Adam’s work was having a Spring into Spring potluck/party today. Adam was making sloppy joes to bring in, but I wanted to make something fun and springy. I decided a triffle would be perfect and I had 3/4 of a pound cake sitting at home that was going to go to waste. So I scrapped off the frosting and cut into chunks!
Adam said this was great, and my bowl came back dirty so obviously it was enjoyed.
Red Velvet Trifle (From: Myself)
- red velvet pound cake cut into cubes
- 16 oz whipping cream
- 1/2 c. powdered sugar
- vanilla pastry cream recipe to follow
- 1 pkg. strawberries, sliced
- 1 lg. can pineapple chunks, drained
In mixer pour whipping cream, whip with whisk until it starts to thicken add powered sugar and whip until desired thickness and sugar is all incorporated.
In truffle bowl lay on layer of cake chunks, cover with 1/2 of vanilla pastry cream, 1/2 pkg of strawberrys, 1/2 can of pineapple, layer whipping cream on top.
Repeat with cake mixture. End with whiped cream and then sprinkle little fruit on the top.
This is best served after sitting in the fridge overnight.
Vanilla Pastry Cream (From: Gourmet Girl)
- 3 cups milk
- 1 cup sugar
- 1/4 cup cornstarch
- 6 egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla
- 2 teaspoons Grand Marnier
In a heavy stainless steel pot over medium heat, bring the milk to a simmer. In a medium mixing bowl, whisk the cornstarch and sugar together then add to the milk whisking occasionally.
In the same bowl, whisk egg yolks and about 1/2 cup of the hot milk mixture. Mix together until incorporated then pour egg mixture into the pot. Whisk constantly until the mixture comes to a boil. Making sure to stir well around the corners of the pot so nothing sticks.
Once the mixture reaches a boil, cook for 2 minutes longer. Remove from heat and mix in butter, vanilla, and Grand Marnier. Once all ingredients are incorporated and butter has melted place a sheet of plastic wrap directly on the surface of the pastry cream. (this will keep a skin from forming). Refrigerate cream until ready to use or up to 4 days.
