Trifles are the cooking equivalent of those sand art projects you did in elementary school, easy to assemble and satisfyingly ornamental without much effort. Granted, you probably won’t be able to create a camel under a palm tree using orange zest and whipped cream, but go for it if you want, man. Also, like sand art, trifles have a short shelf life, though this is because they go down easy, not because your little sister shook up your sand bottle and made all the colors mix and then your sand bottle was ugly beige-colored instead of zesty rainbow-colored.
Guys, I was really excited about using this flavoring oil. It’s like orange juice concentrate. Except not for drinking. It’s just really strong, ok? You can get these in like, any flavor you want, too.
Unlike this trifle, which was gluten-free and intentional, these are the result of an overly dramatic cake layer. I tried to get it out of a pan I didn’t bother lining before it was totally cool and was met with fierce resistance, so I mercilessly shook it into pieces. It was heartbroken, but hey, I can’t care about every cake’s feelings. After such a bad knock, I decided to give it a mercy killing and split it into four crumbled servings which I buried in creamy layers of pastry cream and whipped cream. Not such a bad way to go out, I guess.
Because of the chill time required, trifles are a make-ahead dessert. Also, aren’t you just jazzed about getting a peek inside this fridge? To me, knowing what’s in someone’s fridge says a lot about them. It’s like reading their diary. Ok, I realize I am a little obsessed with food sometimes. You probably do not even care about this. Olives, broccoli slaw, maple syrup, greek yogurt and queso. Judge me how you will.
I served the trifles in individual glasses garnished with an orange wedge to make them an acceptable dessert-for-breakfast. Because a pretty glass means you can eat whatever you want whenever you want.
Orange Almond Trifles
For the cake:
Half of any cake recipe will do. I used this one from i am baker.
For the orange pastry cream:
Any pastry cream recipe will do. I halved this one from Food Network.
For the sweetened whipped cream:
Beat 1 cup heavy whipping cream with a tablespoon or two of powdered sugar until soft peaks form. Stir in a 1/2 teaspoon vanilla.
Layer the trifle components, starting with the cake, then the pastry cream, then the whipped cream. Garnish with orange zest and toasted almonds. I used wine glasses as a vessel, but you could use anything. If you don’t want individual servings, you could try something like this.