Because the year is coming to an end and we all love sweet endings, here’s another easy peasy dessert recipe back-to-back! If you don’t want to turn on the oven to bake sweet goodies, this is the recipe for you.
This is just a very basic trifle recipe that you can change up depending on the cake, jam and fruit you have. And nope, this is NOT the traditional trifle where you have to fiddle with custard and then cooking up jelly. I’m kinda done with those overly rich, cloying trifles. Nigella (whom I love love love) inspired me to try making simplified trifle this way and I have made so many variations of this since.
For the record, I’ve made this trifle in 10 minutes tops before. Yes, I was doing it in super speed because I was running out of time and was panting at the end. Still, something that can be done in 10 minutes… that’s a no-brainer, right?
For this version, I use:
a Chocolate Pound Cake, Strawberries, Strawberry Jam, Brown Sugar, Lemon Juice and Cream
What makes this easy is you can use leftover cake you baked yourself or get a store bought one and zhoozh it up!
That was merely 10-15 minutes of actual work. The cake needs to sit in the fridge for a while to allow the flavours to meld . Once that happens, you are rewarded with a trifle that’s not only aesthetically pleasing, but a delight to your palate!
If you switch things up, let me know in the comments!
“And the Lord direct your hearts into the love of God, and into the patient waiting for Christ.” (2 Thessalonians 3:5)
Strawberry Chocolate Trifle
inspired by Nigella
1 Chocolate Pound Cake
2 cups Strawberries, cleaned, trimmed and quartered
2 heaping tbsp Strawberry Jam
1/4 cup Brown Sugar
1 tbsp Lemon Juice
2 tbsp Water
1 cup Heavy Cream
dark chocolate, for grating over
- Macerate the strawberry quarters with lemon juice and brown sugar. Set aside.
- Break up pound cake and lay on the base of the bowl.
- Getting back to the macerated and juicy strawberries, add in jam and water. Microwave it on HIGH for 10 seconds or until jam has melted into the juices.
- Arrange the strawberry pieces around the side of the bowl and in the centre if there is enough.
- Pour over the leftover juices of the strawberries to soak cake pieces.
- Whip up cream and spread it over the fruit layer.
- Grate over some dark chocolate and decorate with leftover strawberries.
- Let it sit in the fridge for at least 30 minutes.
- Spoon into pretty bowls and serve!