Trifle: Caribbean Mud Trifle
Source of Recipe
posted by billk54 to recipecircus
List of Ingredients
MUD CAKE
½ C. unsalted butter (4 oz)
¾ C. sour cream
¾ C. sugar
1 ½ C. self-raising flour
3 eggs, beaten
3 T. cocoa powder
3 ripe bananas, mashed
½ tsp. baking soda
1 ripe mango, mashed
1 tsp. cinnamon
1 C. coconut milk
Preheat oven to 350 degrees. Grease a baking pan with butter. Cream butter and sugar in a large bowl until light and fluffy. Add the eggs gradually, beating well, then mix in bananas, mango, coconut milk, and sour cream. Sift the flour, cocoa, baking soda, and cinnamon over mixture and fold in evenly. Pour into greased pan and spread evenly. Bake for 45-50 minutes. Allow to cool in pan for 10 minutes, and then turn out on a wire cooling rack. After cooled, refrigerate overnight.
SYRUP
¾ c. sugar
½ C. Riesling wine
3 ½ oz. plain dark chocolate
Place sugar in a small saucepan, add Riesling and heat slowly, stirring occasionally, until sugar is dissolved. Bring to a boil and boil for 2 minutes. Remove from heat, add chocolate to syrup and stir until mixture is melted & smooth.
PECANS & COCONUT
½ C. toasted coconut flakes
1 C. toasted pecans
Toast both pecans & coconut flakes in a 350-degree oven for 8-10 minutes, until coconut us golden brown & pecans are fragrant & toasted.
TROPICAL CREAM
1 box Jell-O instant banana cream pudding
1 box Jell-O instant coconut cream pudding
3 C. heavy cream
1 C. Wagners Riesling Ice Wine
Pour 3 C. cold heavy cream and 1 C. cold Ice wine in mixing bowl. Add pudding mixes. Beat with electric mixer or in a Kitchen Aid mixer until it creams as whipped cream would. Refrigerate.
GARNISH
Sliced tropical fruits: mango, kiwi, pineapple, paw paw, star fruit, & chocolate curlsRecipe
PUTTING IT TOGETHER
Cut mud cake into ½ inch cubes. Re-warm chocolate sauce. Stir tropical cream so it becomes creamy (loose), like a thin pudding. Use coconut & pecans only after they have cooled.
Using either a trifle bowl, parfait or wine glass and layer in the following way:
Start by placing a layer of cake cubes in bottom, drizzle chocolate over that, then a sprinkle of coconut, topped with tropical cream, finally, with toasted pecans. You need to, at least, repeat these layers twice (adjusting the amount of each layer according to the size of the container you are serving it in). This dessert will taste good before you take the first bite!
The amount of garnish you need will be determined by how you wish to present this dessert. The type of tropical fruit available will depend on the time of year. Use kiwi, pineapple, and if you can get it, star fruit to decorate your Caribbean dessert.
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