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Well, well, how many things in this life feels as good as a dessert? And if the dessert seems like it took a lot of hours to make and it was challenging and leaves everyone “WOW! Did you make it? You have a huge talent for making desserts! ”, but truth to be told it was super easy and it didn’t even take that long? Well, this is the recipe that I bring today to share with you!
Who out there has already heard about Trifle?
Trifle is a dessert that has origin in England in the middle of the 18th century. Some say that the first time a trifle was made was even earlier than that, in the 16th century, but it was only around 1750 that Trifle really began to popularize in England.
Originally this recipe consisted of layers of cake (traditionally sponge cake) soaked in alcohol (which could be brandy, port wine, etc…), jam and / or fruit and custard, and nowadays the recipe still follows the same “rules”. Of course, outside of its origin country, the Trifle is reinterpreted in the most different ways, but one thing is transversal everywhere, the layers and the combination of fruit, with cake and a custard.
Just googling the word Trifle and an infinite number of versions appear to us, this is because although it is not the fastest recipe in the world and it takes some processes, it is still a very simple recipe and that generally pleases everyone. Not to mention the beauty of seeing a glass bowl with different layers, colors and textures (for some reason, in the 18th century it was part of feast tables).
Now here just for us, who has never had a cake disaster, with the cake stucked into the pan and that in the middle of despair turned into a kind of trifle that delighted everyone? Yeah, I know, I know, you don’t have to confess.
SIMPLE | CREAMY | FRUITY | SWEET | ELEGANT | FESTIVE | WITH RICH AND COMPLEX FLAVOURS
From so many versions that I could bring, the trifle that I bring today to share with you combines strong flavors that when together become a sublime combination!
Pear, cinnamon and Port Wine! Can it be more perfect than this? I doubt!
This trifle is composed of a layer of baked pears flavored with cinnamon and Port wine, a layer of a custard also flavored with cinnamon and Port wine and finally a layer of a fluffy cinnamon cake.
Seen like this, it looks like too much cinnamon and too much Port wine, but a question arises. What’s that of too much cinnamon and too much Port wine for a Portuguese?
This recipe is not the fastest, but it is one of the easiest, so there is no reason to keep it for later. Especially because the ingredients are very simple and I’m sure that you have all with you at home.
Shall we see what we need?
FOR THE PEARS
7 pears (about 1kg)
4 tbsp of yeallow sugar
60 ml of Cockburn’s LBV Port
2 coffee spoons of cinnamon
FOR THE CUSTARD
1Lt of unsweetened soy milk
60 ml of Cockburn’s LBV Port
1 coffee spoon of cinnamon
7 tbsp of corn starch
5 tbsp of yellow sugar
FOR THE CAKE
See CINNAMON CAKE recipe
FOR THE PEARS
7 pears (about 1kg)
4 tbsp of yeallow sugar
60 ml of Cockburn’s LBV Port
2 coffee spoons of cinnamon
FOR THE CUSTARD
1Lt of unsweetened soy milk
60 ml of Cockburn’s LBV Port
1 coffee spoon of cinnamon
7 tbsp of corn starch
5 tbsp of yellow sugar
FOR THE CAKE
See CINNAMON CAKE recipe
1- Preheat the oven to 180 ° C.
2- Peel the pears and cut them into cubes. Place them on a baking tray with the Port wine, the sugar and the cinnamon. Wrap it well with your hands and put it in the oven for about 1h30mins, so that the pears bake well and start to caramelize. This is the point that you want. Open the oven every 20 minutes +/- and stir it so that all the pear pieces are evenly baked and avoid burning some.
3- Meanwhile, and to take advantage that the oven is turned on at the right temperature, make the Cinnamon Cake, following the instructions in the post.
4- Take to the stove a pan with all the custard ingredients inside. Stir well with a whisk to completely dissolve the corn starch.
5- As soon as the corn starch has dissolved, turn on the stove over medium heat and let it boil. Continue to stir with the whisk.
6- Once as it starts to boil, reduce the intensity of the heat so that it continues to boil but without so much intensity. Stir constantly until you feel the custard has thickened. It should take about 30 seconds after it started to boil. Remove from heat, pour into a container and let cool. (put cling film right on top of the custard, to prevent it from forming a film on top)
7- For the assembly you do not need to wait for all the elements to be completely cold, but do not do it while they are really hot. Then wait for them to cool down to a temperature that you can handle with your hands.
8- Start by placing a first layer of pears in a large glass bowl, followed by a layer of custard and finally the cake. The cake should be crumbled with your hands. Repeat the process until you reach the top of your glass bowl. The last layer must be cake.
9- If you are making the recipe in a very hot season you should take the trifle to the fridge, if it is not hot, there is no need to put it in the cold. If after serving the trifle there is still any left, then you should keep it in the fridge.
1- Preheat the oven to 180 ° C.
2- Peel the pears and cut them into cubes. Place them on a baking tray with the Port wine, the sugar and the cinnamon. Wrap it well with your hands and put it in the oven for about 1h30mins, so that the pears bake well and start to caramelize. This is the point that you want. Open the oven every 20 minutes +/- and stir it so that all the pear pieces are evenly baked and avoid burning some.
3- Meanwhile, and to take advantage that the oven is turned on at the right temperature, make the Cinnamon Cake, following the instructions in the post.
4- Take to the stove a pan with all the custard ingredients inside. Stir well with a whisk to completely dissolve the corn starch.
5- As soon as the corn starch has dissolved, turn on the stove over medium heat and let it boil. Continue to stir with the whisk.
6- Once as it starts to boil, reduce the intensity of the heat so that it continues to boil but without so much intensity. Stir constantly until you feel the custard has thickened. It should take about 30 seconds after it started to boil. Remove from heat, pour into a container and let cool. (put cling film right on top of the custard, to prevent it from forming a film on top)
7- For the assembly you do not need to wait for all the elements to be completely cold, but do not do it while they are really hot. Then wait for them to cool down to a temperature that you can handle with your hands.
8- Start by placing a first layer of pears in a large glass bowl, followed by a layer of custard and finally the cake. The cake should be crumbled with your hands. Repeat the process until you reach the top of your glass bowl. The last layer must be cake.
9- If you are making the recipe in a very hot season you should take the trifle to the fridge, if it is not hot, there is no need to put it in the cold. If after serving the trifle there is still any left, then you should keep it in the fridge.
* You should preferably assemble the trifle in a large, unadorned glass bowl, so that all layers can be seen. You can also assemble in individual glass bowls.
*Be careful when choosing the Port wine because not all are suitable for vegans (I used Cockburn’s LBV Port).
* You should preferably assemble the trifle in a large, unadorned glass bowl, so that all layers can be seen. You can also assemble in individual glass bowls.
*Be careful when choosing the Port wine because not all are suitable for vegans (I used Cockburn’s LBV Port).
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!