Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
RECIPE IS AWESOME!! By the way don't even look at the others reviews, I was so disappointment to read those, one change the whole recipe by substitute almost everything...for baking one inch...one ounce changes everything, and the other review did not even finish it at all. It is hard but with patience and dedication anyone can enjoy this delicious cake, in our family (6 kids and a picky husband) it's probably in our top 3 best dessert...and believe me we have made 100+ desserts.
Great recipe! Every time I make it comes exactly like on the picture I follow all the steps and it works, I won't lie...I will have to dedicate the whole day but it's worth it.
There must be a mistake in this recipe... perhaps four egg WHITES instead of whole eggs? I never got past baking the cake, I ended up with a flat baked flan/lemon bar, less than half an inch high. I'm a relatively experienced cook, I don't believe I made a mistake on the recipe. There is NO way this could be cut into layers, and it looked nothing like the pictures. So my only thought: misprint! I plan on using a different cake and trying the recipe again!
Perhaps I was looking too forward to this one. I've been drooling over the photo for a while and I finally had all I needed to make it (time and ingredients). But in the end, I felt it only turned out so-so. I much prefer my "usual" trifle recipe. I did make some changes (as outlined below), but my main disappointment with the recipe was that I felt the cake was a little dry even with the soaking liquid, and the cake I didn't make any changes to (although I had to use an 8-inch pan because I didn't have a 9-inch one, but I baked it for less time).The curd was yummy (I used only 4 egg yolks in the curd rather than the 6 called for and it still was very stiff when cooled). My "usual" trifle recipe is essentially an orange curd with whipped cream and cream cheese and I like it perhaps a bit more and without the added expense of mascarpone.Since raspberries aren't at their prime right now, I used a combination of different berries: blackberries, raspberries and strawberries; however I don't think the use of only the raspberries (as called for) would have pushed this into the 4 or 5 star category for me.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?