CHOCOLATE & STRAWBERRY TRIFLE PUDDING

Maybe it's the sheer pleasure of digging into all the layers and trying to eat that whole thing in one shot ...I simply love layered desserts! I have been making quite a few in the last one year. Tiramisu Cake in a Cup, Vanilla Butter Cake with Creme Patissierie and Vanilla Strawberry Compote,Viennese Chocolate Genoise Sponge with Strawberry Mascarpone, Mocha Chocolate Mascarpone Verrine etc are some of them.

Desserts play an important part of my life & my meals. I think Jobin is also getting hooked to it.He asks for a dessert after every meal ( no! not after brekky though :-D  ).

A few days ago, I went shopping to the Mall of America and I found an adorable fridge magnet which said, 'Life is short, eat dessert first'. My heart didn't allow me to leave it behind, so now, it adorns my fridge. We already have plenty of magnets from all our trips, but this one has a special place though.I did  a re-positioning of my other magnets so that I can give this one special attention, everyday. It reminds me to eat dessert everyday ;-)

As far as the name of my blog goes, it's mostly collected recipes. Though these days I use books from the library too.This recipe is a perfect testimony of the reason and the name behind my blog. 

CHOCOLATE & STRAWBERRY TRIFLE PUDDING

Recipe's bloodline: My mom. My mom got it from her twin -sis , Daisy. Daisy got it from her husband's sister's daughter, Thresi Ramapuram.

Ingredients:

Sponge Cake- 1 (made using 3 eggs,1 cup flour, 1 cup sugar)

Custard powder-2 tbsp (vanilla flavoured)

Semi-sweet chocolate- 200g, chopped fine

Milk- 300 ml

Sugar-2 tbsp

Heavy cream/Fresh Cream- 300 ml

Fruits of your choice- 350 g, cut up into bite sized pieces.

Jam-4 tbsp ( I used Homemade Cherry & Pluot Jam)

Rum/Brandy/Medium Sherry/Any other soaking liquid- 6 tbsp ( I used rum and brandy)

Method:       

• Cut the sponge cake into small squares (size is upto you) and sandwich them together with jam. ( I slit the whole cake into 2, horizontally and sandwiched it with jam. Then I cut them into squares.)
• Line the bottom of a dish with the sandwiched sponge squares and sprinkle the soaking liquid over it.
• Spinkle 1/2 the quantity of prepared fruits over it and refrigerate it while you make the custard.
• In a heavy bottomed saucepan, mix together the custard powder, sugar and milk. Boil till thick.
• Add the chocolate and stir till blended and cooled.
• Pour over the fruit layer. Refrigerate it while you whip up the cream.
• Beat the cream to soft but firm peaks and spoon over the chocolate layer. You can sweeten the cream if you wish to.
• Decorate the top with the remaining fruits and chill it (well covered with a clingwrap) till you serve.

Verdict: I don't think I need to brag about how much we enjoyed digging into each layers. We enjoyed our first share (taste-testing or whatever that excuse maybe) in individual trifle glasses.The next day, we dug into the big bowl.

You can use any kind of fruits for this. My Amma uses mangoes, apples and pomegranates.        

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The winner of my postcard giveaway is comment no:8 Priya Yallapantula Mitharwal. Congratulations Priya!! I shall get in touch with you for details. 

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Thank you all for participating! I now know why you all come back to my blog! xo