STRAWBERRY-ESPRESSO TRIFLE Makes 4 (4-ounce) cups Prep Time 50 minutes, plus chilling time Cooking Time 10 minutes FOR THE COFFEE CREAM
The Sweet Stuff BY CARMELA VILLEGAS-AGOSTA
People assume that I have a fancy kitchen at home but in reality, it’s my professional kitchen that’s big and spacious. My setup at home is quite simple, and there, I whip up dishes using ingredients that I already have in my pantry. My home kitchen is also where I make simple desserts, just like this easy trifle. I always enjoy whipping up this treat because it’s the perfect way to use leftover ingredients like nuts and butter cake. This recipe, made especially for adults, features espresso. The bitterness of coffee, however, is hidden in the mousse, which complements the tartness of the strawberries. I also added a little bit of liqueur to give it a bold flavor. For some crunch, I used pistachio nuts, which you can replace with almonds, walnuts, or pecans. A tip: Make sure you have all your components ready before starting to assemble your trifle. It will only take you 10 minutes to put everything together. So what are you waiting for? Give it a try!
1 cup all-purpose cream 1 (8-ounce) bar cream cheese, at room temperature 11/2 cups confectioners’ sugar 2 shots espresso or 1/4 cup strong brewed coffee 2 shots espresso or 1/2 cup strong brewed coffee 2 shots or 1/4 cup coffee-flavored liqueur (optional)
4 slices store-bought butter cake, sliced into 1-inch-thick pieces strawberry purée (see tip) 1/3 cup chopped pistachios, toasted, plus extra for garnish fresh strawberries for garnish 1 Make the coffee cream: In the bowl of an electric mixer fitted with the whisk attachment, whip cream until stiff peaks form; chill. Using the paddle attachment, whip cream cheese on medium speed until soft and airy, about 4 minutes. Reduce speed to low; add confectioners’ sugar and coffee. Mix for 2 minutes on medium speed. Fold in whipped cream. Set aside in the refrigerator. 2 Mix together espresso or coffee and liqueur, if using, in a bowl. 3 To assemble, dip a butter cake slice in the coffee-liqueur mixture and place in a dessert cup. Spread 1 to 2 tablespoons strawberry purée and 3 tablespoons coffee cream on top. Add 2 teaspoons pistachios. Repeat to make another layer. Garnish with pistachios and strawberries. Repeat with remaining ingredients. Refrigerate for at least 2 hours.
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PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: IDGE MENDIOLA.
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About the columnist Carmela grew up in a family that loves food, and started her baking journey when she stumbled upon her mom’s Mrs. Field’s Cookie Recipe Book. Years later, after working in a pastry shop in France, she and her husband started their own business, Casa San Luis Pastries. Carmela also keeps busy with her roles as executive pastry chef and managing partner of Crisp on 28th, and likes to tell everyone that there’s always room for dessert. Follow her adventures on www.carmelasjournal.com.
MAKE THE STRAWBERRY PURÉE: COMBINE 1 CUP FROZEN STRAWBERRIES, 1 TABLESPOON LEMON JUICE, 1/4 CUP WATER, AND 3 TABLESPOONS SUGAR IN A SAUCEPAN OVER MEDIUM HEAT. COOK UNTIL STRAWBERRIES ARE SOFT, THEN MASH WITH A WOODEN SPOON.
WWW.YUMMY.PH Ć JULY 2015
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