Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth Recipe

Name: Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vanilla pudding (Easy recipe below); 1 sponge cake, cut into 1-inch cubes (store-bought); 1 cup rum, plus 2 tablespoons; 1 cup almonds, blanced and slivered; 1 cup pitted dates, firmly packed, finely chopped; whipped topping (Recipe below); 1 (4 ounce) bar dark chocolate; 3 cups milk; ¼ cup cornstarch; ½ cup sugar; ¼ teaspoon salt; 1 teaspoon vanilla extract; 4 cups heavy cream; 2 teaspoons pure vanilla extract; 2 tablespoons rum; 1 cup confectioners' sugar

Servings: persons

vanilla pudding (Easy recipe below)
1 sponge cake, cut into 1-inch cubes (store-bought)
1 cup rum, plus 2 tablespoons
1 cup almonds, blanced and slivered
1 cup pitted dates, firmly packed, finely chopped
whipped topping (Recipe below)
1 (4 ounce) bar dark chocolate
3 cups milk
¼ cup cornstarch
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups heavy cream
2 teaspoons pure vanilla extract
2 tablespoons rum
1 cup confectioners' sugar

1
Begin by making the vanilla pudding:
2
Heat 2 2/3 cups of the milk.
3
Mix the cornstarch, sugar and salt in a seperate bowl; stir in the remaining milk.
4
Add the cornstarch mixture to the heated milk and cook over low heat, continuously stirring, until smooth and thick, and the cornstarch is completely cooked (about 10 minutes).
5
Set aside to cool down to room temperature.
6
Meanwhile, layer 1/3 of the sponge cake cubes in the bottom of a footed trifle dish or deep glass bowl.
7
Drizzle the cake with 1/3 rum and sprinkle with 1/3 almonds and 1/3 dates; top with 1/3 vanilla pudding.
8
Repeat the layers until the bowl is ALMOST full.
9
Chill for at least four (4) hours - Longer is better.
10
Meanwhile prepare the whipped cream topping:
11
In a large bowl, whip the cream until stiff peaks are just about to form.
12
Beat in the vanilla, 2 tablespoons rum, and sugar until peaks form.
13
COOK'S TIP: Do not over-beat or the cream will become lumpy and butter-like.
14
Just before serving the trifle, pipe the whipped cream over the top and run a vegetable peeler over the edge of the dark chocolate bar, letting the curls sprinkle over the cream topping.

1608

kcal

Calories

117

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: vanilla pudding (Easy recipe below), 1 sponge cake, cut into 1-inch cubes (store-bought), 1 cup rum, plus 2 tablespoons, 1 cup almonds, blanced and slivered, and more.

Yes, Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth

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