Leftover Cake Trifle
I never like to throw anything away, so when I came across these unfrosted white chocolate-vanilla cupcakes taking up space in my freezer, I decided to put together quick individual trifles for a dinner party. After all, cake, custard, spring berries and freshly whipped cream is a winning combination.
I’ve actually shared part of this recipe with you before. The cupcakes are a simple, plain vanilla cake with white chocolate chunks stirred in. They’re moist, lovely and pair well with fresh fruit and cream. Serve it in glass cups, so people can see the layers and feel free to experiment with other cake flavors, flavored creams or different fruits. Enjoy and happy baking!
2 cups whole milk
6 large egg yolks
½ cup granulated sugar
4 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 tsp. vanilla extract
2 cups heavy whipping cream
6 Tbsp. powdered sugar
1 batch White Chocolate-Vanilla Cupcakes (recipe here), cubed
1 cup sliced strawberries and raspberries
• Make a vanilla custard by heating the milk in a saucepan over medium heat until very warm but not boiling. Keep warm and set aside.
• In a medium bowl, vigorously whisk together the egg yolks and sugar it pales in color. Add the flour and whisk to combine. Slowly drizzle in the warm milk, whisking until it comes together.
• Return the liquid to the saucepan over medium heat, whisking constantly until it bubbles and thickens, 1 to 2 minutes. Immediately add the vanilla and the butter and whisk until the butter is melted. Remove from heat and let cool completely.
• Meanwhile, in the bowl of a stand mixer, whip the cream and powdered sugar on medium-high speed until stiff peaks form. Refrigerate until ready to use.
• To assemble the trifles, evenly divide the cake cubes between 8 to 12 glass cups. Evenly divide ½ cup strawberries and raspberries among the cups, then top each with a generous dollop of vanilla custard followed by a dollop of whipped cream. Top each with the remaining ½ cup strawberries and raspberries. Refrigerate until chilled; serve within 1 hour to prevent the cake from getting soggy.