Someone asked me the other day how my new year’s resolutions were going now that we were hurtling at warp speed towards the middle of the year. Stumped to think of a single one that I had made, I told them that I had not made any serious ones. “None at all???” they exclaimed in disbelief.
“Umm ok, well let me think” I said twirling on my hair deep in thought. “Oh I know! My new year’s resolution was to not get my hair in my handbag zipper so much!” offering perhaps the least profound new year’s resolution ever uttered in time.
She gave me a look – a bit pitying I might add, and sighed.
Obviously I don’t have serious resolutions as I think that anything serious should really be dealt with all year round and not just at the onset of a new year although one small one that I sort of made last year was to use a trifle bowl that I had bought. I had tried out trifle recipes but they weren’t quite right and they remained in the photographed but “not tasty enough” file. I decided to make one this year to bring to dinner at my parent’s house. It had to have gold as that was lucky but not too much alcohol as my parents think that drinking alcohol makes you a satan worshipper 
.
I tried to make it lower in fat-and I say lower and not low in fat as there is a lot of cream in there but there is also vanilla yogurt and low fat custard in there to balance it out. There were also meringues as well as sponge fingers and I used some fruit of the season like white nectarines and blueberries. I topped it off with some deep fried Vietnamese rice paper for a tutu effect that I had seen in Guy Mirabella’s cookbook “Hungry” that I was sent.
The trifle was rich and moreish and many had seconds. The meringues provided a layer of sweetness and I had just one layer of sponge fingers at the bottom so that it was mostly voluptuous cream, custard and thick vanilla yogurt with some fruit and a sweet hit from the meringues. The tutu? Well that was more decorative but it was an eye catching dressing to the dessert.
So tell me Dear Reader, how are your New Year’s Resolutions going? Do you ever stick to them? And do you ever feel bad if you buy something but don’t use it?
And I know it feels like earlier in the week but it’s Wednesday again and you know that means…Wallpaper Wednesday! Today’s wallpaper is of the Easter Egg Brownies – for any leftover Easter eggs you may have still lurking around xxx
Tutu Trifle
- 1/2 packet sponge finger biscuits
- 150ml limoncello (best quality)
- 500ml vanilla yogurt
- 3 tablespoons icing sugar plus extra for dusting
- 1-2 cups vanilla custard
- 600ml cream
- 2-3 white nectarines
- 1/2 punnet blueberries
- Meringues
- Gold leaf to decorate (optional)
- 8-10 sheets of Vietnamese rice paper
- Oil for deep frying
1. Firstly, measure how large your trifle bowl is-mine had a 12 cup capacity so ensure that you have roughly enough filling for the bowl. Line the bowl with the sponge finger biscuits and drizzle the limoncello over them. If you are using gold leaf, place it around the bowl now-it should stick to the glass just fine in very small pieces.
2. Then layer some vanilla yogurt and then slice up the nectarines into thin pieces and spread them over the yogurt. Top with meringues-stand them on their sides to create a layer (or you can lay them down flat, there are no real rules when it comes to trifles). Top with a layer of whipped cream and smooth this over and ensure that it is flat and that the cream goes to the edges for the blueberries.
3. Add some blueberries around the edge and then fill the centre with vanilla custard. Top with more sliced white nectarines and blueberries. Place in the fridge to allow the sponge fingers to absorb the liqueur.
4. Meanwhile, deep fry the rice paper rounds. Heat up about an inch worth of oil into a large frying pan and heat to 180C/350F-they won’t puff up until they reach that temperature (trust me, I slipped one in and it just went crispy and translucent). With tongs add each sheet of rice paper individually and they will crisp up within seconds. Place paper towels between each one and repeat until you have about 6-8 good, puffed up sheets. Some of them curl over so just have a few more ready just in case. Place on top of the trifle and you can also sprinkle icing sugar between each one and on top. They’re more for decoration as they don’t have a lot of taste.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
72 Comments | Add your own
What a great idea! I love the way you have used the Vietnamese rice paper. this trifle looks amazing!
Cheers,
Rosa
stunning!!!
First – gorgeous and incredible trifle! The deep-fried rice paper rounds really add a beautiful and airy touch to this…
My New Year resolutions are somewhat serious and I have made some progress. Such as getting more healthful. But some (like volunteering) just haven’t happened yet…
I am terrible at sticking to any resolutions but I am ever the optimist so continue to make them
. Not getting your hair caught in zippers is a practical one though! This trifle looks like a gorgeous cloud…add more alcohol I say 
This is positively the most adorable trifle with the fried rice paper. What a fun idea! I’ve never heard or seen this cookbook but plan to check it out if all the recipes are like this. So creative!
I love those tutu’s they make the whole dessert look fabulous and the gold leaf is a great touch.
Any dessert with voluptuous in the description when talking about cream and custard is a winner in my eyes! Now, to find gluten free sponge fingers so I can give it a go, gorgeous thing to wake up to reading this morning
cheers!
Awww, so pretty! I love trifle. I don’t bother with New Year’s resolutions, but I do feel guilty when I buy stuff and don’t use it.
This is so cute! Love the ballerina tutu effect. I’m glad you made use of your trifle dish so you can share this amazing dessert with us
That is a stunning trifle Lorraine and whether the fat content was high or low it wouldn’t bother me. Someone gave me some gold leaf – I didn’t know how lucky I am! Love the rice paper feature on top of the trifle – very tutu like. I do wonder how you transported this in your car!
So pretty!
That’s a very good question. I can’t remember what any of mine were! I think I might have made one to get married… 2.5 weeks and I’ll have ticked it off!!
What New year’s resolutions?
Your trifle looks so delicious and fancy! I’d love to dig in!
Your trifle has so many lovely flavours and textures! The fried rice paper looks so dramatic!
I don’t generally make a big thing of New Years resolutions. However this year I did decide on some goals to achieve based around my cake decorating hobby as it rewards me with a huge amount of pleasure. I achieved these so maybe now I need to make some rest of the year goals as it worked so well!
Love the look of your trifle with all the fresh fruit, especially the blueberries. The deep fried rice paper “tutus” are a fab idea – will have to keep that one in the back of my mind.
Also – love wallpaper Wednesdays!
The tutu trifle is a thing of beauty. So delicate and pretty. What an inspiration!
I absolutely love the layer of fruit in the trifle. It looks gorgeous! And what an idea with deep frying the rice paper! Definitely love the look that it acheives!
I’m with you on the NY resolutions – if it’s important start working on it straight away and year round.
That trifle looks delicious!
ooooh…that’s just a beautiful little trifle, the gold flecks make it close to perfect xo
Haha I have got better at buying things I dont use. My main problem for that is clothes – I still have quite a few “What if?” outfits in the wardrobe. You never know
I have never been a fan of trifle but your trifle looks amazing and so delicious I want to eat it now! I don’t bother making New Year’s Resolutions anymore…never kept any
This is so gorgeous! I love the colour combination of nectarines and blueberries.
I’ve wanted to make trifle for a while but have never been able to find a trifle bowl!
Again, I just love and admire your creativity. I knew this would be good when I read the delightful name. You never disappoint!
Fun, beautiful, delightful, enchanting. I meant the dessert Lorraine, but that does describe you too. My resolutions are still on a white board in the loft. Whoops!
Ok so I already left a comment but I guess it didn’t take. I think this is the most adorable trifle. I love the fried rice paper and think its such a unique idea. I’ve never heard or read of the cookbook you talked about but plan to look it up on Amazon.
Oh and by the way I think you did an amazing job on your trifle.
This dessert looks scrumptious !
Why that is one good looking trifle. I think you’ve solved the problem of stodgy, disgusting trifles for good. It’s kind of like a trifle/eton mess hybrid.
I was the same, no New Years resolutions for me. I do know that my diet and exercise has become unhinged!
Love all things “different and U-N-I-Q-U-E”
Once again, you make my food curiosity peek!
I don’t personally believe in making New Year’s resolutions too as feel throughout the year IF I REALLY wanted to do something, I would DO!!!
I avoid new year’s resolution as my failure to keep them just leaves me feeling slightly disappointed in myself.
However, this year I made one that I’ve stuck to so far. In order not to look a complete fool when I forget whatever it was I last read, I am writing down every book I have read this year.
So far I’m up to 14 books, but can only chat about them in an informed manner if I actually have the list on me – otherwise I completely forget their titles and authors.
I stopped making NY resolutions years ago.
Loving the puffed rice paper rolls.
What a fun use of rice paper circles. I hope you delivered that magnificent dessert in your best pink toe shoes.
Your Ballerina Tutu Trifle looks so much fun and delicious.
I love the addition of vanilla yoghurt and custard here! I didn’t make a NY resolution as such but I have been trying to make the most of our beautiful city – eating out more and doing more things rather than staying in. It’s going well too! I’m having a lot of fun. Melbourne really is wonderful
Heidi xo
How lovely indeed! The tutu is so pretty and light and the gold leaf is so luxurious!
I’ve never been a big trifle fan. But this just looks incredible. I love the rice paper, it’s so divinely pretty.
That is the BEST kind of resolution. That reminds me that I have a few dishes I should make use of myself. Your trifle looks stunning in that dish! Mission accomplished — and quite well I might add.
Mmmmm that trifle looks delectably delicious!!! Can’t wait to make it! Peaches and mango go really well too! By the way Lorraine, I made the Easter Egg Brownies over the long weekend, everyone stacked them!! thanks heaps!
Had someone shown me this dish a few moments ago I would have been food-stupid enough not to pick it as a trifle
! Lorraine, it must be one of the most beautiful dishes I have ever seen!! A pleasure to look at and, I am certain, a pleasure to eat! I make quite serious NY resolutions: sometimes they are ‘passed onto’ the next year, this time around most are still standing 
!
Hi Lina-Absolutely, peaches and mango would be lovely. And I’m so glad that they liked the Easter egg brownies! YAY!
Yumy! Looks so pretty too
Thank you Lorraine. That first photo made me smile at the computer, and I needed that today. Beautiful towering lacy dessert!
Oh, and I’ve never made resolutions.
So pretty Lorraine! I love this.
I never make resolutions, if i want to do something i don’t care about waiting till the new year to do it, well most of the time
I ALWAYS feel terrible if i buy something and don’t use it. I would want to take it back.
I am speechless, it is so-so-so beautiful! And it doesn’t look so hard to make. My resolutions? I posted it on my blog this year, so I need to go back and check. I guess, I am somewhere in the middle…:)
Hi Lorraine,
I have followed and used so many recipes from your blog and only recently realised you were from Sydney. I love you so much more now haha you are amazing, i get so excited to receive your blog emails. You are doing a wonderful job and this trifle looks incredible!!!
I love the ruffles! Even if I don’t eat them I think it’s a brilliant way to dress up a dish.
I don’t think this fantastic trifle needs any dressing up.
I don’t make New Year’s resolutions, sorry. I have short and long term goals but I learned a long time ago that deciding on the first of the year to be “better” at anything was never going to work for me.
It does look like a tutu!!!
I confess: I was so utterly gobsmacked by the picture at the top of this post. It looked so lacy, graceful, and fluffy on top. Plus, the bottom of it looked utterly rich and decadent.
(PS: I emailed a link to this post to my Scots friends who are just as food-mad as I am. Floyd says his Missus just swooned at the sight! Good on you!)
The tutu looks amazing and I love the meringue in this! I might have to ‘steal’ this idea
I love the addition of limoncello and fresh fruit to this trifle – sometimes I find them too heavy and boozy so this would be absolutely perfect.
Yum. Did trifle myself over Easter. Will try ruffles next time!
As to new year resolutions – mine was not to let my elderly mother get to me. It has been broken many times! How do Mothers do this?
Haha, I don’t remember my resolution either! They’re meant to be broken anyway, so I might as well not remember it and prevent guilt.
Your tutu trifle is freaking GORGEOUS>
you have such a knack at making food look beautiful
Amazing! Very stunning. I like to mix yoghurt and cream on my desserts to balance things out a little. I also like the tang of the yoghurt mixed with the sweetness / richness of the cream.
What a gorgeous and unique trifle Lorraine! I would never have thought to combine rice paper with trifle, but those ruffled layers look gorgeous.
As for my resolutions, my resolution was to get into bread baking, and so far that is going well, in fact, I’ve fallen in love with baking my own bread and now we don’t buy bread anymore.
Such a cute looking dessert and trifle happens to be one of my favourites!
That looks so pretty!
Oh i absolutely dont believe in making new years resolutions darling they are just silly. As you say,anything really serious should be delt with all year round!
Yum! This looks like an epic trifle Lorraine! I don’t think I ve made or really had a proper trifle before hehe but this look so delicious! I really like how you ve topped it with Vietnamese rice paper and called it a tutu hehe
All my new years resolutions are silly and baking related lol eg make my own macaron and bread lol hope some of them come true hehe and I always buy things that I don’t use Sighh I m SO bad!
Really pretty! Will have to try this as well.
That trifle looks incredible, Lorraine, and those rice paper rounds really upscale the dessert. Truth be known, I have always wanted a trifle bowl such as yours but have refrained as I would either make trifle too often or and worse yet, not use it enough.
My new years resolutions are going very well. I have virtually stopped using zip lock baggies and have substituted for reusable containers. I have also been working out regularly and eating more healthfully.
Hope you had a great Easter.
I agree with your view. Its the same as getting gym membership in Jan when one should exercise throughout the year. Maybe before Xmas and NY so one can indulge guilt free!
Too too gorgeous
PRETTY!!!! What a creative idea! But how do you eat it? =)
Oh I completely forgot about my new year resolution…which was to eat healthy (and exercise)… um… I was doing okay for the first month then got sick, then… forgot. Now the summer is coming, I should seriously work on the dieting plan. Maybe after my Japan trip. =P
I have cake in the freezer that I keep dreaming of making into trifle – maybe one day – though I suspect it wont hold out til stone fruit is back in season – I love your fruity layer best I think! Though the ballerina tutu is pretty cute too
–This is like a poem wrapped in sugar.
Beautifully presented.
Truly gorgeous….
Love flowing to you, L. xx
Lorraine:
This looks so very good!
My kind of dessert ……. lots of whipped cream.
Have a day full of joy!
Charlie
Well…you always have the option to make it with low fat cream. But when you see this kind of desserts, you just eat without counting…!!!
This is one of the best looking truffles I’ve ever seen! It definitely resembles the tutu of a ballerina! So beautiful and pure!
I don’t like trifle but I might like that one… bookmarking.
And thanks for the reminder about making brownie. So. Much. Chocolate. Here.
i do love a trifle, and this is one of the most fun i’ve ever seen!
What a supremely pretty trifle! The fried rice cakes really do look like a tutu!
By the way, I see that you were frying in your Le Creuset (?). So, it’s ok to deep fry with Le Creuset pots? I know the company advises against it, but many people seem to do it. How’s your experience like? Thanks!
Actually, one of my regular resolutions has been to make a trifle – my very first! I’ll study your recipe because your trifle is fabulous! And I so love the addition of gorgeous white nectarines and blueberries (duly noted). Beautiful and now I am truly inspired.
Post a Comment