Bagatelle (French-Canadian Trifle)

"The typical bagatelle in La Beauce is a child’s delight of Jell-O, white cake, and strawberry jam. This grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala was originally published in Saveur in 2000. It's wonderful to bring to a party; it's really easy and really pretty; and most of the time is chilling time."
 
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Ready In:
4hrs 45mins
Ingredients:
11
Serves:
10-12

ingredients

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directions

  • For the custard:

  • Mix together sugar and cornstarch in a large saucepan.
  • Add egg yolks, and whisk to combine; then gradually whisk in milk.
  • Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
  • Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
  • For the trifle:

  • Cut cake into 2" x 1" pieces.
  • Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
  • Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
  • Pour some of the custard over the berries.
  • Repeat layering, ending with custard.
  • Cover with plastic wrap, and refrigerate for at least 3 hours.
  • Remove trifle from refrigerator about 1 hour before serving.
  • Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
  • Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
  • Decorate trifle with large dollops of whipped cream.

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Reviews

  1. Great trifle! Subbed strawberries for the raspberries as I had some on hand. We all dug in when this was ready and it actually became our supper! (yes, it's all gone)
     
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Tweaks

  1. Great trifle! Subbed strawberries for the raspberries as I had some on hand. We all dug in when this was ready and it actually became our supper! (yes, it's all gone)
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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