While I have been accused of being a bit of a domestic diva, I'm not in the habit of promoting products. Recently, though, while I waited for something, I killed some time (and some cash) in WalMart where I found adorable little glass trifle bowls. They're just the perfect size for a single serving. And at $2 a pop, you wouldn't break the bank if you needed enough for a small luncheon. They make cute sugar bowls, too. And would be very sweet favors filled with colorful candy and tied with a bow.
In my case, house guests arrived a few days after I bought them. And I stumbled upon the best summer dessert ever - a summer trifle. I skipped the pudding altogether and simply used cubes of cake, fresh fruit, and whipped cream.
You can make this with store bought cake. I'll never tell! Pound cake or angel food cake would be great choices. I used the Big Blueberry Cake that I posted a few weeks ago. Shh, now don't go blabbing, but you can use that cake two ways and your guests won't even notice. Cut up part of it for the summer trifle, and serve the remaining pieces as coffeecake with breakfast the next day!
Of course, any yummy berries will do. Strawberries, blackberries, blueberries or a combination of whatever you have on hand.
I dressed mine up a little bit by pouring a bit of Chambord on the cake squares. You could just as easily use a different sweet fruit liqueur or rum.
2-3 pints assorted berries, strawberries, blueberries, blackberries
1/2 a cake
fruit liqueur or rum (optional)
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
Wash the berries and dry on paper towels. Cut the strawberries into pieces. Cut the cake into 1-inch (approximate) squares. Beat the heavy cream until it begins to take shape, then add the powdered sugar and vanilla and beat until it holds a shape but isn't stiff.
Begin with cake and berries. Sprinkle the cake with liqueur. Add a dollop of cream. Repeat, ending with the cream. Top with a berry.
|A little indulgence.|