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Cheshire Garden Trifle

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.


Filling:

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. ENJOY!


Cheshire Garden products used in this recipe:

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