gourmet traveller trifle recipes

gourmet traveller

strawberry and rhubarb trifle

It’s gorgeous and sunny outside and of course, sod’s law we’re stuck indoors preparing for a dinner party. Possibly the last time we’ll be having people over before the days turn dark and cold so we’ve decided to serve a trifle full of ripe summer fruit – fragrant english strawberries and sharp rhubarb, with layers of creamy amaretto custard and crumbled gingernuts. If you are not a fan of gingernuts (we’ve used daylesford organic ‘s ginger snaps which have lovely bits of crystallised ginger in them) crumbled pound cake will work just as well, as will sherry in place of the almond liqueur.

Strawberry and Rhubarb Trifle with Amaretto Custard serves 8

500g strawberries 275g rhubarb (trimmed and cut into ½-inch chunks) 40-50ml Amaretto or other almond-flavoured liqueur 1 and ½ cups of whole milk (about 375ml) 75g heavy or whipping cream 200g gingernut biscuits, crushed 40g cornstarch 1 large egg yolk 125g sugar salt

Prepare custard: in saucepan heat 300ml of milk and 90g of sugar on medium just to boiling. Remove saucepan from heat. In medium bowl, with wire whisk, mix remaining ½ cup milk with cornstarch and pinch of salt until smooth; beat in egg yolk. Into yolk mixture stir small amount of hot milk mixture; gradually stir yolk mixture back into milk mixture in saucepan. Cook on medium until mixture thickens and boils, stirring constantly. Remove from heat and stir in liqueur. Pour custard into clean bowl. To keep skin from forming as it cools, press plastic wrap onto surface of hot custard. Refrigerate until cold, at least 3 hours.

While custard cools, in nonstick skillet, cook rhubarb, one-fourth strawberries (quartered), and remaining sugar on medium 18-20 mins or until mixture boils and thickens, stirring occasionally. Transfer to bowl. Cover and refrigerate until ready to use.

When ready to assemble: in bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into chilled custard. In serving dish, place thin layer of biscuits as a base, then spoon over custard, then strawberry-rhubarb mixture, then fresh strawberries (cubed, or sliced as desired). Repeat as desired. Cover and refrigerate for at least 3 hours or up to 24 hours.

p.s. thanks everyone for making this a foodbuzz top 9 !

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~ by gourmettraveller on September 12, 2009.

Posted in Desserts , RECIPES Tags: amaretto , custard , dessert , gingernuts , rhubarb , strawberry , summer , trifle

5 Responses to “strawberry and rhubarb trifle”

yumyumyum!!!

Beautiful dessert! Trifles are always so festive. I love the combination of strawberries & rhubarb!

They look so good!

Tasty ! Thank you for sharing. Cheers !

Oooh that looks SO good!

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A Little Trifle Crazy

The dessert of all ages

Gourmet Traveller Creme Caramel Trifle and Quince mixup.

As we have explored previously, when you are looking to create a special occasion Trifle, incorporating flavours of other favourite sweets is not a bad way to go.

My wife sent me a Trifle story today that incorporates some of my favourite sweet flavours, so I thought I would share it.

The story was published in Gourmet Traveller (GT) and featured one of Australia’s most acclaimed chefs, Peter Gilmore. I know that in a previous blog, I rubbished famous chefs and their fancy trifles, but I must say, this one looks like a ripper. It does help that there is no bacon.

The thing that caught my attention is the incorporation of Creme Caramel and Quince which immediately sent my central taste buds buzzing.

I also love Peter’s obvious passion for the humble dessert,

“A centrepiece dessert that you serve to your guests at the table is a wonderful gesture of hospitality and generosity,” says Gilmore. I love that Gilmore is channeling the love for the Trifle.

I don’t want to replicate the GT article, as I have included the link below. What I want to explore in today’s blog, is more the choice of ingredients and combination of flavours.

First recommendation that I think applies to all trifles is, to think about starting a day ahead. Often custards and jelly can be prepared earlier, making construction of the Trifle a lot easier. On most occasions, I like to get custards and jelly ready the morning before and once cooled, I will start to partially construct the Trifle the evening before. The overnight chilling seems to create a magical soaking and mixing of flavours.

Now checkout Peter’s ingredients;

Crème caramel, poached quince, currants, pecans, sherry, chocolate, honey cream (combined honey and cream) and sponge cake.

The ingredients list immediately displays a well constructed theme. Non of the elements stick out as a non fit. The great thing about this Trifle is that depending on your time and skill set, elements of the Trifle can be made from scratch or bought prepared. While the degree of heavenly bliss will obviously vary, I think a Trifle with these ingredients will always come together nicely.

For me, I think I have my next Trifle sorted.

Here is a link for the GT article https://www.google.com.au/amp/s/www.gourmettraveller.com.au/amp/recipes/chefs-recipes/peter-gilmores-quince-pecan-and-creme-caramel-trifle-with-gretchens-honey-cream-8423

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Classic trifle

Individual layers of cake, custard and jelly make up this easy trifle recipe. Refrigerate for at least three hours before serving, to allow all the elements to set.

Trifle is a bit of a love-it-or-hate it Christmas dessert , but as far as we’re concerned, it deserves to be the hero of this year’s Christmas dinner. And whether you like it the traditional way as Grandma used to make it, or you fancy making it sparkle just a tiny bit more with the addition of figs, pears and quince, you’ll be sure to find something that satisfies every guest’s taste.

Looking for our Christmas trifle collection or even more trifle recipes ?

Ingredients

Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.

Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.

Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.

Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.

Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large fluted tube; pipe over top of trifle. Refrigerate 3 hours or overnight.

Serve trifle topped with maraschino cherries, if you like.

For a non-alcoholic version you can use fruit juice in place of the sherry. We recommend peach nectar or orange juice to complement the flavours of the trifle.   Test Kitchen tip

This recipe was updated in December, 2023.

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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