35 Min

Summer Trifle

It’s been a rough few days for us Houstonians and despite the ominous possibilities of the current hurricane season, we need to find small ways to celebrate life. Summer trifle, which is more of a celebration of fruit, may be the epitome of that. Trifle also has endless possibilities, and it was one of my mother’s favorite go to desserts. Sometimes, there would be delicate blobs of flavored jelly, sometimes just custard and fruit but there were always chunks of cake pieces that floated about with the fruit.

Here, I bring you a trifle with saffron custard, an old cake soaked in cinnamon milk and copious amounts of fruit. Use any cake, a pound cake, sponge cake, or one made from a cake mix. Saffron, a delicious spice that is cooling to our bodies however is not essential to the recipe so switch it for plain old vanilla, cardamom or another flavor. Build a trifle with any and all summer fruit you can get your hands on from peaches to cherries to mangoes, invite your neighbors over, sit on the porch and dig in!

Share this recipe

Cook Time

35 minutes + cooling time

Serves

8

Directions

To make the cinnamon milk

Step 1

Combine the whole milk with cinnamon and sugar and bring to a boil in a small stockpot over high heat. As soon as it boils, turn the heat off and let it cool. Refrigerate until ready to use.

To make the custard

Step 1

Combine the whole milk, cream, saffron and salt in a large stockpot over high heat. Bring to a boil and simmer for 4 to 5 minutes.

Step 2

In a separate bowl, whisk the sugar, cornstarch and whole eggs until smooth.

Step 3

Pour about a cup of the hot saffron cream mixture into the bowl with the sugar-egg mixture and whisk together. Then pour the entire mixture back into the stockpot.

Step 4

Place the mixture on the stove over medium heat, continuously whisking until the comes to a gentle rolling boil. Take it off the heat, stir the butter in and place the custard over ice, whisking frequently until it cools down. Refrigerate until ready to use.

To make the trifle

Step 1

First place a layer of cake pieces on the bottom of the serving dish. Pour half of the cinnamon milk over it.

Step 2

Spread half the blackberries over it, a thin layer of the toasted almonds then spread half the saffron custard on top. Top the custard off with a generous layer of fruits.

Step 3

Repeat the layers and end with more fruit and almonds on top.

Notes & Variations

The custard and cinnamon milk can be made the day before and the trifle should be assembled the day you are serving it. It can also be assembled in individual glasses or dessert cups.
Don’t use fruits with a high-water content like melons or oranges in a trifle – it will make the trifle too soggy.
Instead of cake, use crumbed shortbread cookies.

Ingredients

6 to 8 cups of cut up fruit (mango, pitted cherries, peaches, strawberries, etc)

3 cups of blackberries, mashed or muddled

4 cups of cake pieces, cut into 1-inch cubes

1/3 cup sliced toasted almonds

Cinnamon milk:

1 cup whole milk

1 teaspoon ground cinnamon

1/4 cup sugar

Saffron Custard:

2 cups whole milk

2 cups heavy cream

Generous pinch of saffron

Small pinch salt

3/4 cup sugar

3 tablespoons cornstarch

3 whole eggs

1/4 cup (4 oz) butter

To make the cinnamon milk

Step 1

Combine the whole milk with cinnamon and sugar and bring to a boil in a small stockpot over high heat. As soon as it boils, turn the heat off and let it cool. Refrigerate until ready to use.

To make the custard

Step 1

Combine the whole milk, cream, saffron and salt in a large stockpot over high heat. Bring to a boil and simmer for 4 to 5 minutes.

Step 2

In a separate bowl, whisk the sugar, cornstarch and whole eggs until smooth.

Step 3

Pour about a cup of the hot saffron cream mixture into the bowl with the sugar-egg mixture and whisk together. Then pour the entire mixture back into the stockpot.

Step 4

To make the trifle

Step 1

First place a layer of cake pieces on the bottom of the serving dish. Pour half of the cinnamon milk over it.

Step 2

Spread half the blackberries over it, a thin layer of the toasted almonds then spread half the saffron custard on top. Top the custard off with a generous layer of fruits.

Step 3

Repeat the layers and end with more fruit and almonds on top.

6 to 8 cups of cut up fruit (mango, pitted cherries, peaches, strawberries, etc)

3 cups of blackberries, mashed or muddled

4 cups of cake pieces, cut into 1-inch cubes

1/3 cup sliced toasted almonds

Cinnamon milk:

1 cup whole milk

1 teaspoon ground cinnamon

1/4 cup sugar

Saffron Custard:

2 cups whole milk

2 cups heavy cream

Generous pinch of saffron

Small pinch salt

3/4 cup sugar

3 tablespoons cornstarch

3 whole eggs

1/4 cup (4 oz) butter

Notes & Variations

The custard and cinnamon milk can be made the day before and the trifle should be assembled the day you are serving it. It can also be assembled in individual glasses or dessert cups.
Don’t use fruits with a high-water content like melons or oranges in a trifle – it will make the trifle too soggy.
Instead of cake, use crumbed shortbread cookies.

Tags:

35 Min

Tags:

35 Min

DESSERTS THAT SCREAM SUMMERTIME.

It's gonna be a sweet, sweet summer.

Top Recipes From This Region

Persimmon Trifle

Peach Blackberry Pudding Cake

90 Min

NF

Banana Olive Oil Cake

This cake takes less than 10 minutes to put together and is best eaten within 1 to 2 days and best stored at room temperature.

55 Min

NF

Banana Upside Down Cake

The banana originated in Southeast Asia and the South Pacific islands. Its name is derived from the Arabic word “banan,” which means finger. One of the first plants to be cultivated, the banana bears the scientific name musa sapientum, which means “fruit of the wise men.” There are plenty of flavorful varieties all over the world, including the little sweet bananas, redolent of honey, that I grew up eating in India. The Cavendish banana, named after the seventh Duke of Devonshire, is the most popular grocery-store variety in America. Many parts of the United States are conducive to banana trees including Florida, California and Texas. It is not uncommon to see clusters of bananas hanging down from trees in backyards. Being partial to the tiny red or yellow varieties that appear occasionally in grocery stores, I was thrilled to pick up an entire cluster of tiny bananas from a young grower at the farmer’s market a couple of weeks ago. Sweeter and more intense in flavor, it made for a delicious base for an upside-down cake.

120 Min

NF

Beauty Berry Lemon Cake

Here is a recipe for a small lemon cake with cherries, topped off with whipped cream and beauty berries.

60 Min

DF

NF

V

Berry Upside Down Cake

Now that my restaurant is almost entirely vegan on Mondays, plant-based cooking has become one of the most creative new forays into my cooking. A cake or cookie with no eggs and butter? No problem. Boiled mashed sweet potato makes an excellent substitute for eggs, but be careful not to use too much or it will add a gummy flavor. I have been pleasantly surprised to see how many recipes I’ve been able to substitute the green gold of olive oil for butter. Here is a simple olive oil cake that showcases fresh berries and can be enjoyed for breakfast or with tea in the afternoon.

40 Min

Cardamom Cake

To this day, it is one of my favorite food memories — and when I make cake at home in Houston, I like it small, buttery and fragrant with cardamom. This recipe goes a step further and is made with ghee, which gives it a nuttier aroma.

50 Min

Cherry Upside Down Cake

A simple tea cake. Many of these ingredients are always lying around and can be spruced up with seasonal fruits and seeds!

60 Min

GF

Chocolate Ganache Cake

I am not a fan of chocolate cakes per se but this one has stolen my heart. I love the crumbly almond flour inside and the savory flavors of the olive oil comes creeping through in the taste.

45 Min

Cranberry Cake

Made entirely with maple syrup, a touch of turmeric, the cake can eaten for breakfast or for an afternoon tea break.

45 Min

Love Cakes

These yummy little cakes, native to Sri Lanka and the state of Goa in India can be eaten on their own or with whipped cream and fresh fruit. Best slightly warm.

60 Min

Mawa Cake

A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.

60 Min

NF

Miracle Parsley Cake

Moringa is called a miracle tree in India due to its nutritional properties. This cake, which involves moringa powder, is as delicious as it is attractive. You could eat it for breakfast or an afternoon chai. It can also be toasted and served for dessert with whipped cream and blueberries. Oil-based cakes are more moist than butter based cakes and this one keeps for about 3 to 4 days at room temperature, with its flavors only improving over time.

120 Min

NF

Peach Blackberry Pudding Cake

This mix, pour and bake pudding cake recipe is simple, quick, and given that it has 8 to 10 cups of fruit, a true celebration of the summer bounty. Enjoy it with just a drizzle of fresh unsweetened cream.

60 Min

NF

Persimmon Trifle

The common astringent persimmon varieties, such as Hachiya or Jiro, can be ripened to a point where the inside pulp becomes soft and can be squeezed out of the fruit. The pulp is a gorgeous, almost neon orange, lightly fragrant, incredibly sweet, creamy and flavorful.

NF

Roasted Peach and Pepper Cheesecake

Gather your neighbors for this showstopper dessert and do give it a try. It will keep for four to five days in the refrigerator and is best eaten the day after it is made.

40 Min

GF

NF

BeautyBerry Panna Cotta

Beautyberries are all over Texas, on roadsides, in forests — their stunning pungent purple berries forming brilliant large clusters. Native Americans use these berries, their roots and stems for many medicinal purposes from mosquito repellents to stomach ailments.

40 Min

GF

Fruit Custard

With the bounty of summer fruit arriving, especially berries, mangoes and peaches, a fragrant homemade custard is one of the best ways to complement it.

45 Min

GF

NF

Masala Chai Pudding

Masala chai is the spice-forward aromatic iconic hot drink of India, to be had in homes, train stations, streets and markets.

30 Min

Moonlight Milk Chaat

Tucked deep within the belly of a famous street market in Delhi, is a legendary ethereal dessert that is often compared to eating a cloud. Served on carts over ice and only made during the coldest winter months, the delicate as dew Daulat ki chaat (translates as snack of abundance or bliss) is said to have traveled to India from Afghanistan where it was made using mare’s milk. During the early hours of the morning over moonlight, raw milk with cream and aromatics like cardamom and mace is churned with a mallet by hand. The foam is then carefully skimmed off the top and the process is repeated over and over. The early morning dew is supposed to make it light and frothy. Rose water, ground nuts or crumbled milk solids are slowly incorporated, and it’s topped with saffron cream. Just like every other street food in India, each street vendor his or her own iteration; some use almonds, some pistachios, some the essence of rose or vetiver and it is often finished marigold or rose petals and gold or silver leaf. One cold February morning, I finally got to enjoy it with a cup of chai, discussing its nuances with the enthusiastic vendor, whose family has been making this chaat for over 100 years. It is challenging to recreate the charm of street food in the comfort of our western homes however, I tried several iterations and landed on this simple recipe. I decided to turn a cake with whipped cream on its head and added tiny amounts of dry-soaked cake crumbs to whipped cream. Use old sponge or angel food cake and I suggest using a stand mixer for best results. Enjoy it on a moonlit evening over the holidays with your friends and family!

25 Min

Payasam

Almost every old culture has embraced a tradition of a sweet milky pudding and India not only has several, but every state has their own. Payasam is said to have originated from the southern state of Kerala, thousands of years ago.

60 Min

GF

Persimmon Rice Pudding

Persimmon, when ripe is fruit from the heavens! It reminds us of the custard apples of India. When the fruit is ripe and soft, the pulp is the best part to use.

40 Min

DF

GF

V

Persimmon Tapioca Pudding

The common American persimmon grows wild across the South and as far west as the Colorado River in Texas. Pondicheri chef Anita Jaisinghani says it took her some time to understand how to enjoy the strange yet delicious orange fruit, and she discovered that the astringent varieties need to ripen and soften before eating. In this recipe, combined with coconut and cardamom, she says, the tapioca pearls pick up the flavor of persimmon, making for a simple, sweet aromatic finish. The pudding can be enjoyed warm or cold.

45 Min

GF

Saffron Chocolate Rice Pudding

Rice pudding is usually a rich finish to a meal but using only milk instead of cream brings a lightness to the pudding. The pudding is also delicious cold the next day.

20 Min

GF

Saffron Pistachio Panna Cotta

While panna cotta may be known as an Italian dessert of sweetened cream thickened with gelatin, every culture has its own version. In India, this is called ‘China Grass’.

60 Min

GF

Saffron Tapioca Pudding

It can be easy to overdue tapioca pudding. Once it is somewhat thick and the tapioca pearls are clear, take it off the stove and let it thicken some more.

90 Min

NF

Banana Olive Oil Cake

This cake takes less than 10 minutes to put together and is best eaten within 1 to 2 days and best stored at room temperature.

55 Min

NF

Banana Upside Down Cake

120 Min

NF

Beauty Berry Lemon Cake

Here is a recipe for a small lemon cake with cherries, topped off with whipped cream and beauty berries.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra