Description
The Whiskey and Maple Trifle is an indulgent dessert that layers spongy cake, silky custard, and whiskey-maple syrup soaked components. It’s topped with a fluffy maple syrup whipped cream that enhances the sweet, rich layers. The trifle’s key elements are inspired by a traditional British trifle but with a unique and grown-up twist, bringing the warm flavors of whiskey and maple syrup together in perfect harmony.
Ingredients
For the Custard:
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2 cups whole milk
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4 large egg yolks
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1/2 cup granulated sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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2 tablespoons whiskey (bourbon or rye works well)
For the Sponge Cake:
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1 box of vanilla sponge cake mix (or homemade if preferred)
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1/2 cup milk
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1/4 cup whiskey (bourbon or rye)
For the Maple Syrup Whipped Cream:
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1 cup heavy cream
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon cinnamon (optional)
For the Whiskey-Maple Syrup Soak:
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1/4 cup maple syrup
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1/4 cup whiskey
For Garnish:
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Toasted pecans or walnuts (optional)
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Fresh mint leaves (optional)
Instructions
1. Prepare the Custard:
Start by making the custard, which is the heart of the trifle.
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In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Whisk them together over medium heat until the mixture is hot but not boiling.
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While you wait for the milk mixture to heat up, whisk the egg yolks in a separate bowl until smooth. Carefully pour a small amount of the hot milk mixture into the yolks, stirring constantly to temper them.
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Slowly whisk the egg yolks back into the saucepan with the milk mixture, and continue to cook over medium heat, stirring constantly, until the custard thickens (this should take around 3-5 minutes).
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Once thickened, remove from heat and stir in the butter, vanilla extract, and whiskey. Allow the custard to cool to room temperature, then transfer to the fridge to chill.
2. Prepare the Sponge Cake:
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Follow the instructions on the box for the sponge cake (or use your own homemade recipe). Once the cake is baked, allow it to cool completely.
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After cooling, cut the cake into small 1-inch cubes.
3. Whiskey-Maple Syrup Soak:
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In a small bowl, mix together the maple syrup and whiskey.
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Drizzle this mixture over the sponge cake cubes, ensuring that each cube is lightly infused with the whiskey-maple syrup. This step is essential for adding the depth of flavor to the cake layers.
4. Make the Maple Syrup Whipped Cream:
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In a mixing bowl, beat the heavy cream until soft peaks begin to form.
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Add in the maple syrup, vanilla extract, and cinnamon (if using), and continue to beat until stiff peaks form. Set the whipped cream aside.
5. Assemble the Trifle:
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In a large trifle dish (or individual serving glasses), begin layering the soaked sponge cake cubes at the bottom.
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Spoon a layer of the chilled custard over the cake cubes.
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Add a generous layer of the maple syrup whipped cream on top of the custard.
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Repeat these layers until you run out of space, finishing with a layer of whipped cream on top.
6. Chill and Garnish:
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Cover the trifle and refrigerate for at least 2 hours (overnight is even better) to allow the flavors to meld together.
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Before serving, garnish with toasted pecans or walnuts and fresh mint leaves for a beautiful touch.
Notes
This Whiskey and Maple Trifle is the perfect blend of cozy comfort and indulgent flavor. Feel free to adjust the whiskey to taste—or swap it for maple syrup entirely for a kid-friendly version. Best enjoyed chilled and shared with loved ones!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layered
- Cuisine: American
Keywords: Whiskey and Maple Trifle