Trifle is an English dessert and is usually made with cakes and layered with fruits/jelly/custard/cream and there are many variables to it. There is no hard and fast rule when making trifle and you just go with the flow.
Typically, I would say make trifle if you have left over cake, or if the cake you baked is hard/dry/sunk in the middle etc. and instead of throwing it away, just make trifle or ice cream sandwich cake 😉
I baked a gluten free coffee cake recently and now I can’t recall why I was not happy with it. So it went straight into the fridge. Then I started googling to find ways to re-use the cake and called on friends who’ve made trifle before, to get some ideas. Some recipes calls for the cake to be soaked with juice or liquor, but I would say skip that step unless you don’t mind mushy cake.
I split one cake into half and poured coffee over the cake, as I felt it was a little on the dry side, which was a big mistake cos the cake became mushy. I went ahead and layered it with cream and crushed Maltesers. For the other half, I layered with cream and added KitKat chocolate.
- Cake – any leftover, sliced or cut into cubes
- Whipped cream – leftover
- Kit Kat chocolate or Maltesers
- Line the bottom of your trifle bowl or a similar bowl with the cake slices.
- Then pour some of the whipping cream over the cake slices.
- Place the Kit Kat pieces on top of the cream or crush some Maltesers and sprinkle them over the cream.
- Repeat with the cake slices, followed by the whipping cream and finish with the cream on top and decorate which ever way you like.
- Refrigerate till time to serve.