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Desserts Featured Recipes

Mandarin Orange and Strawberry Parfait

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Mandarin Orange and Strawberry Parfait | Erica Robbin

  • Servings: 8
  • Difficulty: Easy
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A perfectly light and balanced dessert.


Credit: ericarobbin.com

Ingredients

    STRAWBERRY COMPOTE:

  • 3 cups strawberries, chopped or sliced
  • 1/2 cup granulated sugar
  • HOMEMADE WHIPPED CREAM:

  • 16 oz (1 pt/473 ml) heavy whipping cream
  • 3-6 tablespoon granulated sugar (to taste)
  • Pinch of cream of tartar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • ADDITIONAL INGREDIENTS:

  • 6 oz (170 grams) vanilla yogurt
  • Two 10 oz jars mandarin oranges, drained

Directions

    STRAWBERRY COMPOTE:
  1. Bring strawberries and sugar to boil.
  2. Cook until just slightly soft, leaving color to remain.
  3. Strain out liquid.
  4. Lightly puree if desired and set aside to cool.
  5. HOMEMADE WHIPPED CREAM:

  6. Whip cream, sugar, cream of tartar, vanilla, and almond extract together until light and fluffy.
  7. MANDARIN ORANGE AND STRAWBERRY PARFAIT ASSEMBLY:

  8. Fold vanilla yogurt into whipped cream, reserving some of the whipped cream for topping.
  9. Layer parfait by alternating fruits and cream.
  10. Top with whipped cream as desired.

Happy National Whipped Cream Day! I love homemade whipped cream. It’s so easy to make. Between the light, fluffy texture and how you can control the sweetness and add any kind of flavoring you like, it’s a real treat. It’s great for any dessert, can use it as an icing, and makes a delicious addition to coffee. It also goes by the name Chantilly cream or crème Chantilly.

This recipe combines the elements of sweet and tangy from the mandarin oranges and strawberries, as well as the whipping cream and yogurt for a perfectly light and balanced dessert.

Let me know if you make this one and what are some of your favorite ways to enjoy whipping cream?

Mandarin Orange and Strawberry Parfait © 2019 ericarobbin.com | All rights reserved.
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Categories
Desserts Featured Recipes

Gingerbread Trifle

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Gingerbread Trifle | Erica Robbin

  • Servings: 12 servings
  • Difficulty: Easy
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This trifle is perfect for the Autumn and holiday season, but on June 5th, it makes for a fun, reminiscent treat!


Credit: ericarobbin.com

Ingredients

    GINGERBREAD TRIFLE:

  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3 eggs, beaten
  • 1 tablespoon vanilla
  • 1/4 cup dark molasses
  • 1/4 cup honey
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 recipe Homemade Whipped Cream, divided in half
  • 1 8oz package cream cheese, softened
  • 1 3.4 oz box vanilla instant pudding mix
  • 2 cups cold whole milk
  • 3 Heath toffee and milk chocolate candy bars, roughly chopped

Directions

    GINGERBREAD TRIFLE:
  1. Preheat oven to 350 degrees (177 C). Grease or use parchment paper to prepare any pans of any size and shape, as long as you can divide batter into 2-4 portions that rise to about 1/2 inch in thickness once baked. Can also use one 9×13 cookie sheet.
  2. Cream butter and sugar.
  3. Mix in eggs.
  4. Add vanilla, molasses, and honey.
  5. In separate bowl, combine flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
  6. Add dry ingredients to wet mixture until combined.
  7. Bake cakes 18-22 min, or until done.
  8. Allow cakes to cool completely.
  9. For cake layers, mix half of Homemade Whipped Cream recipe with cream cheese and spread over cake to create a cake and icing sandwich of sorts. If using a cookie sheet, spread icing over top like you would to create a swiss roll to get the cake and icing sandwich layer effect.
  10. Prepare vanilla pudding as directed on box using milk as listed.
  11. Layer trifle by adding broken up pieces of iced cake into glass trifle footed dessert bowl, followed by pudding, bits of candy bar, then remaining half of Homemade Whipped Cream, and repeat.
  12. Garnish with candy bars.
  13. Chill in refrigerator for 2 hours or overnight.

Happy National Gingerbread Day! Gingerbread is a concoction of honey and spices and can be referred to a variety of desserts ranging from cakes and biscuits, one of course, a cookie classically known as the gingerbread man.

I actually made this recipe after failing to keep a gingerbread swiss roll from breaking, so I decided to break up the pieces of iced cake and make a pretty trifle out of it. You can always fix a broken swiss roll by converting it to a trifle dessert. This recipe has a full molasses flavor without being overly sweet and a light cinnamon-ginger taste. It has a fluffy, cloud-like texture with surprise bits of sweet chocolate and crunchy toffee. The tanginess of the cream cheese just cuts through the sweeter, spice cake perfectly while the vanilla pudding adds an extra creaminess and lovely vanilla flavor. Really delightful.

I hope you enjoy! Some of my best memories are making gingerbread cookies with my grandma, she is definitely known for her soft, old-fashioned molasses gingerbread men cookies. If you plan on making a recipe celebrating National Gingerbread Day today or if you try this recipe, let me know in the comments below, I’d love to hear about it!

Gingerbread Vanilla Toffee and Cream Cheese Trifle © 2018 ericarobbin.com | All rights reserved.
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