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The Brew Chef’s Holiday Trifle

Tim "The Brew Chef" Schafer

Trifle is a traditional English dessert typically served around the holidays. For my version of Trifle and there are many, I use mascarpone cheese to create the creamy beer enhanced layer. I incorporate two beers with two completely different flavor profiles. The first beer is Framboise, a sweet and tart Belgian ale flavored with raspberries used to macerate the fruit and berries. The other is a mild white ale which gives the mousse a light pleasant beer accent. I also incorporate a splash of Grand Marnier, an orange flavored Cognac which is going to add moisture and a pleasant nuance to the layers of pound cake. The fruit can be interchanged seasonally and to your preference. A large clear “Trifle” dish works best but any deep bowl will do just fine. Put aside an hour to prepare this delicious and beautiful dessert. With some extra time for the mousse to set. I recommend preparing it the day before. You will end up with enough to serve 10 to 12 people.

For the mousse:

½ cup fine sugar

8 egg yolks

16 ounces mascarpone cheese, softened

2 cups heavy cream

1 Tablespoon confectioners sugar

2 teaspoons pure vanilla extract

2 Tablespoons white ale

1. Using an electric mixer beat the sugar with the yolks until pale and thick. About 5 minutes.

2. Fold the yolks into the soft mascarpone. Do not over mix.

3. Using an electric mixer whisk the cream with the confectioners sugar and vanilla until stiff peaks form then incorporate the beer.

4. In two stages gently fold the cream into the mascarpone mixture.

5. Cover and set aside in the refrigerator.

For the fruit filling:

1 pint strawberries, hulled and sliced

1 pint raspberries

1 pint blueberries

1 pint blackberries

1 peach, pitted and sliced

2 ripe nectarines, pitted and sliced

2 ripe apricots, pitted and sliced

1 cup Framboise ale

2 Tablespoons fine sugar

1. In a mixing bowl, toss the fruit with the beer and sugar.

2. Cover and refrigerate for an hour, stirring occasionally.

For the cake layer:

2 16 ounce pound cakes, cut into 1” slices

¼ cup Grand Marnier liquor

To assemble the Trifle:

1. Layer the bottom of the dish with 2 or 3 slices of pound cake.

2. Sprinkle the cake with Grand Marnier.

3. Spread 1/3 of the mousse evenly over the cake.

4. Add 1/3 of the fruit mixture and some liquid and spread evenly.

5. Repeat the layering process until all the ingredients are used finishing with the fruit.

6. Place the Trifle in the refrigerator to set for at least 2 hours.

7. Serve cold by spooning out even portion

The Brew Chef-Caterer-Beer & Food Writer-Original Hopzalts
Philanthropist-Entrepreneur-Lover of Life!

Tim “The Brew Chef” Schafer is a graduate of the Culinary Institute of America and has been an accomplished Chef, restaurateur, caterer and consultant for the past 35 years. His New Jersey and North Carolina restaurants garnered high acclaim and well deserved accolades from top food critics as well as the masses of his loyal guests and followers. Tim Schafer’s Catering has always specialized in a spectrum of events from small intimate dinner parties to customized elaborate affairs. Chef Schafer has catered for an extensive list of exclusive celebrity clients including an array of actors & entertainers along with many professional athletes from the NFL field to the homes & tracks of many NASCAR drivers & teams.