“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer
Esp. when the dessert is a Fruit Trifle. 😉
Rich with lots of cake, fruits and custard, fruit trifle is one of my favorite desserts.One of restaurants we often visits always have fruit trifle as one of the desserts for their Sunday buffet, that is where I tasted this heaven for the first time and then all our visits to that restaurant were for their buffet special fruit trifle.
It took me a while to build up the courage to try this at home and thought this is a risk worth taking when we invited our newly married cousin and her hubby for a dinner at home. This one took up my whole morning since I am little slow around the kitchen but the happiness I felt when I saw the excitement in their eyes when they tasted it is beyond any words can explain 🙂
- 100 gms All purpose flour
- 1 teaspoons Baking powder
- 2 Eggs
- 100 grams Granulated Sugar
- 50 millilitres Milk
- 38 grams Olive oil
- 1 teaspoons Vanilla essence
- 1 Egg
- 500 ml Milk
- 1 tablespoon Cornflour
- 3 tablespoons Sugar (according to your taste)
- 1/2 teaspoon vanilla essence
- 1 Chopped fruits (Apples and bananas) bowl
- Dry fruits
- 3 – 4 tablespoons Sugar (based on your taste)
- 1 cup Water
- Preheat the oven at 180 degrees for 10 minutes.
- Mix all purpose flour and baking powder together.
- Beat the eggs using a fork.
- Powder the sugar and add it to the beaten eggs. Beat till the mix thicken.
- Add to the eggs and sugar, flour-baking powder mix, followed by milk, oil and vanilla essence. Mix it all in, don’t beat much afterwards. Batter will be little too loose but don’t worry the cake will turn out fine 🙂
- Grease the pan with olive oil and dust it with a little flour or layer the pan with butter paper on the bottom and sides, pour the batter into the pan.
- Bake the cake for a total of 30 minutes with 20-22 minutes with heat from bottom and 8-10 minutes from the top part. While giving heat from top check constantly to avoid burning of the upper part of the cake.
- Mix the egg, milk and sugar together in a saucepan. Place it over the stove in medium flame and let it cook while stirring continuously.
- Once it boils lower the flame. Dilute the cornflour in a tablespoon of room temperature milk/water and pour it the custard to make it thick, it should be in a semi solid form.
- Take it off the stove and let it cool down. Pour in the essence and keep it aside.
- You can select the fruits of your choice, but try to avoid the sour once. I used bananas and apples here, that were the only once available to me.
- Peel and chop the fruits and mix it all together. Add the dry fruits and chopped cherries as well.
- To make the sugar syrup, heat water in a pan and once little bubbles starts to appear in the water add in the sugar and keep stirring,let it boil till the syrup reaches the desired consistency.
- Adjust the sugar quantity and syrup quantity according to your taste, if you don’t like much sweetness you can avoid the syrup (but then use a little syrup to soak and soften the cake) and go ahead with the chopped fresh fruits and dry nuts.
- Pour the syrup into the fruit bowl and mix it all well to make sure that the sugar syrup soaked the whole fruit mixture. Keep it aside.
- If you are preparing this for guest or for a party then go for a glassware, a glass pan or dish, it will look cute that way 🙂
- First layer is the cake layer, slice the cake and place it horizontally at the bottom of the pan, if there is some gaps left fill it with small pieces.
- Second layer is the fruits layer, simply place the fruit mix over the cake layer. Either you can repeat the layering or you can go with just 2 layers like I did, I made my fruit layer a little thick.
- Now our last layer is our custard layer. Level the fruit layer before pour the custard on top of it. Make sure the custard is thick enough to stay on top and don’t seep into the fruit layer.
- Now refrigerate the dessert for an hour or so till it sets. Decorate it with some cherry if you like.
- Fruit trifle is ready to be served 🙂