BAGATELLE (FRENCH-CANADIAN TRIFLE)
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. This grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala was originally published in Saveur in 2000. It's wonderful to bring to a party; it's really easy and really pretty; and most of the time is chilling time.
Provided by Chef Kate
Categories Dessert
Time 4h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For the custard:.
- Mix together sugar and cornstarch in a large saucepan.
- Add egg yolks, and whisk to combine; then gradually whisk in milk.
- Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
- Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
- For the trifle:.
- Cut cake into 2" x 1" pieces.
- Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
- Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
- Pour some of the custard over the berries.
- Repeat layering, ending with custard.
- Cover with plastic wrap, and refrigerate for at least 3 hours.
- Remove trifle from refrigerator about 1 hour before serving.
- Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
- Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
- Decorate trifle with large dollops of whipped cream.
Nutrition Facts : Calories 459.9, Fat 22, SaturatedFat 13.1, Cholesterol 159.8, Sodium 173.6, Carbohydrate 59.5, Fiber 2.2, Sugar 28.9, Protein 4.9
CANADIAN CRANBERRY TRIFLE
Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
FRENCH-CANADIAN TRIFLE
While searching for French-Canadian recipes, I found this one on the Saveur.com site. Here is what is stated about the recipe: "(Bagatelle) The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a...
Provided by Lynn Dine
Categories Other Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 1. For the custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks, and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
- 2. For the trifle: Cut cake into 2'' X 1'' pieces. Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl. Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
- 3. Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate trifle with large dollops of whipped cream.
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