Mini trifles for the holidays
 
Prep time
Total time
 
Mini trifles are slightly more elegant that one large one and it allows you to be creative with your ingredients.
Author:
Recipe type: Dessert
Serves: 4 individual 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.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/11/rakia-bar-toronto-and-a-recipe-for-trifle/