Sunday, August 28, 2011

Irish Coffee Trifle know by now that I am an Irish/Italian girl and my cooking often reflects that "Pasta&Potato" background.  So I wanted to come up with a wonderful combination of desserts for a recent dinner party...and I decided my Italian half of the dessert would be cannolis (recipe for my cannolis can be found HERE ) but what should I do for my Irish half?? I had a Whiskey cake that is a favorite in our house....I pondered and pondered. So I asked my husband's opinion...he is a big fan of dessert LOL.  His input was "I really like Trifles" sigh...not that helpful at all...who doesn't like a good trifle? But seriously he was missing the 'Irish' theme here and I  was no better off. Except......hmmmmmm.....what if....?  What IF I made the Whiskey cake into some sort of trifle? This had definite possibilities. What if I made it like Irish Coffee?  Layer Whiskey Cake with a coffee flavored custard perhaps and then a whipped cream layer...oh wait...there should be a chocolate layer in there somewhere now shouldn't there?  Hahaha you are picturing this masterpiece in your mind and drooling a little aren't you? So, this is what I came up with...There are several steps but it will be worth it...TRUST me.  Besides you can do several steps the day before and put it all together early the day of the party!

Looks like our guest is excited about the dessert!

Irish Coffee Trifle

Cake Layer:
1/2 cup butter
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 1/2 tea vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 tea baking soda
1/2 tea salt
1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup Irish whiskey
1 1/2 tea vanilla
preheat oven 350 degrees. Cake: In a bowl cream together the butter and sugar until fluffy. stir in eggs and buttermilk and vanilla. In another bowl sift together dry ingredients. Add to wet mixture and mix well. It will be thick. grease a 9x13 baking pan and spread dough evenly. bake about 35 minute or until golden brown and tests done with a tooth pick.
While the cake is baking make the a saucepan heat water and sugar..bring to a boil. Add butter and keep stirring until melted. Remove from heat and add whiskey and vanilla.
When Cake come out pour glaze over the cake while it is still hot. Let cake cool then on a wire rack. the hot glaze will soak into the cake. (this can all be done the day before)

Coffee Custard:

  • 3 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 1/2 oz of hot water mixed with 1 single serve packet of instant coffee granules
  • Scant 1/4 cup milk
  • 1 cup heavy whipping cream
  • In a small saucepan, combine the egg yolks, sugar, flour, vanilla, and coffee. Whisk until well combined. Add milk bit by bit and turn the heat to medium-high, stirring continuously with a wooden spoon. Be sure to keep stirring so eggs don't begin to cook at the bottom edges of the pan. Once all the milk has been added, bring to a boil then reduce to a gentle simmer, stirring all the while. Keep stirring until the mixture thickens. Remove from the heat and let the cream cool.
    In a separate bowl beat the cream until it forms thick whipped cream. Using a spatula, gently fold the whipped cream into the egg custard mixture. Chill well in fridge. (Can be done the day before)

Chocolate Layer:
1/2 cup sugar
1/8 cup water
2 oz unsweetened chocolate
2 oz semisweet chocolate
3 plus 1 yolk eggs (or use the equivalent in pasteurized egg)
1/4 cup butter cut into 3 chunks

in saucepan heat water and sugar and bring to a boil..stirring well. Stir until dissolved and slightly thickened like syrup. In a bowl place all chocolate and microwave in short bursts until melted and smooth. Stirring often. Combine hot syrup and melted chocolate in the bowl of an electric mixer. Begin beating mixer. add 1 chunk of butter will mixer is beating...then one egg...again do not turn off mixer. continue alternating until all eggs and butter is mixed in. mixture will be smooth and satiny. (do this the day of assembly)

Also need : 3 cups homemade whipped cream or cool whip for layering

Layer in a Trifle Bowl or clear glass punch bowl...

Cake cut or broken into bite sized pieces...1/2 the cake on the bottom of the bowl. top with 1/2 the coffee custard, 1/2 the whipped cream/cool whip, then the rest of the cake, all of the chocolate, the rest of the coffee custard and top with remaining whipped cream.

serve and enjoy.....I mean don't think about the richness, the calories..the sugar....just completely and utterly give in to the decadent yummy deliciousness!!


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