Although no one really knows for sure when Trifle originated, they do know it was in the United Kingdom when Ireland was still part of it (all of Ireland except Northern Ireland became independent from the UK in 1922), and has been a popular dessert ever since. Trifle is actually mentioned in English novels written in the 1700’s so it has been around a long time and was probably devised by clever cooks as a way to use up stale cake. It appears on the menu of many restaurants and even fast food chains in Ireland; it is sometimes called “Tipsy Cake” or "Tipsy Parson,” and usually consists of liqueur soaked sponge cakes that are sandwiched together with jam or chocolate and covered with custard. This easy version is no exception, and it can be made with Irish Cream liqueur or non-alcoholic Irish Cream flavored coffee syrup (available at warehouse stores, larger grocery stores, specialty stores, and restaurant supplies). Since the custard isn’t cooked, the non-alcoholic version is a good choice if children or non-drinkers are going to be enjoying this dessert.
Since Easy Irish Cream Trifle goes well with any Irish main dish, it will be a no-brainer to serve it on St. Patrick’s Day with easy favorites such as Slow Cooker Corned Beef and Cabbage or Irish Salmon in Cream.
Don’t miss out – Everyone has time to make this quick, easy, and delicious dessert!
2 3 oz. packages instant vanilla pudding
3 1/4 cups milk
3/4 cup Irish Cream Liqueur, or non-alcoholic Irish Cream flavored coffee syrup
1 cup heavy whipping cream
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
12 sponge dessert cups, usually found in the produce department near the fresh strawberries
1/2 cup Irish Cream Liqueur, or non-alcoholic Irish Cream flavored coffee syrup
1 cup heavy cream
1/4 cup powdered sugar
- Custard Filling: Mix the instant pudding, milk, and Irish Cream liqueur.
- Whip the cream to stiff peaks and gently fold into the pudding; set aside.
- Ganache: Mix the chocolate chips and heavy cream in a microwaveable container; microwave 3 minutes.
- Remove from the microwave and let sit 5 minutes; whisk until smooth.
- Spread the bottom side of six of the sponge dessert cups liberally with ganache (save a little for drizzling over the finished trifle); top with another sponge dessert cup.
- Cut the sponge dessert cups into eights; place in a bowl and toss with the liqueur or coffee syrup.
- Spoon enough custard into the trifle bowl to cover the bottom.
- Cover with cake pieces, then a layer of custard.
- Repeat the layers, using up all the cake pieces, and ending up with custard.
- Place a piece of plastic wrap directly on the pudding; refrigerate 3-4 hours or until chilled through.
- To serve, whip the heavy cream with the powdered sugar until stiff peaks form; cover the trifle with the cream and drizzle any remaining ganache over all.
Amount Per Serving
Calories 372 Calories from Fat 192
Percent Total Calories From: Fat 52% Protein 6% Carb. 42%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 13 g
Cholesterol 70 mg
Sodium 148 mg
Total Carbohydrate 39 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g
Vitamin A 15% Vitamin C 1% Calcium 0% Iron 3%