Thursday, December 3, 2015

Berries Trifle in a Jar

It's the most wonderful time of the year again! Hello December! For some reasons December just seem to be the most "well-liked" month. And I wonder if Christmas is the main reason for that. For me, I love December not just because of Christmas, but because it's my birthday month. too ^_^ Well, do share with me if you happen to know of anyone who doesn't like December. I haven't been in the mood to do just anything (not literally) ever since I got back from my Korea trip. I was told it's "normal" since I haven't gotten, or rather, I am unwilling to get over the holiday mood. But since almost everyone around me is in their high-spirited festive mood, I bet I will get over with my holiday blues (soon). Haha! 

I have been cracking my brain on what's suitable to make during this festive season since we will be expecting quite a few gatherings and parties. As I was looking through my archives, I found this pretty dessert in a jar that I'd made for one of my high-tea sessions with my twinning friend. This was one taken from the personally autographed recipe book, Glorious Layered Desserts by Glory Albin which I've won through a contest on Instagram some time back. *Grin!

Berries Trifle in a Jar
This recipe is definitely a keeper for various occasions! I love the idea of being able to prepare them in advance and the individualised portions which look just so lovely and appetising. I hope you'll like them too! ^_^

Berries Trifle in a Jar
Recipe sourced and modified from: Glorious Layered Desserts by Glory Albin
Makes approximate 6 to 8 servings

Ingredients Required

Vanilla Pastry Cream
2 eggs
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 tablespoons unsalted butter
1 tablespoon vanilla extract

Vanilla Sponge Cake
3 eggs, whites and yolks separated
1/4 teaspoon cream of tartar
2 tablespoons water
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cake flour

Whipped Cream
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/4 teaspoon vanilla extract

3 cups of mixed fresh berries, as desired

Bakeware Used

9-inch pan (for the vanilla sponge cake), Six 16oz mason jars

Preparation Steps
    Vanilla Pastry Cream
    1. In a medium bowl, beat eggs with a fork to combine. Set aside.
    2. In a medium saucepan, whisk together sugar, cornstarch and salt. Gradually pour in milk while whisking. Cook over medium heat, stirring almost constantly until the mixture thickens and boils. Continue to cook and stir for one minute. Remove pan from heat.
    3. Pour several tablespoons of the hot mixture into the bowl with eggs and immediately stir well. Continue to add a few more tablespoons of hot milk mixture, and stir with the eggs until the eggs mixture are warm. Pour the warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil and cook for one minute, stirring constantly.
    4. Remove pan from heat and stir in butter and vanilla. Set aside to cool slightly. When the pan has cooled a bit, place in the refrigerator to fully cool (about 3 hours). If desired, lay a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
    Vanilla Sponge Cake
    1. Preheat oven to 325 degrees F. Line the bottom of a 9" round pan with parchment paper (or grease with butter). Do not line or grease the sides of the pan.
    2. Using an electric mixer, whip the egg whites with the cream of tartar and water until the mixture has greatly increased in volume, is thick and holds a stiff peak. (To test, lift the beater from the bowl and a mountain-like "peak" should remain still.)
    3. In a separate bowl, whisk the egg yolks and sugar and beat until creamy, light yellow, and thickened. Add vanilla and salt and mix to combine. Add the flour, and mix until just combined.
    4. Gently fold the egg whites into the batter (using a spatula), a little at first and then a large scoop at a time. Fold just until the egg whites and batter are combined. Do not over-mix or the egg whites will lose their volume.
    5. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the toothpick inserted into the centre of the cake comes out clean or with a few crumbs, but no wet batter.
    6. Cool the cake completely before removing from the pan. Cut the cake into bite-size cubes with a serrated knife. 

    Whipped Cream 
    1. Chill the bowl and beater (whisk attachment) of the electric mixer by placing them in the freezer for about 5 minutes. This will help the cream whip up faster and fuller.
    2. Once the bowl has chilled, pour the cream into the bowl and begin whipping on medium-high speed.
    3. When the cream is beginning to thicken, slowly add the powdered sugar while continuing to beat.
    4. Add vanilla, while mixing.
    5. The whipped cream is done when it has more than doubled in volume and, when you stop the mixer and life up the whisk, the cream stays in place.
    6. Do not over-mix or the cream will become too stiff and will become clumpy, and will begin to turn into butter.
    7. Use the whipped cream immediately or set aside in the fridge until ready to use (up to 4 hours).
    Assemble Dessert in a Jar
    1. Divide and drop a few pieces of the bite-size cake cubes into the bottom of the jar. 
    2. Add a layer of fresh berries.
    3. Top the berries with a dollop of vanilla pastry cream.
    4. Repeat the layers once (or until you fill up almost to the top of the jar): cake, berries, pastry cream.
    5. Garnish the last topmost layer with some whipped cream and additional fresh berries.
    6. Enjoy immediately or best within 2 hours of assembly.

    The Dream Baker's Experiment
    1. Although the original source recipe did not specify, I used granulated sugar and large eggs weighing approximately 59 grams on average through my recipe.
    2. For the vanilla sponge cake, the original source recipe suggested baking in a 9"x5" loaf pan and bake at the same oven temperature for approximately 40 to 42 minutes instead. Alternatively, you may also use store-bought angel food cake or pound cake for convenience.
    3. I topped the Berries Trifle in a Jar with a half chocolate-coated strawberry and rainbow candy sprinkles since I did not have much berries left. This is optional. To make the half chocolate-coated strawberry, dip bottom of strawberry in a bowl of melted chocolate chips and let sit in fridge until chocolate becomes firm.

    I am sharing these Berries Trifle in a Jar with Cook & Celebrate: Christmas 2015 organised by Yen of GoodyFoodies, Diana of Domestic Goddess Wannabe and Zoe of Bake for Happy Kids, and weekly blog event Recipe of the Week hosted by Emily of A Mummy Too.


    It's a season to be jolly la~la~la~la~la~la~la~la~la~ 

    Dare to dream.
    The Dream Baker

    1 comment:

    1. These berries trifle are so cheerful to eat. Perfect for our Aussie summery kind of Christmas!