Tag Archives: trifle

Raspberry Swiss Roll Layer Cake (No Bake!}

A few weeks ago, my husband and I had an amazing dinner with friends.  It was a gorgeous home cooked meal, with all of the fixings, great wine and even better company.  When dessert rolled around, my girlfriend brought out a simple trifle, layered with raspberry swiss rolls, fresh berries and pudding.  She kind of apologized for its simplicity and stated it was one of her husbands favourites.  It was so good!  Very simple, but light tasting, fresh and so moist.   I enjoyed it so much, and couldn’t quite put a finger on why it was such a familiar, and happy, taste to me.

Swiss Roll Cake via SweetRevelations

Driving home from errands a few days later it dawned on me.  It was the swiss rolls!   It was that spongy cake and sweet raspberry center that brought a flood of memories back.   I remember staying at my grandmothers, my Mémé’s, as a teenager.  My Pépé had passed, and I was staying with her to keep her company.  We discovered at that time, that we both had the terrible habit of waking in the night to eat something sweet.   I’m not sure that it’s hereditary, but what a coincidence to discover that we both would end up in the kitchen in the night to nibble on something sweet with a glass of tea or milk.   I remember our surprise, “you do this too?!” and our pleasure at sharing this naughty habit (something it took me years to break).   I can still hear her, as she giggled about it.  At Mémé’s, when I was there, the midnight offering was a slice or two of raspberry swiss rolls.  She always put the slices on little saucers, and often, we would snack without much talking, and then both of us would head straight back to bed.

It’s funny how some foods can trigger such amazing memories and feelings sometimes.  Just thinking about those sleepovers made me feel so happy and nostalgic for the time she was here.  My grandmother was a tiny woman, with a gigantic heart, who was immensely proud of her family.  When I was newly married, she moved back to her home town to live in a retirement home, over 2000 kilometers away.  I mourned her absence and visited and wrote to her often.  I was lucky enough to fly down and sit with her, many years later, as she drew her very last breath.  She was probably one of the most influential women in my life, and still is very much with me in spirit today, especially as I have recently become a Mémé myself.

Swiss Roll Layer Cake via SweetRevelations

Just a few days ago I decided to track down those swiss rolls and use them to make a simple and fresh dessert of my own.  I layered slices of them in a springform pan with vanilla pudding.  The cake was left in the fridge overnight, and just before serving I piled it high with whipped topping and fresh berries.   I was so pleased with the results.  It was super moist, slightly sweet from the swiss rolls and bursting with fresh fruit.  Kind of like trifle, but in cake form.  It was an ideal make ahead dessert too, and something easily prepped the night before.  The hardest part of the dessert was finding the swiss rolls.  Having never purchased them myself, I finally found them in the bakery department of my local grocery store.  And oh boy was I excited about those rolls!  I bought every package they had on the shelf!

I’m completely okay with using instant pudding and store-bought layers for this cake.  There’s a time for beautiful, scratch made layer cakes and there’s a time for easy, family style desserts with memories and stories behind them.  Even though Mémé never made this cake, it’s my twist on one of her favourite treats and it certainly reminds me of the love of sweets we shared.  Who knew a no bake layer cake could be so easy and so tasty!

Swiss Roll Cake via SweetRevelations

Have you got a food, smell or taste that triggers happy memories for you?  I would love to hear about it!

Happy baking friends,

Renee

xo

 

Raspberry Swiss Roll Layer Cake {No Bake}

  • 2 400 gram packages of Raspberry Swiss Roll, sliced in 1″ pieces
  • 3 packages of instant vanilla pudding
  • 5 cups of half and half cream
  • 2 cups whipped topping
  • fresh fruit for garnish

 

  1. Line an 8″ or 9″ springform pan with parchment, as best you can, by cutting a circle for the bottom and a long rectangle for the side.  In a medium bowl, whisk together the pudding mixes and half and half cream, for about 2 minutes, set aside.
  2. Layer the slices of Swiss Roll in the bottom of the pan, being sure to tuck pieces close together for a snug fit.  Spread 1 1/2 cups of pudding on top of the layer.  Repeat two more times.  Add a final layer of Swiss Roll on top ( I sliced the top layer about 1/2″ only).  Refrigerate overnight.   Keep any unused pudding for serving.
  3. Before serving, carefully remove from the springform pan and set the cake on a platter.  Use a spatula to spread any remaining pudding on the sides.  Top with whipped topping and fresh fruit.  The cake will keep, covered, for a few days in the refrigerator.

 

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Snickers Trifle Bowl {5 Minutes!}

This is probably the most epic 5 minute dessert I’ve ever made.

SweetRevelations Snickers Trifle Bowl

I always keep extra layers of cake in the freezer.  Always.  And this is one of those times that it has paid off.  Deliciously.  Epically. Decadently.  Honestly, the most stunning 5 Minute Trifle, that literally only took 5 minutes to prepare.

Listen baking friends, I think we’re on to something pretty amazing here.

SweetRevelations Snickers Trifle Bowl

I love trifle just as much as the next guy, but I’m rethinking the whole layering into one large trifle bowl thing.  I mean, once scooped out, they’ve lost all presentation appeal.  Am I right?  So I think we might have solved that problem, just in time for your next get together, since trifle is so easy to whip up and is the perfect make ahead dessert.  Why not just assemble in some pretty dessert bowls and leave them chilled until you’re ready to serve them?

oh yes, friends, and did I mention that these only take 5 minutes to prepare?  You are most welcome.

Happy week-end everyone!

Renee

xo

 

Snickers Trifle Bowl {5 Minutes!}

*yield 5 dessert bowls

  • 2 pkgs instant chocolate pudding
  • 4 cups of evaporated milk (regular milk works too)
  • 1 chocolate cake layer, or store-bought chocolate pound cake, cut into cubes
  • 2 Snickers Bars, sliced
  • 1 cup chopped peanuts
  • whipped topping for garnish
  1. Whip the two packages of instant pudding with the evaporated milk for 2 minutes.  Divide among 5 dessert bowls.  Top with cubes of chocolate cake, slices of Snickers Bars, chopped peanuts and a dollop of whipped topping.  Refrigerate until ready to serve.

Notes:

  1. Easily change up the trifle flavours.  Switch out for your favourite pudding, chocolate and cake flavours.  Use fruit as a garnish too.
  2. Did you know that you can substitute evaporated milk for regular milk in instant pudding?  It mixes up into a very creamy pudding.

 

 

 

 

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Mini Wild Blueberry and Cream Cheese Trifles

May seems to be flying by and I can’t believe I missed my one year blog anniversary!   One year ago on Mother’s Day I started this crazy adventure and somehow wrangled my husband into doing the pictures for me.

I had no idea what blogging would entail.   No really, I had NO idea what I was doing.  Photography?  Food styling? I’m just a girl who loves to bake yummy things and share them with others.  And I still have a lot to learn.

The world is such a small place for bloggers and foodies alike.  I can’t believe the mail I’ve received from people who live in some pretty amazing places.  I love to hear from you!  I love to receive all of your questions and comments.   There are actually more people than just me who think frosting should be added as the 5th food group.

Who knew!

I have learned so much from you too.  I am constantly amazed by the other sites I visit.  Some of you have been a real inspiration to me!  Let’s see where this road takes us, shall we?  I’m excited to see what the next year brings.

Mini Wild Blueberry and Cream Cheese Trifles

*make these in disposable cups for easy clean-up!

*recipe adapted from My Baking Addiction

  •  5 slices of ready made pound cake cut into small cubes
  • 250 g cream cheese softened
  • 1 tsp pure vanilla extract
  • 3/4 cup heavy cream
  • 1 lemon zested
  • 1/4 cup sugar
  • wild blueberry sauce – I used about 1 1/2 cups of my homemade Wild Blueberry and Lemon Preserves (here)

1.  Whip cream cheese, vanilla, cream, lemon zest and sugar in a small bowl until soft peaks form.

2.  I layered the cream cheese whip, pound cake and blueberry sauce in disposable plastic wine cups.  Yield 7 dessert cups.

Enjoy!

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