Trifle is the gringo name for the candy we call ‘Pavê'. This one I did to compose the lunch dessert buffet offered today by my mother. My mother wanted to take advantage of the Independence holiday to gather her children, grandchildren, and other family members around her table (and her pool, since our days have been dry and sunny). And the dessert was up to me, to “vary”, lol. The only novelty I introduced was the trifle. The other two dishes were Japanese cheesecake, the recipe for which was given here. And the delicious surprise roll, which was published here. The good thing about the trifle is that we can put whatever we want on it, biscuits (usually the Champagne type), cake, fruit, creams, escambáu, lol. I will outline how this was done, but each one feels free to compose himself the way he pleases. If you intend to do this, make a note of the ingredients of each layer, to raise your shopping list, as only fresh cream will enter more than half a liter.
Strawberry Trifle Ingredients:
- 1 Nega Maluca cake (recipe here)
- The icing cream below
- The Brigadier below
- 2 boxes of clean strawberries
- 3 cups Chantilly cream
- 3/4 cup (tea) of water to wet the cake
- Icing Cream (for this recipe)
- 1 can of condensed milk
- The condensed milk can (measure the milk in the condensed milk can, lol)
- 3 gems
- 3 tablespoons cornstarch
- 6 drops of vanilla extract
- 3/4 cup (tea) of fresh cream
Preparation :
- Mix the first four ingredients (passing the egg yolks through a sieve), in a small pan, and bring it to the fire, stirring constantly until it thickens. Add the vanilla extract and the cream and mix everything. Turn off the heat and cover the candy immediately with a piece of plastic wrap tightly attached to the surface so that it does not form a hard crust. Let it cool.
- Brigadeiro
- Put in a small pan: 1 can of condensed milk, 3 tablespoons of powdered chocolate, and 1 spoon (soup) of butter. Mix very well and bring to the fire, stirring constantly until it starts to boil. Count for 1 minute, add 3/4 cup of cream and turn off the heat. Set aside to cool.
- Chantilly
- Beat the 3 cups (tea) of fresh cream with ice cream in the mixer, almost freezing, lol, until it starts to get thick, add 3 tablespoons of sugar and 1/2 teaspoon of vanilla extract and beat more a little to mix (don't beat too much or the cream turns into butter, lol).
- Assembly
- In a bowl, bowl or platter, spread the cut cake, making a layer. Moisten the cake with water and spread the cut strawberries over it. Spread the icing cream over the strawberries and spread the brigadeiro over them. Finally, apply the whipped cream, using a container bag, with a nozzle of your choice. Decorate to taste.