Spice and Caramel Trifle

White Spice Pound Cake

Vanilla Spice Pudding

1 cup heavy cream, whipped to firm peaks

Caramel Sauce (from Joy of Cooking)

1 cup sugar

1/4 cup water

4 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

2 teaspoons vanilla

Pinch of salt

Place the sugar in a small, heavy saucepan. Add water evenly. Set pan over medium-high heat and swirl gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the pan tightly, and boil the syrup for 2 minutes. Uncover the pan and continue to boil the syrup until it begins to darken around the edges. Swirl the pan until the syrup turns deep amber.

Remove from the heat and add butter. Beat gently until incorporated. Stir in the heavy cream, vanilla, and salt.

To assemble trifle...

Cut cake into 1-inch cubes. Put half the cake pieces in bottom of glass bowl, then drizzle with half caramel sauce. Top with half of the pudding, and then repeat with remaining cake, sauce, and pudding. Spoon whipped cream onto the top.

Serves about 8.

Strawberry-Lemon Trifle

Lemon Filling:

3/4 cup fresh lemon juice

1 cup sugar

8 tablespoons (1 stick) unsalted butter

6 large egg yolks

1 1/4 cups heavy whipping cream

2 pints strawberries

Fallen Angel Food Cake (see note at end of cake recipe)

Strawberry Sauce

One 2-quart glass serving bowl

To make the lemon filling, bring the lemon juice, sugar, and butter to a boil in a nonreactive saucepan over low heat.  Meanwhile, whisk the yolks in a medium bowl.  Whisk one-third of the lemon mixture into the yolks.  Return the remaining lemon mixture to a boil over low heat and whisk in the yolk mixture.  Continue whisking constantly until the mixture is thickened and just at a boil.  Pour into a bowl, press plastic wrap against the surface and chill.  Immediately before assembling the dessert, whip the cream and fold it into the lemon curd. 

To assemble, rinse the berries, and reserve one or several to use for decoration.  Hull and slice the remaining berries.  Slice the cake into thin slices.  Place a layer of cake in the bottom of the glass bowl. Moisten the cake with the strawberry sauce, and strew with one-third of the sliced berries.  Spread with one-third of the lemon filling.  Repeat the pattern, ending with a final layer of lemon filling.  Top with one or more reserved whole berries.

Store in the refrigerator.  Serve with a large spoon.

Serves about 10.

From Perfect Cakes by Nick Malgieri, with some changes

Gingerbread and Caramel Trifle

Make the following:

Gingerbread
Vanilla Bean Pudding
Caramel Sauce
Whipped cream (about 2 cups heavy cream whipped with about 3 tablespoons sugar)


Gingerbread (from Claudia Fleming/Gramercy Tavern)

1 cup Guinness Stout
1 cup molasses
1/2 teapoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil

Heat oven to 350°F. Generously butter 9x9 or 8x10-inch cake pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 30 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.


Vanilla Bean Pudding (from Smitten Kitchen blog)

2 2/3 cups whole milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl.

Into the sugar and cornstarch mixture, gradually whisk the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk in the saucepan is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

 Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it, and transfer to a bowl. Cover with plastic wrap and chill in refrigerator until fully set, about 2 hours.


Caramel Sauce (from Joy of Cooking)
1 cup sugar
1/4 cup water
4 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla
Pinch of salt

Place the sugar in a small, heavy saucepan. Add water evenly. Set pan over medium-high heat and swirl gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the pan tightly, and boil the syrup for 2 minutes. Uncover the pan and continue to boil the syrup until it begins to darken around the edges. Swirl the pan until the syrup turns deep amber.

Remove from the heat and add butter. Beat gently until incorporated. Stir in the heavy cream, vanilla, and salt.


To assemble trifle...
Cut gingerbread into 1-inch cubes. Put half the gingerbread pieces in bottom of glass bowl, then drizzle with half caramel sauce. Top with half of the pudding, and then repeat with remaining gingerbread, sauce, and pudding. Spoon whipped cream onto the top.

Serves 8 to 12.