Trifle is not always the prettiest dessert plated but YUM!!! Also, a reminder for those who follow my blog – my Heart is the dessert maker 99.9% of the time!
Bottom of a Trifle dish or large bowl, Betty Crocker Gluten-free Yellow cake mix (pound cake also works) cut up and top with grated chocolate
Top with rough chopped toasted pecans.
Drizzle some brandy (or liquor of your choice – normally he uses brandy or rum) over the cake, etc. layer.
Top with canned mandarin oranges (fruit cocktail also works and is frequently what he uses for more traditional Trifle) and a drizzle of coffee caramel sauce.
Top with a traditional batch of Bird’s Custard.
Finally top with whipped cream, cocoa, and more grated chocolate. Set in the refrigerator to marinate and settle for a couple hours. This can definitely be made in the morning or even the night before.
Again, Trifle is not pretty served up but it is always absolutely delicious and there are so many ways to be creative. Also, it just gets more amazing the next day or two!
As usual – my Heart’s dessert was fantastic!!