Trifle pudding

Trifle pudding

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INGREDIENTS:

250 grams eggless sponge cake or 1 small eggless sponge cake

2 to 2.5 cups chopped mix fruits

1.5 cups whole milk

3 tbsp custard powder (substitute 3 tbsp corn starch + ½ tsp vanilla extract/essence for custard powder)

3 tbsp warm whole milk

4 tbsp sugar or add as required

4 to 5 tbsp mango puree or juice or any fruit juice or puree/pulp

½ cup 25% to 50% low fat cream

¼ tsp vanilla extract or essence (optional)

INSTRUCTIONS:

• Warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. Then add 3 tbsp custard powder to the warm milk. Keep this custard powder paste aside.
• Stir and dissolve the custard powder very well in the milk. There should be no lumps.
• In another pan, take 1.5 cups milk. Then add 4 tbsp sugar.
• Stir and heat this milk sugar solution on a low to medium flame. Just bring to a gentle heat and stir so that the sugar dissolves.
• Bring the flame to low. Then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. Keep on stirring till the custard thickens. Usually for trifles,
• Allow the custard to cool at room temperature.
• In another bowl, take ½ cup chilled cream. i used amul cream here. You can use whipping cream or a 25% to 50% low fat cream. Add ¼ tsp vanilla extract.
• With an electric beater or in a stand mixer, whip the cream till you get soft peaks.
• Here the cream has got soft peaks. Keep this whipped cream in the refrigerator. Then slice and chop the fruits. You can use any seasonal fruits. Just avoid citrus fruits and melons.
• Now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes. Here I used homemade eggless sponge cake.
• Line half a portion of the sponge cubes in a serving bowl. You can also make individual portions of the trifles in bowls or dessert glasses.
• Now spread 2 to 3 tbsp of mango pulp or puree on the cake. This is optional. You can also pour a bit of fruit juice on the sponge layer. But just make sure the sponge does not become soggy. If you are using mangoes, in the fruit layer, then no need to add the mango pulp.
• Now layer half of the chopped mixed fruits. Here we used apples, bananas and fresh figs. you can use berries too.
• Also added some pomegranate arils.
• Spread half of the custard in a layer.
• Remove the whipped cream from the fridge and make a layer of the cream.
• Again repeat all the layers, starting with some more eggless sponge cubes.
• Then add the mango puree and another layer of mix fruits.
• Make the custard layer again. Then lastly make whipped cream layer again.
• Make the top cream layer even with a spatula and start to decorate the top layer. You can use fruits, berries or even chocolate shavings to decorate the top layer with fruits.
• Cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.
• Serve the chilled trifle pudding as a dessert.

Source: Vegrecipesofindia

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