Kitchen Creations

Tuesday, January 29, 2013

Just A Little Trifle!

This dessert came about through a series of inspirations and culinary failures.  The end result was, I believe, a consummate success!  I will quote my friend Kelly on the end result, "I could seriously picture myself in a chair eating that trifle until I go into a coma."  That statement, my friends, is what every baker dreams of hearing, honestly!!!  So, here's the inspiration portion of the creation.  I wanted to make trifle, but my husband can't eat chocolate anymore.  So what to do?  I decided to make a fruit and vanilla pudding trifle.  For the cake.... Harvey Wallbanger, a Buegge family (or Whitley family) tradition!  I adjusted it and didn't add the pudding and exchanged orange juice for lemon juice (because of other ideas that were percolating in my head at that moment).  I had blueberries in the freezer that I had picked the previous summer, sumptuous blueberries that would taste great with a lemon flavor somewhere in the trifle!  Now for the failure turned inspiration portion.  I had a box of instant pudding, which normally goes in Harvey Wallbanger, but would be kept out to layer instead.  I tried to use almond milk in place of regular milk.  This was not a success, it was soupy.  Soooooo, change of plans..... make your own pudding from scratch; vanilla-lemon pudding!!!  So I had my layers, Harvey Wallbanger cake, vanilla-lemon pudding, blueberries and whip cream, Oh My!  It does take a bit of time to do this, but the results are so very worth it.

Here's to your trifle coma!!!

Blueberry Banger Trifle 
Cake -
1 box yellow cake mix
3 eggs
3/4 cup oil
1/4 cup water
1/4 cup Vodka
1/4 cup Galliano
1/4 cup lemon juice
Pudding -
3/4 cup sugar
2 Tbsp. flour
2 cups milk
2 egg yolks, beaten
4 Tbsp. butter
1 tsp. vanilla
1 1/2 tsp. lemon juice
Rest of the trifle
Blueberries (about 2-3 cups)
Whip cream (enough to layer 2 times)

  • Preheat oven to 350 degrees
  • Mix all cake ingredients together and bake for 30-40 minutes.  I bake the cake in a lightly greased bundt pan.  Then cut the cake into cubes.  

  • In a medium saucepan combine 3/4 cup of sugar and 2 Tbsp. flour and slowly add 2 cups of milk, while stirring/whisking.

  • Cook mixture on low (this is important because milk can easily scald - I will warn you, this feels like it takes forever and honestly, it kinda does - it's the longest part of this dessert).
  • Once the mixture thickens and bubbles, add 4 Tbsp. of the hot mixture to the beaten eggs and stir in.  Then add the eggs to the full sugar/milk mixture.
  • Cook for 2 more minutes.
  • Then remove from heat and add butter, vanilla and lemon juice.  Stir.
  • Now you are ready to layer.  Cake pieces, pudding, blueberries, whip cream, blueberries, cake, pudding, blueberries and whip cream!


Click here for printable recipe

1 comment:

  1. This dessert is amazing!!!! Glorious combination of favors, textures, and color. Absolutely perfect!