Mint Trifle

mint trifle

Week 5 of the Reddit 52-week baking challenge was trifles. I have never made one of these before, but have drooled many a time at pictures of them. Mint isn’t generally a winter favorite of mine (cool and refreshing are for summer!), but my son is a huge fan of mint so I threw him a bone this week 😉

The dark chocolate layer you see is a fabulous Taste of Home chocolate chiffon cake – http://www.tasteofhome.com/recipes/chocolate-chiffon-cake – The icing was left off since I was just going to cut it up into chunks anyway. This cake was so light and airy, and my daughter actually (almost) requested this specific cake for her birthday. A winner!

The white layer is just a standard homemade whipped cream, i.e. heavy cream tossed with a bit of sugar and whipped up.

Finally, the Leprechaun-green color is a mint pudding. I had to “wing it” for this, as the only recipes I found online were for chocolate mint pudding, and that wouldn’t get me a cool green color 🙂 Layers are alternated, and a few crushed Andes candies are on top for good measure.

Enjoy!

 

 

Print Recipe
Mint Trifle
An easy and versatile recipe! Just cake, pudding, and whipped cream in alternating layers.
mint trifle
Course Desserts
Servings
Ingredients
Course Desserts
Servings
Ingredients
mint trifle
Instructions
  1. In a medium saucepan off the heat, whisk together your sugar, cornstarch, and salt. Slowly add in milk while whisking. Add your food coloring now; I used about 3 drops of green leaf gel coloring.
  2. Cook on medium heat while whisking. It will thicken and start to boil. Boil for 1 minute more while stirring.
  3. Take about 1/4 cup of the hot pudding and mix with your egg yolks in a separate small bowl. You are "tempering" them so you don't get scrambled eggs! Now add your yolks back into your saucepan of boiling pudding. Keep whisking and boil for 1 more minute.
  4. Stir in the cut up butter and peppermint extract.
  5. Strain your hot pudding into a separate bowl to get rid of lumps. Pour into dessert cups, Pyrex container, another bowl, etc. Let cool for 2 or 3 minutes and place plastic wrap on top to prevent a skin from forming.
  6. Refrigerate for at least an hour to firm up and get cold.
Recipe Notes

Recipe adapted from Betty Crocker's vanilla pudding.

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Author: Tiffany

Wife, mother, amateur baker.

4 thoughts on “Mint Trifle”

  1. Hi Tiff 😊I enjoyed your cook book review. Let me know if you make the chocolate, strawberry ice box cupcakes. They look sooo good & really pretty for Valentines Day!!

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