Monday, September 2, 2019

Raspberry and pear trifle

My darling husband volunteered to make a trifle for group dinner, but he was having a day where just standing was a challenge. So I made a trifle. Well, two, really, because it's only a tiny bit more work to make two trifles than one, and plenty of guests.

For the cake:
1 boxed devil food cake mix
1/3 cup oil (I used coconut & light olive)
1 cup water
2 eggs
1 Tbsp cocoa powder

For the custard:
2 Tablespoons Bird's Custard Powder
3 cups milk
1/2 tsp powdered ginger
1/8 tsp nutmeg
2 Tbsp raspberry jelly
1-2 cups frozen raspberries

For the fruit:
4 cans of sliced pears, drained

For the cream:
1 quart whipping cream
2 Tbsp vanilla extract
2 tsp fine sugar

First, make the cake according to box mix directions. (Although I threw in an extra tablespoon of cocoa powder, because it didn't seem very chocolately to me.) This makes enough for two trifles.

While the cake is baking, mix the custard powder and jelly in a large microwaveable bowl. Add the milk and spices, stir well until no clumps. Microwave for 6 minutes, stopping at least halfway to pull it out and stir it. Cool it down by dumping the frozen raspberries in, and stirring well. Let sit.

When the cake has cooled, cut it into chunks about 1/2" to 1" square. Divide in 4 parts.

Layer the trifle dishes with the cake, drizzle 1/4 of the custard on top, and put one can of pears as a layer. They don't have to be anywhere close to drained dry, just not sopping and soaking the cake.

Put half the cream ingredients in a bowl, whip it up, and spread half on each trifle. Repeat cake, pudding, pears, make a second batch of cream, and put that on top.

Cover and store in fridge until time to be eaten.

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