There should always be room for dessert! And if you don’t agree with that … there are certain doctors to cure you of such a spell.  Okay, okay … I know not everyone may indulge in it, but you most certainly can have a little piece of heaven once in a while. The key to enjoying food, or anything on this earthly life, is moderation. Then again, when you look at all these dessert recipes online and on recipe books … you wonder if you were just born to be tormented. Having a sweet tooth can sometimes be a curse. I have more than a sweet tooth! I have a full set of sweet fangs. One for each day of the month.
Holidays are the best excuse for me to make those devilish creamy desserts and ha! – Easter baby! So I decided on what to make. Of course there’s always that reliable tub of ice cream I could always buy from the supermarket, but, meh… it’s time for something a little less basic, but not too fussy to make. Mangoes are in season and quite a good idea to pick up on for a dessert. I am dead set on a Trifle!
Trifles date back to old England and have since evolved in a variation of sorts to date. Its basic composition is sponge cake, cream, custard and fruit. These are arranged in layers in a deep glass dish or bowl, topped with puffy clouds of cream. You may also want to layer it with biscuits or cookies soaked in coffee or you may opt to soak the sponge cake pieces in a bit of sweet alcohol for some kick and flavour.
This is a great way to recycle left over cake, biscuits and fruit. I’ve been in love with this dessert ever since I saw it on an old magazine while scrounging around for clippings to use for my son’s school project.
Play around with it as there is no golden rule to follow on this, other than not over soaking the sponge cake because it’s going to end up a pile of moosh. Trifles can be served as one big centrepiece dish or in individual serving glasses.
Try this recipe below and let me know how it goes down.
Cherry Chocolate Trifle
Ingredients:
- 1 (19.8 ounce) package brownie mix, or ready baked brownies or some left over chocolate cake
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1/2 cup water
- 1 (14 ounce) can sweetened condensed milk
- 2 cups frozen whipped topping, thawed
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 pack of Reese’s peanut butter cups, chopped in chunks
- 1 can cherry pie filling
- 1 chocolate candy bar of your choice
Instructions:
Prepare the brownie mix according to the directions on the box. Set aside and cool completely. Cut into 1 inch squares. Or if you bought ready baked brownies or have some left over chocolate cake, cut them accordingly
- In a large bowl combine pudding mix, water and sweetened condensed milk. Mix until smooth, and then carefully fold in 8 ounces whipped topping.
- In a trifle bowl, place half of the brownies, sprinkle chunks of Reese’s and follow on with a layer of cherry pie filling. Add the layer of chocolate pudding and a layer of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish and a sprig of mint leaves. Refrigerate 8 hours before serving.
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