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Rum-infused Fruit Trifle
Created by: Howcan Team
Ingredients
- 1 store-bought pound cake, cut into cubes
- 1/2 cup of rum
- 2 cups of mixed fresh berries (strawberries, blueberries, raspberries)
- 1 can of custard
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of slivered almonds, toasted (optional)
Instructions
- In a small bowl, pour 1/2 cup of rum over the cubed pound cake and let it soak for 10 minutes.
- In a trifle dish or a large glass bowl, layer half of the rum-soaked pound cake cubes at the bottom.
- Add a layer of mixed fresh berries on top of the pound cake.
- Pour half of the can of custard over the berries, spreading it evenly with a spatula.
- Repeat the layers with the remaining pound cake, berries, and custard.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top layer of custard.
- Garnish with toasted slivered almonds, if desired.
- Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.
- Serve chilled and enjoy responsibly.
The history of Fruit Trifle dates back to 16th century England, where it was initially known as a "fool," consisting of layers of custard, fruit, and cake. Over time, the addition of sherry or rum became popular, transforming the traditional dessert into an adult indulgence. Renowned chefs like Jamie Oliver and Nigella Lawson have put their own spin on the classic trifle, incorporating a splash of rum to elevate the flavors. Today, the best versions of this adult treat can be found in upscale restaurants and bakeries, where the balance of rum-soaked sponge cake, creamy custard, and fresh fruits creates a decadent delight for the senses. For a perfect adult trifle, it's crucial to use high-quality rum and fresh, seasonal fruits to achieve a harmonious blend of flavors.
30 min
8
320 calories
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