Irish Cream Trifle – Happy St. Patricks Day
My grandfather use to always make a joke with my grandma about her birthday. Since she is from France, he would comment, “A Frenchmen born on an Irish Holiday.” And although, my grandfather is with our heavenly Father now, his words ring in my head clearly.
My gram is very dear to me. She comes to visit often and there is one thing I can always remember growing up. Every Christmas she would make an English Trifle. In spirit of St. Patty’s Day and my Gram’s birthday I created this fun trifle recipe for her.
Here is what you need:
For the Cake
1 box of French Vanilla Cake Mix
Green Food Coloring
3 tablespsoons of Irish Cream (I used Bailey’s)
3/4 cup Chocolate Hazelnut Spread (I used Nutella) warmed in the microwave for 30 seconds or until melted.
Irish Cream Pudding
2 cups of 2% milk
3/4 cup Irish cream
3 tablespoons corn starch
1/4 cup sugar
4 oz of whipping cream
2 tablespoons powdered sugar
Wilton Cake Icing – Kelly Green
First, make the cake as directed on the back of the box. To that mixture add Irish cream and 12 drops of green food coloring (optional) and mix together thoroughly. Divide the batter between two 8×8 square pans or use two 8 inch round pans. Use baking directions from the back of your cake box.
While the cake is cooking, lets make the pudding. Its really fast!
Pour two cups of milk, 3/4 cup Irish cream, 3 tablespoons of corn starch and 1/4 cup of sugar to a medium sauce pot. On medium heat, wisk together until it begins to thicken (roughly 3 to 5 minutes). In a small dish crack egg into the bowl and add a couple tablespoons of the pudding mixture to the egg. Stir together and then return the egg mixture to the pot and continue wisking pudding until it becomes thick (another 3 to 5 minutes). Remove from heat and let cool for at least 20 minutes.
Time to assemble the cake!
After cake is baked and cooled, gently cut the two in half horizontally. Nutella is usually the consistency of peanut butter but you want to make sure it is warmed in the microwave and has the consistency of melted chocolate chips. This helps it spread on the cake easier. Apply half the chocolate hazelnut spread over one side of the divided cake, and repeat on second cake.
Next, place the top piece on top of the bottom and cut cake to make small 1/2 inch piece. This doesn’t need to look fancy. Its meant to be crumbly.
In a trifle bowl place first layer of cake on the bottom. If you don’t have a trifle bowl, find a bowl in your kitchen that is roughly the measurement of 8 to 9 inches in diameter and about 4 to 5 inches high.
Add half of the cooled Irish cream pudding to the top of the first layer. Then add the second layer of cake on top, followed by the remaining Irish cream pudding.
Making the Whipped Cream
Pour 1/2 pint of whipping cream and 2 tablespoons of powdered sugar into a stand mixer. Mix on high until whipped cream has soft peaks.
I know this looks like a lot of steps and time consuming, but it really wasn’t. The way I broke up the process was, while Little Buddy was eating breakfast, I made the cake and pudding (15 minutes). I put the cake in the oven and then sat down with him to read and finish breakfast together.
After breakfast, he played with the toys while I assembled the cake (another 15 minutes). I placed the trifle in the fridge to sit over night. I made the whipped cream topping the day I was going to serve the trifle. Making the whipped cream and decorating took another 15 minutes.
Voila! Irish Cream Trifle.
Have a Happy St. Patrick’s Day and Happy Birthday Gram!