Holey socks, isn’t that a mouthful?
Here is what I love about trifles:
- They are super-simple, yet look so fancy.
- They are a life-saver if your cake sticks in the pan and falls apart!
You don’t have to waste that cake – just throw one of these together.
Traditionally, a trifle is layers of cake, pudding and fruit. But you can get very creative and make them just about any way you can imagine.
This particular trifle is a combination of parts that you can use to make any number of dessert variations.
To begin, preheat your oven to 350 degrees. Grease and flour (or spray with non-stick cooking spray) a 9×13 inch cake pan. Set it aside.
In a cup or bowl, combine 1/4 cup instant coffee and a cup of hot water. Give it a stir and set it aside for the coffee to dissolve.
In a large mixing bowl, combine 2 cups of flour, 2 cups of sugar, 3 tablespoons of baking cocoa, a teaspoon of baking soda and a quarter teaspoon of salt. Stir it all together and set it aside for now.
Measure out a half cup of buttermilk and set it next to your stove top.
In a saucepan, melt a cup (2 sticks) of butter over medium low heat.
As soon as it is melted turn off the heat. Whisk in the coffee mixture and the buttermilk.
In a small bowl, whisk together 2 eggs.
Now ladle a little of the buttery coffee mixture into the eggs while whisking them. This will temper your eggs so you don’t get scrambled eggs in your cake!
Pour the warmed eggs into the saucepan with the rest of the liquid, and then stir in 2 teaspoons of vanilla.
Pour liquid mixture into the large mixing bowl with your dry ingredients and stir it together until just combined.
Pour it into your cake pan and bake for 35 minutes or until it tests done with a toothpick.
When the cake is totally cooled, you’ll make the cream.
This wonderful creamy mixture can be used for more that just the trifle. You will only make a smooth creamy mixture today – but with just a couple more minutes of whipping – you will have created a luxurious and flavorful
In a chilled mixing bowl, combine a pint (2 cups) of heavy whipping cream and 1/3 cup of powdered sugar.
Add in 8 ounces of Tiramisu flavored Mascarpone Cheese. (If you can only find plain, that is okay – I have an option for that)
Add in two tablespoons of Kahlua or other coffee liqueur. (If using plain mascarpone, increase this to 1/4 cup)
And finally add in 2 teaspoons baking cocoa.
Beat these all together until smooth. Don’t forget to scrape the bowl with a rubber spatula. Do not beat the cream to death – you aren’t looking for soft or stiff peaks, just a smooth consistency.
Now to put it all together!
If you have a trifle bowl (kind of like a square-ish clear punch bowl) use that, or any good-size clear bowl if you have it.
Take that lovely cake and cut the whole thing into a bunch of pieces, all about 1 1/2 inch or so.
Layer 1/3 of the cake in the bottom.
Next layer 1/3 of the cream over that.
And then sprinkle it with 1/3 cup of roasted, chopped Macadamia nuts (you’ll need 1 cup total). Continue repeating the layers, until you have three layers of each, ending with the last of the nuts.
We’re almost there!
For the final touch, grab a chunk of good quality chocolate and shave some off, making about 2 tablespoons of shavings.
Sprinkle it all over the top. Oh my!
Now all that is left is to spoon some into your dish and Mmmmmm…
This Sunday, we are doing recipes that we have been dying to make – things that have been on our list forever, and it was time to cross them off! I have been looking for an excuse to make this dessert, and then New Year’s came along, and I made it for a party – knowing this post was in my near future. It was finally the perfect opportunity!
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
This Week’s Sunday Supper Recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
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Mocha Macadamia Trifle with
by The Foodie Army Wife | Conni Smith
You will need the Mocha Cake and Mascarpone Cream below, as well as:
- 1 cup of roasted macadamia nuts, chopped
- and a small portion of good quality chocolate, shaved (about 2 tablespoons)
1/4 c instant coffee granules
1 c very hot water
2 c all purpose flour
2 c sugar
3 Tb baking cocoa
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter
1/2 c buttermilk
2 tsp vanilla
To begin, preheat your oven to 350 degrees. Grease and flour a 9×13 inch cake pan. Set it aside.
In a cup or bowl, combine the instant coffee and hot water. Give it a stir and set it aside for the coffee to dissolve.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Stir it all together and set it aside for now.
In a saucepan, melt your butter over medium low heat. As soon as it is melted turn off the heat. Whisk in the coffee mixture and the buttermilk.
In a small bowl, whisk your eggs. Now ladle a little of the buttery coffee mixture into the eggs while whisking them. This will temper your eggs so you don’t get scrambled eggs in your cake! Pour the warmed eggs into the saucepan with the rest of the liquid. Stir in the vanilla.
Pour liquid mixture into the large mixing bowl with your dry ingredients and stir it together until just combined. Pour it into your cake pan and bake for 35 minutes or until it tests done with a toothpick.
Note: If you are making this a regular cake, dress it up any way you wish. You can also bake this as two 8 inch round layers, for about 25 minutes, or until they test done.
1 pint heavy whipping cream
8 ounces mascarpone cheese (preferably tiramisu flavored)
1/3 c powdered sugar
2 Tb Kahlua or other coffee liqueur (1/4 c if you use plain cheese)
2 tsp baking cocoa
Combine all of the ingredients in a mixing bowl and beat with wire mixer until they are smooth. don’t forget to scrape the bowl with a rubber spatula. Do not beat the cream to death – you aren’t looking for soft or stiff peaks, just a smooth consistency.
Note! If you do whip this to stiff peaks – you will have created a luxurious and flavorful mocha frosting!
To assemble the Trifle:
Remove the cooled cake to a cutting board, and cut the cake into small cubes, about 1 1/2 inches. Completely cover the bottom of a trifle dish or any other large clear serving dish (if you have one). You should use about 1/3 of the cake.
Spread 1/3 of the cream mixture over the top of the cake layer.
Sprinkle 1/3 of the nuts over the cream.
Repeat the process creating three layers of each.
Finish off by sprinkling the shaved chocolate over the top.