I brought this to my sister when she made a kiddush. We got many requests for the recipe, and I whispered to my sister that I was embarrassed to share it because I had used some ready made ingredients to save on time! My sister insisted that built-in cheats would appeal to our readers, and her idea for a great cheat series was born. This one’s for you, Huvie!
Vanilla Raspberry Custard Trifle
- Cooking and Prep: 35 m
- Serves: 16
Assemble the Trifles
Yields one large trifle or 16–20 mini trifles, depending on the size of your bowl.
Crumble half of the white cake and lay on the bottom of your trifle bowl. (Use the second half for coffee and cake or freeze for future use.)
Carefully place small spoonfuls of raspberry donut filling all around the edge of the bowl, over the crumbs. (Try to follow the pattern of the crumbs. The neater you work, the more professional-looking dessert you will get.) Start from the outside and create a circle in the visible part of the bowl, then smear the filling over your layer of crumbs. Work slowly and do not be concerned if it’s not a perfect layer.
Place the Viennese crunch in a ziplock bag and crush finely. Sprinkle over the raspberry filling, once again starting from the outside edge and working inward to ensure that you have a visible layer at the outer part of the circle.
Next, spoon your custard over the crunch layer, then smooth out.
In a large bowl, beat the whipping cream until you have soft peaks. Add in the confectioners’ sugar and amaretto. Continue beating until you have stiff peaks.
Spread a layer of whipped topping over the custard. Fill a decorating bag with the remaining topping and pipe rosettes or the design of your choice.
This dessert may be refrigerated or frozen. Defrost a few hours before serving.
If you have a large trifle bowl, you can add additional cake on the bottom for height.
Photography: Daniel Lailah. Food Styling: Amit Farber.