Saturday, June 21, 2008

Joey's Red, White, and Blueberry Trifle

This dessert is all about presentation. It's the one that inspires a bunch of OOOOs and AAAHHHHs when guests see it, usually followed by "oh my God, you made that?????" You get the idea. The Patriotic colors make it perfect for your July 4th celebration but it's fabulous at any summer party. It's best to serve this in a trifle bowl, but if you don't have one, use any high-sided glass bowl.

2 small boxes vanilla instant pudding
2 cups milk
1 pint heavy cream
1 Entennman's All Butter Pound Cake
2 pints fresh strawberries
1 pint fresh blueberries
1 cup seedless strawberry jam
1 small can blueberry pie filling

In a large bowl, mix together the instant pudding and milk until the powder is dissolved and the milk is well incorporated. Add cream. Mix on high speed until stiff peaks form. Set aside.
Slice pound cake into about 10 slices, then make two slices longways so that you now have 3 rows of ten pieces. Set aside.
Wash, hull, and slice strawberries. Reserve a few of the more perfect looking ones. Set aside.
Wash and pick over the blueberries and remove any stems. Reserve a few of the more perfect looking ones. Set aside.
Add a tablespoon or two of water to the jam to thin it down a bit. Set aside.

Now that you have all the pieces ready, it's time to assemble! You're going to make 4 layers of cream filling, 3 layers of cake, 2 layers of strawberries and one layer of blueberries. Don't panic. I promise you it will all come out even.
Ok, here we go. Just add each ingredient in this order making sure each layer is smooth and even:

the first 1/4 of the cream filling
the first 1/3 of the cake
the first 1/2 of the strawberries
the first 1/2 of the strawberry jam

the second 1/4 of the cream filling
the second 1/3 of the cake
all of the blueberries
all of the blueberry filling

the third 1/4 of the cream filling
the third 1/3 of the cake
the other 1/2 of the strawberries
the other 1/2 of the strawberry jam

the fourth 1/4 of the cream filling.
Top with reserved strawberries and blueberries as a garnish, and you're done!

Did you come out even? Did you use up all of your ingredients? I hope all of that made sense. I tried to be as clear about it as I could. It's really simple once you see how it all goes together. Keep it chilled in the refrigerator until you're ready to serve.

The key to the presentation is to make it look pretty around the edges of each layer as you assemble. So, when you're placing the pieces of cake, make them all even up against the sides of the bowl, then fill in the center. Do the same thing with the fruit and especially the jam and the pie filling. I just take a spoon and very slowly drizzle the jam around the side of the bowl over the cake. You'll wind up with nice even pretty stripes. Then when you put the next layer of cream, make sure you don't disturb the previous perfect layer that you just created.
If you're not going for the Patriotic theme, try switching up the flavors. Use any kind of cake, any kind of instant pudding, any kind of fruit, pie filling or preserves. The combinations are limitless. I've done peach and raspberry, I've done chocolate and cherry, there's really no wrong combination. It'll always turn out beautifully and it'll always be a hit!


Anonymous said...

well so far ive been mixing the cream, milk pudding combi on high for 20 minutes and no peaks are forming

Emily said...

this was DELICIOUS! and a crowd pleaser. everyone loved it!