My New Signature Trifle/Get Your Heavy Cream On

I don’t really mean to brag or anything, but I can pretty much wager my three favorite worldy possessions that I ate more heavy cream than you yesterday.

If you’re doubting this fact and are up to the challenge, go ahead, leave a comment below, and the prizes will be yours. Otherwise, read on…

The day started off on a fairly healthy note but quickly proceeded into a downward spiral of gluttony. Don’t blame me, blame Norway. With a national holiday to celebrate, gorgeous dairy cows roaming the mountains and valleys, and pressure from the general population to devour ice cream, whipped cream, and sour cream porridge all day long, it was hard to say no. It’s difficult enough to assimilate when you have a funny accent and clothes from Old Navy. The smart thing to do was to just open my mouth and shovel it all in.

My 17^th of May menu was as follows:

BREAKFAST: whole-grain bread with Norwegian brown cheese, juice, coffee with cream

LUNCH: a variety of cured meats including moose sausage flavored with blueberries, a Norwegian type of prosciutto, a regular old coarse-grain pork sausage, flatbread, saft (Norwegian blueberry nectar), 2 bowls full of rømmegrøt (Norwegian porridge topped with cinnamon, sugar, butter, and raisins) made from full-fat sour cream

COFFEE HOUR: a slice of chocolate cake and my new signature trifle of berries, vanilla pudding, and cream

DINNER: Norwegian shrimp and crayfish on homemade bread with lemon, dill, mayonnaise, more cured meats, homemade potato salad dressed with crème fraiche and more sour cream

LATE NIGHT SNACK (during Mad Men): another serving of my new signature trifle of berries, vanilla pudding and cream

So, if you still feel as though you ate more cream than I did, go ahead and prove yourself. But then again, the only way this is seemingly possible, is that you too are an American living in Norway and your accent is worse than mine and you dress even more like an American than I do (read: white sensible shoes, tapered jeans, comfy polarfleece jacket, and more than likely, a fanny pack). If you beat me in this challenge, your rewards will be this, this, and this. Ok, not that last one. 

And if you did not eat more heavy cream than I did yesterday, you can try to make up for it by making this pretty great dessert; my new signature trifle of berries, vanilla pudding, and cream. Here’s the recipe:

Siri’s Signature Trifle of Berries, Vanilla Pudding, and Cream

Siri sin dessert med bær, vaniljesaus og krem

Makes one trifle to feed 8-10

*Can be made a day ahead of time, but best when made just a few hours in advance

2 cups (about 250 g) mixed berries, fresh or frozen and thawed (I used diced strawberries and whole raspberries and black currants)

1/4 cup (50 g) sugar

1 Tablespoon fruit-flavored liqueur of your choice (such as Cointreau, Creme de Cassis or Chambord)

1 cup (250 ml) heavy cream

1/2 cup (60 g) powdered sugar, more or less to taste

1 1/2 cups (375 ml) prepared vanilla pudding (either homemade of store-bought)

12 or so ladyfinger cookies

*fresh mint leaves, more berries, and/or sliced almonds for decorating

 

Preparation:

1. In a medium bowl, toss the berries with the sugar. Allow to rest so that the berries have time to absorb the sugar. If using frozen berries, drain most of the extra liquid that results from thawing, leaving a tablespoon or so of liquid. Add the fruit-flavored liqueur and toss again.

2. In a large bowl, whip the heavy cream with the powdered sugar.

To assemble:

3. Place a layer of the ladyfingers (6 or so) in the base of a pretty (6"/15 cm deep) glass bowl . Layer half of the berries over the ladyfingers.

4. Use a spatula to spread a layer of the vanilla pudding over the berries. Use about half of what you have, then top with half of the whipped cream.

5. Repeat with a second layer of ladyfingers, berries, pudding, and cream. If you like, decorate the top of the whipped cream with a few sprigs of fresh mint, a few berries, and/or sliced almonds. 

Comments

[Heron]

Excellent - a trifle that is light on the cake and heavy on the dairy products.

Also - I am here to recommend creme de cassis as the booze factor.

I am definitely making this.

[Heather]

Oh my! Even I had to blush at the cream consumption happening there. Tell me, were you on the island?
Sounds really great, and I think I will make the cake as soon as my berries are ready to pick.
XOXOX

[joanne]

i love your pictures! and your recipes look delicious!!

[Murasaki Shikibu]

You definitely ate more cream than me because I haven't had a drop of cream for weeks now. That said, I have noticed that Ronny's family devour a lot of cream and that he himself tends to use a lot of it in cooking.
Love your photos of the cows. :)

[molly]

i can't picture you in white sensible shoes and a fanny pack.

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