Friday, December 10, 2010

Trifle: the perfect pudding breakfast

This easy strawberry and Cointreau trifle is a perfect "make-ahead" dessert as it improves enormously with a day or so in the fridge... and the leftovers are the perfect "pudding breakfast".

I made it for a mid-week potluck Christmas dinner so prepared it the night before, then came home from work, covered it with whipped cream, sprinkled it with a crushed flake and headed out the door with it. I used bought custard, (which I am strangely fond of), but it you have the time and forethought you could make your own.... But that would mean getting started a couple of nights before to give the custard time to chill. Same with the sponge cake.

The dinner was over-catered, as potluck dinners invariably are, so I returned home with half a trifle to get through... I took some to work the following day for an mid-afternoon pick-me-up... and pick me up it did! I may have been a little heavy handed with the Cointreau as it felt like I was drinking on the job! If anyone had come too close I'm sure they would've smelled the alcohol on my breath.

I used Cointreau but any favourite liqueur would do. Or perhaps orange juice if you're not into boozy trifle... orange juice would also make this trifle more acceptable as a "pudding breakfast"... unless, of course, you see nothing wrong with drinking before 9am!

Strawberry and Cointreau Trifle
1 packet of sponge fingers or your best home-made sponge cake
600ml custard - bought or home-made
Cointreau or other liqueur (or orange juice) as required!
2 punnets of strawberries, hulled and sliced
300ml cream, softly whipped
1 chocolate flake bar

Dip the sponge fingers into Cointreau and line the bottom of a 20-ish centimetre square dish with them. Cover with sliced strawberries, custard and another layer of Cointreau-dipped sponge fingers. Refrigerate for at least 6 hours or overnight if possible.

An hour or two before serving, cover the trifle with whipped cream and sprinkle over crumbled chocolate. Chill until ready to serve in generous slices with extra fresh berries.

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