How do you serve a trifle?

[Mbart]

For Easter, I wanted to try to make the Strawberry Cheesecake Trifle that was posted awhile back. Novice that I am, I've never made a trifle, and was wondering how you serve it? Doesn't it just sort of spill all over when you scoop it out of the glass bowl? I'd like it to "present" well if you know what I mean. Any suggestions?

[emilycat]

Yes, trifles tend to not quite hold their shape (as a cake would) when you serve them, but they're still lovely -- I would just serve them in glass bowls or even bulbous, squatty glasses (my parents have some like this from Germany, but I've never seen them anywhere else). Either way, use something that still allows the pretty layers to show. By the way, what kind are you making? I love trifles! http://www.cookinglight.com/bbs/smile.gif

Emily

[KellyD]

I don't think there's an easy way to present a trifle once it's served. It's before it's served that it is impressive - so make sure you make a show of bringing it to the table in a gorgeous trifle bowl and let everyone oh and ah. Then scoop it out and serve. The wonderful thing about trifle is the melding of all the flavors once it's served. Have a great Easter!

[aggie94]

The Italian trifle from earlier this year (maybe Jan/Feb?) held its shape really well after being chilled for a few hours. I was able to cut it into pie-like slices and serve it onto plates.

[Wendy w]

I haven't made trifle in a very long time and should since all of these wonderful fruit are coming into season. In my opinion, a trifle needs to be served in a deep, glass bowl for presentation purposes.

[Linda in MO]

All of the suggestions here are great. I agree with KellyD. Let everyone see it before you serve it up. If you're making the one I posted a while back, then it holds up pretty well when spooning it out. It's not a really loose mixture like a trifle made with custard/pudding. When I served it to my sorority, I made little individual trifles. I used more strawberries and made a layer of strawberries, then a layer of the cream cheese/cake mixture, then another layer of strawberries.

emilycat, here's the recipe. I'm not sure if it's the same one Mbart is baking or not, but it's really good. I'm sure real whipped cream could be subbed for the Cool Whip for those that have a CW aversion! http://www.cookinglight.com/bbs/tongue.gif

* Exported from MasterCook *

Strawberry Cheesecake Trifle

Recipe By : Linda in MO
Serving Size : 0 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts strawberries -- sliced (2 to 2 1/2)
2 Tablespoons sugar -- (2 to 3)
1 Tablespoon almond extract -- OPTIONAL (1 to 3 teaspoons)
1 large 10 inch angel food cake -- torn into pieces
2 --8 oz. blocks light cream cheese, softened
2 cups powdered sugar
1 cup sour cream
1 large tub or 2 small tubs light Cool Whip
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Mix strawberries with the 2-3 T. sugar and almond extract, if using. Set aside.

Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in Cool Whip.

You can either mix everything together at this point or---layer everything in a large clear glass bowl in this order: 1/2 cake pieces, 1/2 strawberries, 1/2 cream cheese mixture, repeat layers. (this is what I do)

You might want to decorate the top with additional strawberries and/or Cool Whip. Refrigerate.

Serving Ideas : You can make individual trifles by making them in 9 oz. clear plastic cups made by Solo. I used a 1/2 flat of strawberries and sugar to taste. I layered strawberries in the bottom of the cup, then the angel food cake mixture, then more strawberries. Garnish with additional Cool Whip if desired. This made a maximum of 26.

NOTES : I have also cut the recipe in half and just used a small angel food cake. I've also substitued 2 cans cherry pie filling for the strawberries, which is good but I like the strawberries better.

[Linda in MO]

You're welcome emilycat! And good luck on your race. You should be very proud of yourself! If you make the trifle, I hope you have lots of friends around to help you eat it. http://www.cookinglight.com/bbs/biggrin.gif It makes a lot.

[Mbart]

Linda and Emilycat, this is the recipe I was going to try...how many does it serve? I have a real pretty glass bowl that will work well, it's fairly big tho...or should i cut the recipe in half as you mentioned, as we will be only having 10 adults at our gathering? The kids won't have any (there are only 3 anyway) because of all the easter candy/chocolate. I like the idea of putting it in a big glass bowl for the "wow" effect, but if I cut the recipe in half then it might not fill the bowl well...

Thanks for all of your input everyone...I'm now interested in the other trifle mentioned, too...can anyone post?

[aggie94]

Mbart -

Was it the Italian trifle that you were interested in? I didn't see any other trifle mentioned, but I only scanned the posts. I'm at work, so don't have the recipe handy. Maybe someone else could offer it? It's the Zuppa Inglese and it's from either Jan/Feb or March of this year, whichever one had all the Italian recipes in cooking class.

Otherwise, I can post tonight from home. It's the only trifle I've ever made, and I thought it was good. It got compliments from friends as well.

[aggie94]

Mbart:

I'm not sure if this is the recipe you were interested in, but here it is anyway!

Zuppa Inglese
(Cooking Light, March 2001, page 144)

This dessert (pronounced ZOO-puh in-GLAY-zay) literally translates as "English soup." It's a classic Italian trifle made with custard and chocolate layered with liqueur-soaked cake. The combination of liqueurs can vary, but there should always be something red such as grenadine. "This particular concoction," says the author, "is one I learned from my mother."

1 cup powdered sugar
6 large egg yolks
6 tbsp. all-purpose flour
3 cups 2% reduced-fat milk
2 tsp. grated lemon rind
1 (10-ounce) loaf angel food cake, cut into 1/4-inch-thick slices
1/4 cup grenadine or raspberry syrup
2 tbsp. Drambuie or cognac
2 tbsp. cognac
1 tbsp. white rum
2 ounces semisweet chocolate, melted
1/4 cup coarsely chopped almonds

1. Put sugar and yolks in a large bowl, and beat with a mixer at high speed until pale yellow. Gradually add flour, beating until smooth.

2. Heat milk over medium-high heat in a medium, heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Gradually add the hot milk to sugar mixture, stirring constantly with a whisk. Return the milk mixture to pan. Cook the mixture over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Stir in rind.

3. Spoon 1/4 cup custard into the bottom of a 2-quart souffle dish or compote. Arrange 1/3 of the cake slices in a single layer over custard. Combine the grenadine, Drambuie, cognac, and rum. Brush grenadine mixture over cake slices until wet. Spread 1 1/4 cups custard over the cake slices. Arrange 1/3 of the cake slices in a single layer over custard. Brush the grenadine mixture over cake slices until wet. Combine 1 1/4 cups custard and chocolate, and spread over cake slices. Arrange remaining cake slices over custard. Brush with remaining grenadine mixture. Spread remaining custard over cake slices. Sprinkle with almonds. Cover and chill at least 4 hours.

Yield: 9 servings (serving size: 2/3 cup)

Calories 306 (26% from fat); Fat 8.8g (sat 3.5g, mono 3.4g, poly 1g); Protein 7.9g; Carb 45.1g; Fiber 1g; Chol 152mg; Iron 1.2mg; Sodium 283mg; Calcium 170mg

[emilycat]

Oh, yum, yum, yum! Thanks, Linda! This is going into my collection of trifle recipes -- Now I really don't know what dessert to make after this race! http://www.cookinglight.com/bbs/biggrin.gif

[Linda in MO]

Mbart, I'm not exactly sure how many it serves. I would think you could cut the recipe in half and serve 10. I would probably use a little more strawberries to "stretch" it though. For the full recipe I use a 4 1/2 quart glass Pyrex bowl and, if I remember right, it is pretty full. Hope that helps.

[Mbart]

thank you Linda. I'm looking forward to making (and eating!)this on Easter! And thank you, too, aggie94 for the Italian Trifle...sounds fabulous!

[luv2cook]

yeah, trifles are a pain to scoop out but the presentation can't be beat!