EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
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Jack Greenberg
[email protected]I made this trifle for a party and it was a huge success! Everyone loved it and I got lots of compliments. I highly recommend this recipe.
Reva Kent
[email protected]This trifle is a great way to use up fresh rhubarb. It's easy to make and it's always a hit with my family and friends.
Laren
[email protected]I'm not a big fan of rhubarb, but I loved this trifle! The tartness of the rhubarb was perfectly balanced by the sweetness of the cake and custard.
Shanelle Jones
[email protected]This trifle is amazing! The combination of flavors and textures is perfect. I will definitely be making this again.
baniez bea
[email protected]I love this trifle! It's so easy to make and it's always a crowd-pleaser. I highly recommend it.
Pelumi Damilare
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The rhubarb topping is the perfect balance of tart and sweet.
anas abu shaar
[email protected]I would not recommend this recipe. The instructions were unclear and the trifle turned out to be a mess. I ended up throwing it away.
Ram Dai
[email protected]This was a good recipe, but it wasn't as impressive as I was hoping. The flavors were a bit bland and the trifle was a bit too dense for my taste.
Jilesh Chaudhary
[email protected]I found this trifle to be a bit dry, even though I followed the recipe exactly. I think I might try adding some more liquid to the cake batter next time.
Faheem Jutt Faheem Jutt
[email protected]This trifle was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a delicious and easy dessert to make.
Oscar Roxby
[email protected]I made this trifle for my family and they loved it! The combination of flavors and textures was perfect, and it was a great way to use up some fresh rhubarb.
Sphelele Nomcebo
[email protected]This is a great recipe for a summer dessert. The rhubarb topping is so refreshing and the trifle is so light and airy.
Shes Badd
[email protected]I'm not a big fan of rhubarb, but this trifle was amazing! The tartness of the rhubarb was perfectly balanced by the sweetness of the cake and custard. I'll definitely be making this again.
Jr2 Harribon
[email protected]This trifle is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen rhubarb, and the results are always delicious.
SABEER KHAN
[email protected]I made this trifle for a party and it was a huge hit! Everyone loved it, and I got lots of compliments. I highly recommend this recipe.
sajoy das
[email protected]This is the best rhubarb trifle I've ever had! The cake was moist and flavorful, and the custard was rich and creamy. The rhubarb topping added a nice tartness that balanced out the sweetness of the cake and custard.
Ali Davil
[email protected]I followed the recipe exactly and it turned out perfectly! The trifle was light and fluffy, and the rhubarb topping was tart and tangy. My family loved it!
Hsu Myat Noe
[email protected]This rhubarb trifle is a delightful dessert that is perfect for any occasion. I loved the combination of flavors and textures, and it was surprisingly easy to make. I will definitely be making this again!