21st-Century Trifle
flickr.com/raspberri cupcakes
This update of the classic dessert takes practically no prep, and pleases picky palates too.
Ingredients
store-bought angel food cake
store-bought pound cake
brownies
banana bread
macaroons
whipped cream, with vanilla
chocolate pudding, or vanilla pudding
canned custard
vanilla yogurt
washed fresh berries
diced pineapple
mandarin orange, segments
diced mango
Very Strawberry Sauce
store-bought chocolate sauce, or butterscotch sauce
chopped chocolate-toffee bars
toasted coconut, or granola
Instructions
Choose as many items as you like from each category: cake or cookies, fillings, fruit, sauces and toppings
A make-your-own trifle bar is the perfect place to use Grandma's glass bowls or wine glasses for adults; little kids love acrylic martini glasses or clear plastic cups. Lay them out with plenty of spoons.
Cut the cake into cubes, crumble cookies and place them, along with the other ingredients you've chosen, into individual bowls. Cover cake cubes with plastic wrap and refrigerate fruits and fillings until serving time. Guests can make their own custom-tailored trifles by layering cake, creamy filling, fruit, sauce and toppings. Sit back and enjoy!
Very Strawberry Sauce: 2 cups frozen unsweetened strawberries, thawed (about half a 600 g package); 3 tbsp (45 mL) liquid honey or icing sugar; 1 tbsp (15 mL) orange or lemon juice. Directions: Place strawberries, honey and juice in the bowl of a blender or food processor, cover and purée. Taste and stir in more honey or juice if needed. Serve immediately or cover and refrigerate for up to 3 days. Makes 1 1/4 cups (300 mL).