BAILEY'S IRISH CREAM CHOCOLATE TRIFLE: St Patrick's Day!

Happy St. Patrick's Day! Here's a great treat to celebrate: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "yum" cups, creamers, sugar, cookie jars, egg cups and teapots. You can still find them on eBay and etsy, as well as flea markets and estate sales.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away.  Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! Just an FYI: I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
By Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
Since it's St. Patrick's Day, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.

CHOCOLATE PEPPERMINT TRIFLE FOR A VERY ENGLISH CHRISTMAS

Here's a great idea for your Christmas dessert! Trifle!! In case you haven't planned your Christmas dessert yet, Chocolate Peppermint Trifle would be great -- a very English Christmas dessert. Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifle recipes aren't either. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

Helga’s Super Easy Triple Chocolate Trifle + Caramel Topping: Guest Post by Daryl Wood Gerber

Daryl Wood Gerber is the Agatha Award-winning and nationally bestselling author of the Literary Dining Mysteries, Aroma Wellness Mysteries, Fairy Garden Mysteries and Cookbook Nook Mysteries. As Avery Aames, she penned the popular Cheese Shop Mysteries. In addition, Daryl writes suspense novels, including the well-received Accidental Murder, The Son’s Secret, Girl on the Run, and the popular Aspen Adams trilogy. Daryl has published a standalone Christmas romance, Hope for the Holidays, and her short stories have appeared in numerous anthologies. You can learn more on her website: https://darylwoodgerber.com

***

Daryl Wood Gerber:

Hi, everyone.  Below is a recipe I included in Murder on the Page, the 1^st Literary Dining Mystery.  It came out in October 2024. It’s simple. Delicious. And you’ll want to have others around when you make it, or you might want to eat the whole darned thing. Kid you not! 
 
In the story, Allie, a caterer, and her friend Tegan, a clerk at Feast for the Eyes bookshop, put on a party featuring the novel Pride and Prejudice. Why they put on the party is for you to find out when you read the book. Allie and Tegan invite attendees to dress for the party in the costumes of the era, and the guests will enjoy foods from the era. The shop will post quotes from the book around Feast for the Eyes. In the book, Allie makes a strawberry trifle as one of her dishes. Oh, yum.
 
For fun, Helga, the chef and housekeeper at the inn owned by Tegan’s mother, decides a chocolate trifle would be a nice addition to a meal for the guests at the inn. This trifle would NOT have been served during the Regency Era. It includes candy bars. 
 
Let it be noted, this trifle looks pretty loosey-goosey when you serve it up. Will you care? I think not.
 
Enjoy. 
 
Helga’s Super Easy Triple Chocolate Trifle + Caramel Topping
(Yield: 8 portions)
 
Ingredients

1 brownie mix, prepared and cooled, cubed (*may be gluten-free)
1 4-ounce chocolate instant pudding, prepared
½ cup caramel topping, store-bought or homemade *see recipe below
2 Snickers candy bars, chopped
2 Heath or Skor bars, chopped
1 16-ounce frozen whipped topping, thawed
 
Directions

In a large glass trifle dish or a glass bowl, layer 1/3—1/2 of the cubed brownie, then half of the pudding, then half of the caramel topping, then 1 of the chopped Snickers bars, and 1 of the chopped Heath bars. Top with half of the whipped topping.
 
Repeat the layers in the same order, reserving a few bits of the Snickers and Heath or Skor bars for decoration on top of the final layer of whipped topping.
 
Refrigerate at least 6 hours.

***

Homemade Caramel Topping
(Yield: 2–3cups)

 
Ingredients

2 cups brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
½ cup margarine
1 teaspoon vanilla extract
 
Directions

In a heavy saucepan, combine the brown sugar and corn syrup. Cook over medium heat until the mixture reaches 235 degrees F on a candy thermometer.
 
Remove the pan from the heat. Stir in the sweetened condensed milk, margarine, and vanilla.
 
Return the pan to the stove and cook, over medium, stirring frequently until the mixtures comes to a boil. Remove the pan from the heat and let the mixture cool slightly.  
 
Store unused caramel topping in a  jar in the refrigerator. Heat before reusing. May be heated in the microwave on medium low level. Do not boil. 
 

Red White and Blue Trifle: 2 Recipes for Fourth of July

I'm a big fan of Trifle. It's easy and pretty. You can add alcohol or not, but traditional trifles include it. I love a tipsy trifle! I always use a clear bowl.. It's great to see the layers. Here are two Trifle recipes that are delicious and great Fourth of July show stoppers.

The first recipe is and old one (tried and true) from Taste of Home, one of my go-to recipe sites. I love the flavors in this one. Interestingly, it doesn't include cake, but you can always add a layer of pound cake or angel cake if you want to be more traditional. Trifles are so flexible.

You can decorate the top of either trifle with a flag pattern made of strawberries and blueberries and whipped cream.

The second recipe for Red White and Blue Trifle is adapted from All Recipes. It has the added flavor of white chocolate pudding. For the second recipe, you can make your own pound cake or buy prepared. The original recipe called for a small amount of coconut liqueur in the whipped cream/pudding. If you want to add alcohol, I would add a Tbsp of White Chocolate Liqueur to the whipping cream, instead.

1. RED WHITE AND BLUE TRIFLE 

Ingredients
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract  (or white chocolate liqueur)
1/2 teaspoon almond extract  (or almond liqueur)
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions
In large bowl, beat cream cheese, sugar, and extracts until fluffy. Fold in whipped cream.
Place third of  mixture in a 4-qt. bowl.
Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries.
Spread remaining cream mixture on top. Use reserved strawberries and blueberries to make a "flag" on top.

2. Red White and Blue Trifle

Ingredients
3 pounds fresh strawberries, hulled and sliced
1/4 cup white sugar
1 quart heavy cream
1 (3.3 ounce) package instant white chocolate pudding mix
1 (6 ounce) container lemon yogurt
2 (16 ounce) prepared pound cakes, cubed
2 pints fresh blueberries,

Directions 
In bowl, sprinkle strawberries with sugar; stir to distribute sugar. Set aside.
Chill large metal mixing bowl and beaters from electric mixer. Pour cream into chilled mixing bowl, and add white chocolate pudding mix and lemon yogurt. Beat until fluffy with electric mixer set on Medium speed.
Spread layer of pound cake cubes into bottom of a glass 10x15-inch baking dish.
Cover pound cake with layer of strawberries; sprinkle blueberries over strawberries.
Spread thick layer of whipped cream over berries.
Repeat layers several times, ending with layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream
Top trifle with dollops of whipped cream to serve.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

Today is Boxing Day! Without any 'real' Boxing Day experience, when I was younger, I thought it was the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday. Read more on my other blog: Mystery Fanfare, where I also have a list of Boxing Day mysteries.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle. Too late for today? Serve this great trifle on New Year's Eve! It goes so well with champagne.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

INGREDIENTS

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup unsalted butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

DIRECTIONS

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F  and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

CHOCOLATE PUMPKIN TOFFEE TRIFLE: Thanksgiving!

Holidays are the perfect time for Trifles. I make a wicked (and easy) Trifle for the Fourth of July with sponge cake, strawberries, blueberries, whipped cream, and kirsh. For Thanksgiving, I love this easy and sweet trifle recipe for Chocolate Pumpkin Toffee Trifle that combines pumpkin and chocolate.

What's a TRIFLE? The dictionary defines 'Trifle' as something insignificant, but you'll find that this dessert is anything but insignificant. I'm not trifling with you. This is a fabulous dessert!

Trifles are traditionally made in a large clear deep bowl so you can see all the layers. The assembled trifle is covered and placed in the refrigerator for at least 6 hours and up to 24 hours so the flavors can mingle. This Chocolate and Pumpkin Trifle is perfect for Thanksgiving since it can feed upwards of 8 guests.

There are many variations, and you can add different things in different layers--and you can vary the size of your layers. You can follow the recipe below with cookies but stack as you please: ex, layer of pumpkin cream, layer of cookies, layer of chocolate cream, etc. This is not a science. Instead of Chocolate Wafers, you can use Chocolate Cake or Brownies or try using left over Chocolate Pumpkin Bundt Cake or Pumpkin Bread.

CHOCOLATE PUMPKIN TOFFEE TRIFLE

Ingredients
4 ounces dark chocolate (70% cacao), chopped
4 cups heavy cream
2 tsp pure vanilla
1 cup natural pumpkin puree
1/4 tsp pumpkin spice
1- 7.5 ounce jar Marshmallow Fluff
6 small Heath bars, chopped (still have any left over from Halloween? No Heath Bars? Use your favorite English toffee)
1-1/2  9 ounce boxes chocolate wafer cookies (or chocolate cake or brownies)

Directions (but when it comes to layering, that's up to you!)
In a small saucepan over another saucepan, melt chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
Using electric mixer, whip 2 cups cream with 1 tsp vanilla until stiff.
In medium bowl, whisk together pumpkin, pumpkin spice, and marshmallow cream. Fold in whipped cream in 2 parts; refrigerate.
Add remaining 1-1/2 cups heavy cream to mixer bowl and whip until thickened. With machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
Spread one-third of chocolate cream in a 4-quart clear glass trifle bowl.
Layer with one-third of the toffee.
Make cookie (or cake) layer--be sure and stand up some cookies along the side of the bowl (it will look pretty)*
Make pumpkin cream layer
Repeat with remaining cookies and more pumpkin cream (depending on how thick you make the layers).
Add chocolate cream layer.
Sprinkle with chopped toffee and cover with chocolate cream.
Cover and refrigerate for 4-24 hours.
To serve, sprinkle with the remaining toffee (or not).

BAILEY'S IRISH CREAM CHOCOLATE TRIFLE: ST. PATRICK'S DAY

Here's another delicious chocolate recipe for St. Patrick's Day: Bailey's Irish Cream Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "Yum" cups, creamers, sugar, cookie jars, egg cups, and teapots. You can still find them on eBay and Etsy or at flea markets.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age, but not necessarily by taste. With the Internet, we're so lucky that many of these 'one of a kind' recipes have been posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away. Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. And, FYI:  Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
by Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
To add to your St Patrick's Day celebration, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my blog, Mystery Fanfare.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

Today is Boxing Day! Without any 'real' Boxing Day experience, when I was younger, I thought it was the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday. Read more on my other blog: Mystery Fanfare, where I also have a list of Boxing Day mysteries.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

INGREDIENTS

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup unsalted butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

DIRECTIONS

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F  and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

CHOCOLATE PEPPERMINT TRIFLE FOR A VERY ENGLISH CHRISTMAS

Here's a great idea for your Christmas dessert! Trifle!! In case you haven't planned your Christmas dessert yet, Chocolate Peppermint Trifle would be great -- a very English Christmas dessert. Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

CHOCOLATE PUMPKIN TOFFEE TRIFLE: Happy Thanksgiving

Holidays are the perfect time for Trifles. I make a wicked (and easy) Trifle for the Fourth of July with sponge cake, strawberries, blueberries, and kirsh. For Thanksgiving, I love this easy and sweet trifle recipe for Chocolate Pumpkin Toffee Trifle that combines pumpkin and chocolate.

What's a TRIFLE? The dictionary defines 'Trifle' as something insignificant, but you'll find that this dessert is anything but insignificant. I'm not trifling with you. This is a fabulous dessert!

Trifles are traditionally made in a large clear deep bowl so you can see all the layers. The assembled trifle is covered and placed in the refrigerator for at least 6 hours and up to 24 hours so the flavors can mingle. This Chocolate and Pumpkin Trifle is perfect for Thanksgiving since it can feed upwards of 8 guests.

There are many variations, and you can add different things in different layers--and you can vary the size of your layers. You can follow the recipe below with cookies but stack as you please: ex, layer of pumpkin cream, layer of cookies, layer of chocolate cream, etc. This is not a science. Instead of Chocolate Wafers, you can use Chocolate Cake or Brownies or try using left over Chocolate Pumpkin Bundt Cake or Pumpkin Bread.

CHOCOLATE PUMPKIN TOFFEE TRIFLE

Ingredients
4 ounces dark chocolate (70% cacao), chopped
4 cups heavy cream
2 tsp pure vanilla
1 cup natural pumpkin puree
1/4 tsp pumpkin spice
1- 7.5 ounce jar Marshmallow Fluff
6 small Heath bars, chopped (still have any left over from Halloween? or your favorite English toffee)
1 1/2  9 ounce boxes chocolate wafer cookies (or chocolate cake)

Directions (but when it comes to layering, that's up to you!)
In small saucepan over another saucepan, melt chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
Using electric mixer, whip 2 cups cream with 1 tsp vanilla until stiff.
In medium bowl, whisk together pumpkin, pumpkin spice, and marshmallow cream. Fold in whipped cream in 2 parts; refrigerate.
Add remaining 1-1/2 cups heavy cream to mixer bowl and whip until thickened. With machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
Spread one-third of chocolate cream in a 4-quart clear glass trifle bowl.
Layer with one-third of the toffee.
Make cookie (or cake) layer--be sure and stand up some cookies along the side of the bowl (it will look pretty)*
Make pumpkin cream layer
Repeat with remaining cookies and more pumpkin cream (depending on how thick you make the layers).
Add chocolate cream layer.
Sprinkle with chopped toffee and cover with chocolate cream.
Cover and refrigerate for 4-24 hours.
To serve, sprinkle with the remaining toffee (or not).

BAILEY'S IRISH CREAM CHOCOLATE TRIFLE for St Patrick's Day

Here's another delicious chocolate recipe for St. Patrick's Day: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "Yum" cups, creamers, sugar, cookie jars, egg cups, and teapots. You can still find them on eBay and etsy or at flea markets.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that many of these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away. Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. And, FYI:  Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
by Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
To add to your St Patrick's Day celebration, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.

PEAR AND CHOCOLATE TRIFLE for BOXING DAY

Being an Anglophile, I often came across references to Boxing Day in books I was reading. What exactly is Boxing Day? Without any 'real' Boxing Day experience, when I was younger, I thought it was the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday. Read more on my other blog: Mystery Fanfare, where I also have a list of Boxing Day mysteries.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup sweet butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F  and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

CHOCOLATE PEPPERMINT TRIFLE: A VERY ENGLISH CHRISTMAS DESSERT

Here's a great idea for your holiday dessert! Trifle!! I love a good trifle, and I have posted several recipes for trifle before. In case you haven't planned your holiday dessert yet, I thought a  Chocolate Peppermint Trifle would be great-- a very English Christmas dessert.  Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

CHOCOLATE PEPPERMINT TRIFLE: A Very English Christmas Dessert

Here's a great idea for your holiday dessert! Trifle!! I love a good trifle, and I have posted several recipes for trifle before. In case you haven't planned your holiday dessert yet, I thought a  Chocolate Peppermint Trifle would be great-- a very English Christmas dessert.  Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must.

Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering:
Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat.
Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

Photo: BBC GoodFood

Being an Anglophile, I often came across references to Boxing Day in books I was reading. What exactly is Boxing Day? Without any 'real' boxing day experience, when I was younger, I thought it was the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday. Read more on my other blog: Mystery Fanfare, where I also have a list of Boxing Day mysteries.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup sweet butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F  and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

Chocolate Peppermint Trifle

Here's a great idea for your holiday dessert! Trifle!! I love a good trifle, and I have posted several recipes for trifle before, and in case you haven't planned your holiday dessert yet, I thought a  Chocolate Peppermint Trifle would be great-- a very English Christmas dessert.  Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must. Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering: Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat. Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

Chocolate Pumpkin Toffee Trifle: An Alternative to Pumpkin Pie

Holidays are the perfect time for Trifles. I make a wicked (and easy) Trifle for the Fourth of July with sponge cake, strawberries, blueberries & kirsh. So for Thanksgiving, I thought I'd post this easy and sweet trifle recipe for Chocolate Pumpkin Toffee Trifle that combines pumpkin and chocolate.

What's a TRIFLE? The dictionary defines 'Trifle' as something insignificant, but you'll find that this dessert is anything but insignificant. I'm not trifling with you. This is a fabulous dessert!

Trifles are traditionally made in a large clear deep bowl so you can see all the layers. I have the perfect bowl! The assembled trifle is covered and placed in the refrigerator for at least 6 hours and up to 24 hours so the flavors can mingle. This Chocolate and Pumpkin Trifle is perfect for Thanksgiving since it can feed upwards of 8 guests.

There are many variations, and you can add different things in different layers--and you can vary the size of your layers. You can follow the recipe below with cookies but stack as you please: ex, layer of pumpkin cream, layer of cookies, layer of chocolate cream, etc. This is not a science. Instead of Chocolate Wafers, you can use Chocolate Cake or Brownies or try using left over Chocolate Pumpkin Bundt Cake (as if there is any left over!) or Pumpkin Bread.

CHOCOLATE PUMPKIN TOFFEE TRIFLE

Ingredients
4 ounces dark chocolate (70% cacao), chopped
4 cups heavy cream
2 tsp Madagascar vanilla
1 cup natural pumpkin puree
1/4 tsp pumpkin spice
1- 7.5-ounce jar Marshmallow Fluff
6 small Heath bars, chopped (still have any left over from Halloween?)
1 1/2  9-ounce boxes chocolate wafer cookies (or chocolate cake)

Directions (but when it comes to layering, that's up to you!)
In small saucepan over another saucepan, melt chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
Using electric mixer, whip 2 cups cream with 1 tsp vanilla until stiff.
In medium bowl, whisk together pumpkin, pumpkin spice, and marshmallow cream. Fold in whipped cream in 2 parts; refrigerate.
Add remaining 1-1/2 cups heavy cream to mixer bowl and whip until thickened. With machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
Spread one-third of chocolate cream in a 4-quart clear glass trifle bowl.
Layer with one-third of the toffee.
Make cookie (or cake) layer--be sure and stand up some cookies along the side of the bowl (it will look pretty)*
Make pumpkin cream layer
Repeat with remaining cookies and more pumpkin cream (depending on how thick you make the layers).
Add chocolate cream layer.
Sprinkle with chopped toffee and cover with chocolate cream.
Cover and refrigerate for 4-24 hours.
To serve, sprinkle with the remaining toffee (or not).

Bailey's Chocolate Trifle for St Patrick's Day

Happy St. Patrick's Day! Here's a great treat to celebrate: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "yum" cups, creamers, sugar, cookie jars, egg cups and teapots. You can still find them on eBay and etsy.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away.  Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! Just an FYI: I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Chocolate Trifle
By Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
Since it's St. Patrick's Day, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.