Monday's Post: Butterscotch Caramel (Decadent) Trifle

Trifle is a delicious dessert that has many variations.  It usually includes some kind of cake, like pound or angel food, cream, and, in the English version, custard. It can also contain, but does not require, spirits such as rum or liquors.

It has roots in England and  has been served for centuries.

I 've made chocolate trifles with brownies, hot fudge sauce, and heavy whipped cream as well as praline and other combinations. Most have had rave reviews.

This past weekend, however, for a family birthday party, I made a butterscotch caramel trifle .  Part of the gift was the trifle container which is a high-sided glass bowl with an attached stand.

Unfortunately, I didn't have packages of English custard on hand so it was made with only four ingredients:  heavy whipped cream, Mrs. Richardson's butterscotch caramel topping, and angel food cake as well as a  Heath bar to grate on top. (A Heath bar is chocolate covered English toffee.)

To the heavy cream, I added two tablespoons of powdered sugar. It has a bit of cornstarch in it which helps the cream stay a little stiff. Also put in a teaspoon of pure vanilla and then whipped the cream  with the electric hand mixer.

Before putting the pieces of cake into the trifle bowl, I spread the sides with the butterscotch sauce and cream. This gave it a luscious looking presentation. Then came small  pieces of  angel food cake alternated with the sauce and whipped cream.   Using  a handheld steel grater, I shaved the Heath bar on top of the whole shabang.

 

The trifle was simple to make, nice to look at, and everyone seemed to think it was quite delectable.  The only thing I would have done differently is to add whipped cream up to the very top of the trifle bowl.  That would have looked more splendid.

 

HAVE YOU MADE TRIFLE? IF YES, TELL US WHAT KIND?

P.S. Suggestion to dessert eaters who  cannot handle sugar:  Make a fruit cup for yourself when trifle is served or be prepared to run for the hills.