If you're looking for a show-stopping dessert that will impress your friends and family, look no further than this recipe for Italian cream cake trifle. This decadent and indulgent dessert is a twist on the classic Italian cream cake, combining layers of rich cake, creamy custard, and tangy fruit for a truly irresistible treat. With its elegant presentation and delicious flavors, this trifle is perfect for any special occasion or dinner party. So let's dive into the recipe and learn how to create this delicious masterpiece!
Ingredients:
Cake layer:
- 1 package of white cake mix
- 1 cup of shredded coconut
- 1/2 cup of chopped pecans
- 1/2 cup of unsalted butter, softened
- 1/2 cup of vegetable oil
- 1 cup of buttermilk
- 3 eggs
- 1 teaspoon of vanilla extract
Custard layer:
- 1 cup of heavy cream
- 1 cup of whole milk
- 1/2 cup of granulated sugar
- 4 egg yolks
- 1/4 cup of cornstarch
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
Fruit layer:
- 1 cup of fresh strawberries, sliced
- 1 cup of fresh blueberries
- 1 cup of fresh raspberries
- 1 cup of fresh blackberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a large bowl, combine the cake mix, shredded coconut, and chopped pecans.
3. In a separate bowl, cream together the softened butter and vegetable oil. Then, add in the buttermilk, eggs, and vanilla extract, and mix until well combined.
4. Slowly add the wet ingredients to the dry mixture and stir until a smooth batter forms.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before cutting it into small cubes.
7. In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved.
8. In a separate bowl, whisk together the egg yolks and cornstarch.
9. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent scrambling the eggs.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
11. Remove from heat and stir in the butter and vanilla extract. Let the custard cool completely.
12. In a trifle dish or large glass bowl, layer the cake cubes, custard, and fresh berries, repeating until all ingredients are used up.
13. Cover and refrigerate the trifle for at least 2 hours, or overnight, to allow the flavors to meld together.
14. Serve chilled and enjoy the deliciousness!
Final Thoughts:
This recipe for Italian cream cake trifle is a true winner, with its perfect combination of flavors and textures. The coconut and pecan cake adds a delightful crunch to each bite, while the creamy custard and tangy fruit create a perfect balance of sweetness. Plus, the beautiful layers make for an impressive presentation that will have your guests asking for the recipe. So go ahead and give this recipe a try, and prepare to wow your taste buds with this heavenly trifle!
Tags: Italian cream cake trifle, recipe, dessert, cake, custard, fruit, special occasion, dinner party, layers, coconut, pecans, buttermilk, heavy cream, whole milk, strawberries, blueberries, raspberries, blackberries, mouth-watering, show-stopping, delicious, impressive, perfect balance.
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