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Tag: pound cake

Apple Cardamom Trifle

I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…

Apple Filling

  • 3 tablespoons unsalted butter
  • 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
  • 1 cinnamon stick
  • 3 cardamom pods, seeds taken out and crushed
  • ½ cup sugar
  • ½ cup apple cider
  • Juice of half a lemon

Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.

Vanilla Custard (Gale Gand Recipe)

  • 2 cups 2% milk
  • ½ vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.

Cinnamon Whipped Cream

  • 8 oz Mascarpone cheese
  • 1 cup whipped cream
  • 2-3 tablespoons powdered sugar
  • 1-2 teaspoons powdered cinnamon

Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.

One pound cake, sliced, divided into two layers
One trifle bowl

Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.

Cranberry and Orange Trifle

So, Valentine’s Day is on Saturday. I though I would do a few desserts this week. I am not a huge Valentine’s Day celebrator.. but any I will take any excuse to make a great meal and an amazing dessert. So here is my favorite- a trifle.. well, why not??

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Cranberry Filling

  • 12 ounces bag of fresh cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Transfer cranberries, orange juice and sugar to a saucepan. Bring to a boil and simmer for about 10 to 15 minutes or till the cranberries have burst open. Turn the heat off and add the extract. Mix well and refrigerate. Take a quarter cup of the cranberries out for garnish.

  • 1 packaged or homemade pound cake, cut in slices
  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Divide the cranberry filling into three parts and spread one part over the cake. Divide the orange curd into three parts and spread one part over the cranberry filling. Repeat twice more and top with the whipped cream. Garnish with the cranberries. Chill in the fridge, preferably overnight.