mat osv. -

125. Mini trifles

Ingredients

· approximately 12 thin slices pound cake
· about ½ cup of rakia or fruit brandy/ eau de vie/ Poire Williams/ Calvados
· approximately 4 cups prepared custard or pastry cream
· 4 cups mixed berries, sliced in halves if they are larger
· 4-6 tablespoons whipped cream

Instructions

1. Briefly soak the pound cake slices in the fruit brandy. Don’t let it get too soggy.
2. In tumbler-style glasses, layer the cake, berries and custard alternately.
3. Top with dollops of whipped cream.
4.

Serve immediately or cover tumblers with plastic wrap and refrigerate until needed – not too long though otherwise the cake will completely collapse into a puddle of brandy.

2012-11-28 at 00:10:00 dessert Permalink

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