To opt for just another curry which would get lost in the already wide variety of dishes (yep, about 15 odds dishes) was not what I wanted. I definitely wanted mine to stand out of the crowd. So I settled for a dessert. Since I was the only one bringing dessert, I knew it was a not-so-easy task for me. A true challenge posed.
Baking was not a good option, as I would have to go through rounds of baking back to back to suffice the crowd. Since the luncheon was organized on a weekday, I had barely any time at hand to spare for an elaborate fancy dessert. I had to work at something that can be quick to whip up, looked worth tons of effort, grand to serve and tasted a connoisseur's delight.
When I brought out this Trifle Pudding post lunch, I was deluged with compliments. Most of them could not stop at just one helping. They came back for some more. Not just the overwhelming adulation, but the satisfied expressions on everyone's faces while devouring these was so comforting, that I was assured it was indeed a winner.
I have been repeatedly asked by my colleagues to make and bring these again! So I ought to share these here. This dessert is quick and easy. It takes less efforts to make this, but it does require some sitting time in the refrigerator. So plan a little ahead as it can't be made in a jiffy. Yet, it tastes heavenly and is great for a big gathering.
Prepare the custard:
1 packet vanilla flavored custard
1/2 litre milk
1/2 cup sugar
Prepare the vanilla custard following the instructions from the custard pack. Dissolve the custard powder in milk. Add sugar. Heat it on low flame it it thickens and is cooked. Stir constantly to prevent from burning. Keep it in the refrigerator for an hour to cool.
Layer the cake:
1 loaf sponge cake
1 tbsp rum
1/2 cup coffee decoction
Fresh fruits, chopped (bananas, apples, peeled oranges, grapes, melons, pineapples, strawberries)
Dried fruits (Raisins, walnuts, dates, prunes)
Nuts (Cashews, almonds, pistachios)
Layer the base of the trifle bowl with a layer of sponge cake. Prepare a mixture of rum in coffee decoction. Sprinkle it gently over the sponge cake so that it absorbs it.
Next layer the cake with freshly chopped fruits. Use as much variety as possible. It tastes best. Top the fruits with dry fruits and nuts. Next spread a good helping of the prepared custard over this.
Repeat with another layer of sponge cake, topped with fruits and nuts and another layer of vanilla custard. Place it in the fridge for few hours (about 4-5 hrs). If you plan to serve it for lunch, prepare it the overnight and let if refrigerate. Remove from the fridge about 5-10 minutes before serving. Garnish with nuts or butterscotch nuts before serving.
This year too unfolded new challenges and we have dared to confront it. With the year ending on a good note, I wish everyone a Happy New Year.