Sunday, May 27, 2012

Memorial Day Treats: Strawberry Boston Cream Trifle

Strawberry Boston Cream Trifle

Any excuse for me to make a decadent dessert is alright with me!  For Memorial Day weekend, we had a birthday party, so I decided make a cake, but also make one more dessert and go "All American" with some strawberries, a Boston Cream Pie, and my own little trifle twist.

When I walked in the door, everyone literally started salivating over the looks of this adorable trifle!  In fact, one of the guests had to leave early, so everyone decided that this delicious dessert would have to become an appetizer!

Everyone dug in to dessert, BEFORE dinner and was thrilled that they could put their drooling to a desist.  Our departing guest sighed after her first bite and said, "I'm so happy I got to eat some of this!  I really have to go, but I would have cried all the way home, knowing I didn't get any!"

That, my foodie friends, is the whole reason why we cook.  Actions and comments like that make all the mixing, whisking, baking and decorating worth the work.  This recipe is easy and delicious, and well worth every second in the making.

Strawberry Boston Cream Trifle

Prep Time: 1 hour 45 minutes / Cook Time: 50 minutes / Servings: 6-8

  • 1 box yellow cake (will require additional ingredients such as eggs, vegetable oil and water)
  • 2 cups low-fat (2%) milk
  • 1 tsp. vanilla extract
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch, dissolved in 2 tbsp. of cold water
  • 1 tablespoon unsalted butter
  • 1 1/4 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 cups sliced strawberries, 1 whole strawberry for garnish


For the Cake:
  1. Preheat the oven according to box cake directions.
  2. Spray a 9x13 inch baking pan with cooking spray.
  3. Prepare the box cake according to package directions and bake at designated temperature and time.
  4. Strawberry Boston Cream Trifle
  5. Remove cake from the oven and allow to cool for about 30 minutes.
For the Custard:
  1. In a medium saucepan, combine the milk and vanilla.  Heat until just before boiling and remove from heat. 
  2. Mix egg yolks and granulated sugar with a stand mixer or electric mixer until light and fluffy. Add the dissolved corn starch and mix until combined.
  3. Slowly temper the hot milk into the egg mixture by adding the milk in small bits through a strainer and mixing as you go.
  4. Transfer the mixture back into a clean saucepan and cook over medium-high heat, whisking constantly, until thick and bubbly.  Remove from the heat and stir in the butter. Let cool slightly. Top the custard with plastic wrap, covering the surface to prevent a skin from forming. Chill for about one hour.
For the Ganache:
  1. Heat the cream in a medium saucepan on medium heat until boiling.  
  2. Stir in the chocolate chips until completely melted and ganache is smooth and creamy.
To assemble:
  1. Cut the cake into small cubes.  Arrange 1/2 of the cake cubes into the bottom of a glass trifle dish.
  2. Pour the vanilla custard evenly over the cake cubes, making sure to get some on the sides to drizzle down over the cake on the side of the glass.
  3. Arrange the sliced strawberries over the custard, again making sure to arrange some on the sides for presentation.
  4. Arrange the remaining cake cubes over the sliced strawberries.
  5. Top evenly with the ganache, allowing some to stream down the sides.  Garnish with the whole strawberry

Strawberry Boston Cream Trifle

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