Fresh Fruit Trifle with white wine cake, yoghurt and yummy fresh fruit

Fresh Fruit Trifle

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Mistletoe on white backgroundThis beautiful fresh fruit Trifle is one of my favorite dessert for the Holidays! The wine cake layers blend perfectly with the vanilla yogurt, the rhum and the fresh fruit so that it tastes decadently delicious (the rhum-embued cake reminds me of a French “baba au rhum” and the vanilla yogurt becomes so thick you’d think it’s heavy cream!).  It is absolutely spectacular as a centerpiece on a dessert buffet table or as individual elegant mini-trifles in a beautiful cocktail glass!  It’s always a hit–never fails! This healthy yet delectable dessert is a perfect way to ‘trade-up’ without over-indulging, during the holidays–Pure cuisinicity style!

Fresh-Fruit-Trifle-Recipe-Photo

Mini-Fruit-Trifles-Recipe-Photo

For these individual servings in cocktail glasses, you will need to adjust the quantity and way of arranging all the components of the trifle. For one, I use a cookie cutter, to form little circles of cake to fit the particular container. You’ll need to be creative and just “play” with how best to assemble it.

 

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Fruit Trifle
 
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*Cuisinicity Tip: Depending on the size of your trifle bowl, you may need to trim the edge of the cake so that it will fit in the bowl, while leaving a small space all around it where the fruit will be displayed, up against the sides (see photo). If you need to trim the cake, just add whatever "trimmings" you have as your last layer. It doesn't have to be perfect, as it will be covered by one final layer of the vanilla yogurt and fruit. Also, depending on the size of your bowl, you may need to add more fruit and yogurt than the recipe calls for--how much is more of a "feel" (one can never have enough fresh fruit) and it will also yield more servings--perfect for a big party. I sometimes add canned sliced peaches (in pear juice), to add more color. Just be creative and have fun with this recipe--you cannot go wrong! Cuisinicity Tip 2: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
Author:
Serves: 12+
Ingredients
  • White Wine Cake: Makes two 9-inch layers
  • ¾ cup sugar
  • 1 egg
  • 1 Tbsp vanilla
  • ½ cup canola oil
  • 1 cup dry white wine
  • 2 ½ cups whole wheat pastry flour*
  • 2 tsp baking powder
  • 4 egg whites
  • Rhum Glaze:
  • ¼ cup sugar
  • ¾ cup water
  • ½ cup rum (mount Gay)
  • Assembling the Trifle:
  • 4-5 cups lowfat organic vanilla yogurt
  • 3 cups sliced strawberries(rinsed)
  • 4 kiwis (peeled and sliced)
  • 2 pints blueberries (rinsed)
  • 2 pints raspberries(rinsed)
Instructions
  1. Preheat oven to 350 and lightly "grease" two 9 inch pans with canola oil and line with parchment paper.
  2. In a large bowl of an electric mixer, cream the egg, sugar, vanilla and oil and beat until smooth.
  3. Stir in the wine and mix again briefly.
  4. Add the pastry flour, baking powder and beat until well blended.
  5. In a separate bowl whip the egg whites until stiff.
  6. Gently fold the whites into the batter. Divide the batter between the 2 pans.
  7. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
  8. Let cool completely before unmolding and peel off the parchment paper, when ready to assemble.
  9. While the cakes are cooling off, combine ⅓ cup of sugar with ¾ cup water in a medium saucepan, and bring to a boil until the sugar dissolves, then let simmer for 5 minutes. Turn off the heat and stir in ½ cup rum and let cool.
  10. When ready to assemble, place a layer of vanilla yogurt at the bottom of the trifle bowl, then gently place one cake on top.
  11. Drizzle half of the rhum glaze over it and let it absorb for a minute.
  12. Arrange the fresh fruit (one layer of the same fruit at a time) around the cake. *There should be a little space between the cake and the side of the bowl (see photo) so that the fruit is displayed neatly [b]all around against the glass of the bow not on top of the cake.
  13. Then spread another layer of vanilla yogurt on top of the first cake and place the second cake on top of the yogurt.
  14. Drizzle the remaining rhum glaze over the cake, let it absorb for a minute.
  15. Arrange another layer of fruit around the cake as you did before, [u][i]alternating with each fruit.[/u]--see photo
  16. Finish with a layer of vanilla yogurt and place remaining fruit on top, arranged however you'd like so that it is beautifully displayed.
  17. Chill for several hours or overnight in the fridge (you'll need to allocate a tall space in the fridge for it!) so that all the flavors blend together and serve.

 

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Comments

  2. I found a bowl at Kohl’s that would be perfect for this! I might try with bourbon as I love that flavor – might work, no? 🙂

    Reply

  5. Well I wasn’t sure what to bring to Thanksgiving dinner, but now I’ve got it! Thank you so much Catherine for your wonderfully tasty and healthful recipes.

    Reply

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  1. […] Vegan Creme au Chocolat, my latest masterpiece, my Vegan Chocolate Lave Cake!!) and my beautiful Fresh Fruit Trifle which is absolutely spectacular as a centerpiece on a dessert Holiday buffet table!–REALLY, […]

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