Rachel’s Thanksgiving Trifle
I hear Thanksgiving dessert and I immediately think Rachel’s trifle from the Tv show Friends! Her trifle is the star of the most hilarious Thanksgiving episode. This Thanksgiving make a delicious version of Rachel’s dessert that looks like it contains beef but it doesn’t obviously! In case you need a reminder, Rachel was in charge of making dessert for the friend’s thanksgiving dinner. She was supposed to be a classic English trifle but two recipe book pages get stuck together so she made a combination of trifle and shepard’s pie that tastes like feet.
Sharing what her layers were and what I did instead-
a layer of ladyfingers —— a layer of pound cake
a layer of jam —— same
custard (made from scratch) —— same
raspberries —— same
more ladyfingers —— a layer of pound cake
beef sautéed with peas and onions —— a layer of shredded coconut mixed with Nutella with green MnMs
a little more custard —— same
sliced bananas —— same
nothing —— as per Joey’s recommendation I used more jam
and whipped cream —— same
nothing —— raspberries
This dessert will definitely make everyone so happy without running to different rooms to eat it! You can also make it completely eggless.
Happy Baking!
Servings: 13-15 servings
Prep Time: 20-25 mins
Cooking Time: 35-40 mins
Cooling Time: 3-4 hours
Total Time: 5-6 hours
Ingredients:
18-22 oz pound cake cut into thin slices
1.5 cups raspberry/strawberry jam
16 oz, about 2-2.5 cups of Vanilla custard or pudding. See below for homemade custard
12-14 oz raspberries
2-3 tbsp Nutella or Hazelnut/chocolate spread
1.5 oz unsweetened coconut shavings
15-20 pieces of green MnMs or gems
1 banana cut into thin slices
1.5-2 cups whipped cream
Pudding filling :
85g granulated sugar
30g cornstarch
2 cups milk
1 tbsp vanilla
2 tbsp unsalted butter
1/8 tsp salt
Directions:
Pudding filling: I like to make the custard first so it can cool.
In a heavy bottom pan, add sugar, and corn starch, and mix. Keep the flame on low- medium.
Add the milk and vanilla and using a whisk, stir till no lumps.
Keep cooking till the mixture thickens.
It should come just to a boil. The mixture should be thick enough to coat the back of the spoon.
Add the butter and combine. Mix till smooth and lump-free.
Let the mixture cool for 5-10 mins till it stops steaming.
Cut the pound cake into thin slices and keep aside.
“Meat Layer”- In a bowl add the shredded coconut and hazelnut spread and combine. I like to mix it in with my hands so it’s more even.
Assemble in small individual cups or in one bigger bowl-
Place half of the pound cake in the bottom of a large glass trifle dish. Place them along the edges of the bowl for a prettier look.
Layer half of the jam over the pound cake covering it.
Layer about one cup of cooled custard over the jam.
Top custard with about 3/4th of the raspberries. Make sure you spread it out evenly.
Layer remaining pound cake over raspberries. I like to layer along the edges as well.
Layer the pound cake with the coconut chocolate “meat” mixture. Top it with the green MnMs as the “peas”.
Layer the remaining custard over the “meat” layer.
Top the custard with banana slices.
Layer the remaining jam over the banana slices.
Layer with whipped cream over bananas and smooth gently.
Top with remaining fresh raspberries.
Cover and chill for at least 4-5 hours or overnight.
Let it thaw for 15-20 mins and then serve!
Notes/Tips:
You can use homemade or store-bought jam or preserves. If it’s too thick to spread, mix it with some hot water.
I recommend homemade custard but you can make it from a packet as well.
You can use cool whip instead of whipped cream.
Whipped cream- Add heavy whipping cream with 1-2 tbsp sugar and vanilla essence and whisk together. Scrape the edges of the bowl and whisk on low-medium speed for 2-3 mins till soft peaks.
You can use any pound cake of your choice. You can even use a lemon pound cake.
Thawing the trifle helps soften the layers so it tastes better.
This last well for 2-3 days in the refrigerator.
