There’s something pretty cool about trifle as a dessert: it’s attitude. Trifle is all like, “Yeah, I can dress up and be fancy if I want to.” But then, you turn around, and it’s saying, “Whatever. Just let me throw myself together with whatever is around and I’ll be ready.” It’s just that versatile.
For today’s Foodie Friday, we’re sharing the messier side of trifle. There are no showy berries lined up around the glass this time. However, it’s simple, fairly quick, and served in individual portions!
Dulce de Leche and Stout Trifle
- 1.5 cups whipping cream, whipped
- 1/2 cup dulce de leche (such as La Lechera brand), cut with some milk to thin
- 1.5 cups angel food cake, cut or torn into pieces
- 1/4 cup stout*
- 1/2 package of custard or pudding, prepared
In four glasses, alternate layers of whipped cream, dulce de leche, angel food cake, beer/liquor, custard until the glass is full. Top with whipped cream and a drizzle of dulce de leche. Cover and refrigerate until it’s time to serve.
*I used stout here because I wanted something to balance out the crazy amount of sweetness from the custard and dulce de leche. The flavors actually worked well together. Don’t have it or don’t like it? I bet Bailey’s Irish Cream, another similar liquor, or coffee would be fantastic.
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