Bagatelle French Canadian Trifle Food

BAGATELLE (FRENCH-CANADIAN TRIFLE)

Bagatelle (French-Canadian Trifle) image

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

Ingredients

4 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
2 -4 tablespoons marsala (or rum or brandy)
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar

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

ROYAL CANADIAN TRIFLE

Royal Canadian Trifle image

Went with my friend to Ross-on-Wye, about ten miles from the Welsh border. Got this scrumptious recipe from her sister. It is really lovely It is pound cake liberally laced with sherry, then topped with fruit gelatin custard sauce.

Provided by Dusty Byrd

Categories Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 (11 ounce) package frozen pound cake, thawed
1/4 cup cream sherry
1 (6 ounce) package strawberry gelatin
2 cups boiling water
1 1/2 cups ice cubes
1 (30 ounce) can fruit cocktail, drained
2 tablespoons lemon juice
1 (3 ounce) package custard mix
2 cups milk
1 cup heavy cream
2 tablespoons sugar

Steps:

Cut pound cake into 1/2 inch thick slices;.
halve each slice, lengthwise;.
place on a cookie sheet.
Drizzle cake slices with sherry.
allow to stand 10 minutes, or until wine is absorbed.
line the side of an 8-cup glass serving bowl with cake.
arrange remaining cake in bottom of bowl.
Dissolve gelatin in boiling water in a large bowl.
stir in ice cubes until melted.
chill until gelatin is syrupy.
fold in fruit cocktail and lemon juice.
chill about two hours.
Prepare custard mix with milk, following label directions.
pour into a medium sixed bowl,cover with plastic wrap.
chill at leasr one hour,.
Beat cream with sugar in a small bowl til stiff.
fold half the cream into the chilled custard and pour over firm gelatin in bowl.
just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

Nutrition Facts : Calories 202, Fat 8.4, SaturatedFat 4.1, Cholesterol 39.8, Sodium 134.4, Carbohydrate 29.1, Fiber 0.6, Sugar 14.8, Protein 3

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