Spirits In Trifle Puddings: Flavour Explorations And Recipe Inside
Made out of cake, cream, fresh fruits, custard, and sometimes even jelly, a traditional trifle is an excellent pudding that can be served after a hearty meal. All the ingredients that go into assembling the trifle are layered on top of one another in a round glass container or bowl with a long stand. The trifle is scooped out of this circular bowl for serving in such a way that every layer is put onto a plate. What makes the trifle stand out are these flavour combinations of fruits, custard and cake that turn the simple dish into a favoured sweet treat.
One of the ingredients often added to a trifle pudding is a premium spirit. When a liquor like whisky or rum is infused into the dessert, it lends them a lot of flavourful depth and nuance. Spirits infuse a slightly tart, smoky and spicy quality into the dessert without becoming too overpowering. Flavours of the creamy and sweet ingredients are undercut with this addition, so that the trifle acquires a complex mix of bitter, caramelised and sweet tastes.
Nutty And Caramelised Flavours
While a classic trifle contains crème fraîche and vanilla custard, over time different variations of the pudding have come up which include the addition of fruity and nutty ingredients. Sometimes, a trifle pudding is infused with freshly brewed coffee or with chocolate for more caramelised and earthy tones.
Such trifles require spirits which complement these tasting notes. Infuse chocolate or coffee trifles with spirits like Baileys Original Irish Cream Liqueur or a classic Johnnie Walker Black Label or any other premium whisky of choice to add velvety textures and smoky, nutty tastes to the pudding.
Fruity And Citrus Flavours
Another category of trifles which can be prepared as a pudding is a more fruity rendition complete with the flavours of lemons and strawberries that build tang and acidity into the dessert. In such citrus forward trifles, orange or raspberry liqueurs can be put to use to make these sour and tart flavours more pronounced. As well, cherry brandy or a good quality sherry can also be infused in berry forward trifles for their fruity and slightly citrusy flavour notes.
Here’s a simple recipe to prepare a citrus-forward berry trifle complete with the earthy and caramelised notes of a good quality rum:
Ingredients:
For the cake layer
1 homemade or store bought sponge cake or ladyfingers
½ cup Captain Morgan Dark Rum or any other premium rum of choice
¼ cup freshly squeezed orange juice
For the macerated berries
2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
2 tablespoons sugar
2 tablespoons Captain Morgan Dark Rum or any other premium rum of choice
For the vanilla custard
2 cups whole milk
½ cup sugar
4 egg yolks
2 tablespoon cornstarch
1 tablespoon vanilla extract
For the whipped cream
1 ½ cup heavy cream
2 tablespoon powdered sugar
1 tablespoon Captain Morgan Dark Rum or any other premium rum of choice
Dark chocolate shavings, berries and orange zest for garnish
Method:
For the cake layer:
– Cut one sponge cake or ladyfingers into slices or cubes. For the rum infusion, mix ½ cup Captain Morgan Dark Rum or any other premium rum of choice and ¼ cup freshly squeezed orange juice and drizzle over the cake. Allow this to soak for 5-7 minutes.
For the macerated berries:
– Toss 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries) with 2 tablespoons sugar and 2 tablespoons Captain Morgan Dark Rum or any other premium rum of choice. Let the mixture sit for 15-20 minutes until the berries begin to release their juices.
For the vanilla custard:
– Warm 2 cups of whole milk in a pan without bringing it to a boil. Whisk ½ cup sugar, 4 egg yolks and 2 tablespoon cornstarch in a bowl until smooth. Slowly add this mixture to milk, whisking all the while. Now, place this mixture again on the flame on low heat and allow it to thicken slightly. Remove from heat and add 1 tablespoon vanilla extract. Let the custard cool completely.
For the whipped cream
– Whip 1 ½ cup heavy cream, 2 tablespoon powdered sugar and 1 tablespoon Captain Morgan Dark Rum or any other premium rum of choice until smooth.
Assemble the trifle
– In a glass bowl, first place the soaked cake at the bottom followed by a layer of macerated berries and their juices, vanilla custard and whipped cream. Repeat the layers in the same order if necessary. Garnish with dark chocolate shavings, berries and orange zest.
Pro tip: Follow a similar recipe to craft chocolatey trifles with spirits by infusing sponge cakes and fruits with whiskies such as Johnnie Walker Black Label or any other premium whisky of choice.
Tips To Get Alcohol Infusion In Trifles Right Every Time
While crafting an alcohol-infused trifle, it might become a tad tricky to avoid turning the pudding into a soggy or excessively bitter dessert. Here are some handy tips to get infusions right in trifle puddings:
– Use precise measurements: Ensure that the amount of rum or whisky being used for the infusion sticks to the precise measurements required to make the dessert. Generally, for one sponge cake, ½ cup rum would be enough for the infusion. Similarly, 2 tablespoons of rum can be drizzled over berries so they soak in the flavours of the spirit. Use just 1 tablespoon spirit in the whipped cream as well so that its flavours are present through several layers of the trifle without becoming overpowering.
– Squeeze sponge cake: Another interesting way to balance the flavours of rum or whisky is to squeeze out any excess soaked liquid from the sponge cake before layering. This will also prevent the trifle from becoming soggy.
– Add plain custard: In a classic trifle recipe, vanilla or fruit-flavoured custard counteracts the caramelised and tart notes of the spirit with its creamy layer. When almost every trifle layer contains alcohol infusions, preparing a traditional plain custard enables crafting a well-balanced dessert.
Drink Responsibly. This communication is for audiences above the age of 25.
