk and the butter will start to melt.  Continue whisking gently until the curd starts to thicken. This took me about 30 minutes on low heat. This curd will not become opaque. Remove from heat.

Pour through a mesh strainer and let it cool just a bit. Then use cling wrap pressed to the surface of the curd until you are ready to use it. This prevents it from getting a film. If you are just saving it for later you can let it cool completely and then cover and refrigerate. The curd will keep for a week in the refrigerator.

Graham Crust Layer

  • 12 graham cracker cookies crushed
  • 2 tbsp butter, melted

Combine the two so you get a moist mixture.

Whipped Cream Layer

  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 cups heavy whipping cream
  • 1.5 tbsp sugar

Cut the vanilla bean and scrape out the seeds. Whip the cream until it starts to thicken. Add the sugar and vanilla bean seeds and continue to beat until almost stiff peak. If you are using vanilla extract put it in at the end and whip just to combine.

To assemble

Divide the cracker crumbs between the dessert cups. Mine took about a heaped teaspoon. Spoon the lemon curd on top. I used a fork to beat the curd just so I got it a little runny. I then put the whipped cream in a sandwich bag, snipped off the tip and piped it on top. I then used a few dry graham cracker crumbs on top.

Cocado – Amaze Balls



I have been to Push Start Kitchen (an underground supper club in Atlanta) twice so far. Zach and Cristina are absolutely delightful hosts. Zach is an amazing chef and the food so far has never failed to please both visually and tantalize my taste buds always leaving me wanting to go back for more. I have to thank my friend Kiana for introducing me to that place.

On both occasions they have ended with this delightful Costa rican treat. I went googling on line for a recipe for it and found something called a Cocada. I went ahead and tried it out but reduced the sugar as it just seemed way too  much sugar at 2 cups!. Zach rolls his in powdered honey. I decided to roll the ones I made in a mix of almond and pecan grinds. I loved it and so did everybody else. Now these are  nowhere near as delicious as Zach’s but at the moment they will do.

The reason I called them Amaze Balls – is because that is the name Sumier came up with after he had the first one and Yen happily agreed.

I did one more modification, I took a quarter of the mixture and then added Lilikoi syrup to it and cooked it for a little longer to dry up the syrup. So I got a Lilikoi flavour to it – and those were simply delightful as well.


  • 1 can sweetened condensed milk
  • 1 1/4 cans granulated sugar – use the empty condensed milk can to measure it
  • 1 lb frozen grated coconut (unsweetened)
  • 1/4 cup of milk
  • 1 tsp vanilla extract
  • 1 cup almonds (skins on)
  • 1 cup pecans


Grease a baking sheet with butter and set aside.

Mix the condensed milk, sugar, coconut, vanilla extract and milk in a heavy-bottom saucepan and cook over medium-low heat, stirring constantly. When the bottom of the pan starts to show and the mixture is a bit thicker (20-25 minutes) and the color has turned a little turn off the heat. Pour the mixture on the baking sheet – spread out and let it cool.

Use your food processor to pulse the almonds and pecans to a powder.

Once the mixture is cool, using a small cookie scoop or two spoons, scoop the mixture, roll it into a tight ball between your palms and then roll it in the ground nut powder. Thats it!