ICE CREAM TRIFLES

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Ice Cream Trifles image

For my college sophomore internship, I spent three months at Adare Manor, which is one of Ireland's top five-star luxury hotels. One of the many desserts I made were trifles. Traditionally, this cold British dessert is layered in a big trifle dish with sponge cake, fruit, and custard. For my summertime version, I replace the custard with dulce de leche ice cream, and for my fruit, cherries jubilee! Then I make mini trifles by layering the ingredients into individual containers.

Provided by Lasheeda Perry

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

1 cup dark tart cherries, pitted and halved
3 tablespoons sugar
2 tablespoons grenadine
1/4 cup dark rum
Cake layers cut into 18 rounds, each 2 1/2 inches in diameter (I use homemade matcha angel food cake but you can use any store-bought sponge cake)
2 pints ice cream, softened
2/3 cup chocolate sauce

Steps:

  • Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
  • To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.

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