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.
Recipe
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.
Coffee
- 1 sachet of coffee (Nescafe)
- 1/4 cup hot water
Stir the coffee in the hot water and let it cool.
Trifle
- 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.
An Occasional Tart 