Trifle for two is the perfect Valentine’s Day dessert! Layers of orange flavored sponge cake, strawberries, traditional English custard, and orange infused whipped cream give this trifle for two it’s delicious flavor!
I truly adore the food blogging community and the friendships I’ve formed as a result. When my blogging friend Janette learned that I’d be taking a few days off to celebrate my birthday, she jumped on the chance to volunteer a recipe to share with you. She’s from England, so of course, it only makes sense that she’s sharing a traditional English trifle recipe!
If you’ve never been to Janette’s blog, please visit soon. Her food photography is nothing short of glorious perfection, and her recipes are simply mouthwatering. Check out her recipe index and I bet you’ll have a hard time choosing just one recipe to make!
Since today is my birthday, chances are good that my face is planted into a slice of my favorite cheesecake, but I think this sweet trifle for two is the perfect recipe to celebrate my special day with. Thanks so much for helping me out today, Janette!
Hi everyone, this is Janette from Culinary Ginger and I’m so excited to be guest posting for my friend Becca.
I hope you enjoy this trifle for two!
Valentine’s Day Dessert - English Trifle for Two
For the vanilla custard
- 1 cup whole milk
- 2 tablespoons extra fine sugar
- 1 large egg yolk
- 1 large whole egg
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Red food coloring (optional)
For the trifle
- 1 cup heavy cream
- 1 teaspoon orange zest
- 1 teaspoon orange juice
- 1 teaspoon fine sugar
- 2 cups pound cake cut into small squares
- 1 orange juiced
- 8 strawberries sliced, then cut the circles in half
- 1 cup prepared vanilla custard
- 8 ounces bittersweet chocolate refrigerated
For the Custard:
- In a medium saucepan, stir together the milk and 1 tablespoon of sugar over medium heat bring to a boil.
- While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolk and egg.
- Stir together the other 1 tablespoon sugar and cornstarch, then stir into the eggs until smooth.
- Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking.
- Add the rest of the milk slowly to the egg mixture while whisking.
- Return the mixture to the saucepan, over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened.
- Once the custard has thickened, remove from the heat.
- Stir in the vanilla and mix until well incorporated.
- Add a little red food coloring to make the custard pink, if desired.
For the Trifles:
- To a mixing bowl or stand mixer bowl, add the heavy cream (make sure the cream is cold, it will whip faster) orange zest and teaspoon of orange juice. Whisk (or whip with the whisk attachment) until stiff peaks form. Set aside.
- To a small bowl, add the cake squares and pour the orange juice evenly over them so the cake soaks up the juice.
- Take 2 tall dessert glasses and place an even layer of cake squares into the bottom of each.
- Top with a layer of strawberries around the edge so they look pretty from the outside, then pipe whipped cream in an even layer, then an even layer of custard. Repeat starting over with sponge until the glass is full ending with whipped cream
- Garnish by shaving the dark chocolate using a vegetable peeler.