Last week in honour of the new season of True Blood our dear friends Steve and Sam had us over for a viewing party. Steve, another master baker scientist extraordinaire, made a delicious trifle. It was divine and reminded me of the mini-trifles Maureen made for our engagement party (Thanks Maureen!). Steve was gracious to share his recipe, so here it is!!
Peach Trifle (otherwise known as English Trifle, or True Blood food for humans)
1 Trifle Bowl — the presentation is one of the best parts of this dessert, so the trifle bowl is essential.
1 (18.25 ounce — standard size) package yellow cake mix [or double this recipe]
12 oz. raspberry jam
1 (29 ounce) can sliced peaches [or fresh peaches, if they are in season]
1/2 cup sherry or brandy
1 (6 serving size) vanilla pudding mix [or homemade vanilla pudding!]
3 cups milk
2 cups heavy whipping cream
Sliced toasted almonds
1) Prepare the cake layers in 2, 9-inch round cake pans per the box’s instructions, i.e, 2 separated cakes for layering
2) Once cooled, place one layer in the bottom of the trifle dish. Cover with 1/2 jam, 1/2 peaches, 1/2 liquor, and some of the juice from the peaches. Use up to 1/2 of the juice — this will determine the moistness of the cake — and 1/2 of the juice will yield a very moist, almost sloppy trifle.
3) Place the next layer of cake on top of all the ingredients that you just added. Repeat the placement of the jam, peaches, and liquor in the same manner on top of the second layer of cake.
4) This step is optional in my opinion, but the classic recipe calls for it. I think that the trifle is excellent without the pudding layer. Prepare the vanilla pudding according to the package using the 3 cups of milk. Pour the hot pudding over the top of the trifle; let cool.
5) When pudding is cool and set, whip fresh whipping cream and spread on top. Decorate with toasted sliced almonds.
Keeps well in the fridge, or eat it all at once if you are trifle obsessed! Goes well with coffee and vampires too.