This simple, elegant dessert has endless variations. We like it
with a combination of our Fruit
Preserves and fresh fruit, a simple cake, and real whipped
cream. Sometimes we include a layer or two of Stonyfield Lemon Yogurt
to fill the niche of a lemon curd or custard layer (without all
the eggs and sugar!). Since this is a favorite with kids, we don't
add the traditional rum or brandy. If you do want a spirited trifle,
add an ounce of liquor to the milk/maple mixture.
This easy shortcake works well, or use your own simple cake recipe:
- 2 cups flour
- 3 teaspoons baking powder
- 1/8 teaspoon nutmeg (freshly ground, if possible)
- 1/3 cup butter
- 1 egg, beaten
- 2/3 cup milk
Sift flour, baking powder and nutmeg. Cut in butter. Mix in
egg and milk. (The batter will be thick.) Spread into buttered
9" round pan and bake at 425° for 15 minutes. Cool. Split
in half and break into large pieces.
Mix maple syrup with milk, set aside.
Whip cream with vanilla and sugar.
Prepare fresh fruit. In season, we use our own berries, often
with peaches. In winter, we may use pineapple, kiwi and bananas.
Blueberries and raspberries need no special prep. Strawberries need
not be sliced; peaches, kiwi, and bananas peeled and sliced; pineapple
cut into chunks. A variety of fruits makes a dazzling trifle!
In a trifle dish or large bowl, spread about 1/4 cup whipped cream.
Cover with 1/4 of the shortcake. Drizzle about 1/3 cup of the milk/maple
mixture over the shortcake. Spoon 1/4 jar of Raspberry
Preserve over the shortcake, and spread gently. Spoon
on cream, and 1/4 of the fruit.
Add another 1/4 of the shortcake, drizzle with milk/maple, spoon
on another 1/4 jar of Raspberry Preserve. Spoon on more cream and another
1/4 of the fruit. (Substitute lemon yogurt for whipped cream in
a middle layer if desired.) Continue, ending with fruit and cream.