Jam jar trifle

By Rodney Bowers
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SERVES
4
 TO
6

Ingredients

FRUIT

  • 4 cups fresh, seasonal berries or cherries
  • 1 lime, zest/juice
  • 1 tablespoon sugar

WHIPPED CREAM

  • 3 cups heavy cream
  • 1/3 cup icing sugar
  • 1 cup of vanilla custard
  • 2 teaspoons vanilla

TRIFLE

  • One fresh pound cake
  • 1/2 cup crushed cookie (ex. lemon, Amaretti, ginger snap)
  • 1/4 cup orange liqueur (optional)
  • 1/4 cup sherry or cherry liqueur (optional)

Directions

FRUIT

  1. In a small bowl, toss the berries/cherries with the sugar and lime and let stand at room temperature for 20 minutes.  Check for sweetness, adding more sugar if called for.

WHIPPED CREAM

  1. In a large bowl using an electric mixer, whisk the cream to soft peaks with the vanilla then add the icing sugar.  
  2. Whip to stiff peaks then fold in the custard and chill in fridge.

TRIFLE

  1. Cut the pound cake into 25 mm cubes.  Using four to six jam jars, place some cake in the bottom of each.  
  2. Drizzle the cake with the liqueur. 
  3. Layer with the fruit, whipped cream, and a spoon of cookie until nearing the top of the jar.
  4. Top with a large dollop of cream and garnish with cookie and fruit.

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