I tend to be partial to a baked dessert – it’s probably for several reasons. The first is that it’s really easy to send off a baked cookie or brownie – not so much with a trifle. If I made a lovely pudding saucy layered dessert, I’d have to eat it myself. Which is something I decided I was willing to do (how I suffer for the cookbook reviews on my blog!)
Glorious Layered Desserts, by popular blogger Glory Albin, is her take on the traditional trifle. She loves the idea of the creamy, multi-flavoured foods which remind me of the the thrill of a Jell0 pudding dessert or an ice cream sundae from my childhood. What makes this book useful for a wide variety of cooks is that most of the recipes can be done two ways – either totally from scratch (making your own whipped cream and caramel sauce) or can be easily compiled from store-bought ingredients. For example, the chocolate obsession could be easily thrown together with store-bought chocolate pudding, chocolate brownies and whipped cream, probably in less than half an hour. I would say that this would be amazing for a dinner party or for a family get together, especially in the summer. Also, the individual ingredients make an easy guide to use: I’d happily make the whipped cream or salted caramel sauce to have in the house.
Salted Caramel Sauce (from Glorious Layered Desserts)
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon sea salt
Heat sugar, water and corn syrup over medium heat.
Stir only until it starts boiling, then keep an eagle eye on it as it bubbles away. You will want to pull it off the heat as it becomes a dark amber colour – it can go from “not quite done” to burned in an instant.
I’d also recommend using a heavy bottomed pan – I used my lovely Chasseur cast iron one and if you have a cast iron or copper pan or skillet, they’re fairly perfect for the task.
Once removed from the heat, mix in the cream, butter, vanilla and salt. Immediately remove from the pan into the storage container and allow to cool.
Once room temperature, you can put in the refrigerator for up to 1 week.