Best 2 Creole Christmas Trifle Recipes
In the heart of Louisiana, where culinary traditions run deep and flavors dance on the palate, there lies a holiday treasure that embodies the spirit of Creole Christmas: the Creole Christmas trifle. This multi-layered dessert is a symphony of flavors and textures, a testament to the region's rich cultural heritage and love for festive gatherings. As you delve into this article, you'll discover the secrets behind this iconic trifle, including three unique recipes that cater to different dietary preferences. Whether you're a traditionalist seeking the classic Creole experience, a vegan yearning for a plant-based indulgence, or a gluten-free enthusiast craving a delectable treat, this culinary journey has something for every palate. Prepare to embark on a delightful adventure as we unveil the essence of the Creole Christmas trifle, a dessert that captures the warmth, joy, and traditions of this special time of year.
Check out the recipes below so you can choose the best recipe for yourself!
RUSSIAN CAKE (CREOLE TRIFLE
In one of my summer reading books I read about them eating this cake and it sounded so yummy and different. I searched high and low and finally found the recipe on http://herbsaint.wordpress.com. Posted on here to make sure I always have the recipe and so I can added to the shopping list to try. Time does not include overnight chilling.
Provided by Pixies Kitchen
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn't be more than 30 seconds.
- Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
- When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and "fill" with your soaked cake pieces. Try to get this even as possible.
- Place top layer over "filling" and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the "juice" from the middle to seep into the top and bottom layer, thereby binding the cake together.
- Place in fridge overnight (make sure it's covered). The next day, frost the top and cover with sprinkles.
CHRISTMAS TRIFLE
Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 trifle
Number Of Ingredients 7
Steps:
- In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
- Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
- Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
- Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.
Tips
- Choose a trifle dish that is large enough to hold all of the ingredients. A 13x9 inch dish is a good size for most recipes.
- Make sure the ladyfingers are fresh. Stale ladyfingers will not absorb the custard or whipped cream well and will make the trifle soggy.
- Use a good quality custard. A homemade custard is always best, but you can also use a store-bought custard if you are short on time.
- Don't overwhip the whipped cream. Overwhipped whipped cream will be stiff and grainy. You want the whipped cream to be soft and fluffy.
- Layer the trifle in the following order: ladyfingers, custard, whipped cream, fruit, and nuts. Repeat the layers until you have used all of the ingredients.
- Chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Conclusion
Creole Christmas trifle is a delicious and festive dessert that is perfect for any holiday gathering. With its layers of ladyfingers, custard, whipped cream, fruit, and nuts, this trifle is sure to please everyone at your table. So next time you're looking for a special dessert to make, give Creole Christmas trifle a try. You won't be disappointed!
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