Pumpkin Chai Cheesecake Trifle

In the winter of 2011, Brion and I spent a month travelling Turkey. While in Istanbul, we happened to be staying in a hotel next to a Starbucks  coffee shop. By chance I tasted a ‘Pumpkin Spice Chai Latte’. That unique flavor left a lasting memory with me. Back at home, I wanted to recreate that flavor. The recipe today is what developed from that memory.

The word trifle comes from the old French term, ‘trufle’ and literally means something whimsical or of little consequence.  In actual food terms, it’s anything but. A proper English trifle is made with real egg custard poured over sponge cake, soaked in fruit and sherry then topped with whipped cream.

Though a simple dessert to make, trifle looks gorgeous with its multiple layers, colors and textures. It is not only served as a dessert but used as a centerpiece on occasion.

Many puddings evolved as a way of using leftovers, thus trifle originating from stale cake. Some of the many cake choices are sponge, Genoise, ladyfingers, pound cake and macaroons. Alcohol used, often ranges greatly from sherry, white wine, rum, liqueurs and scotch as well as just using a fruit juice. In order for the flavors to marry properly, trifle needs about 8 hours of refrigeration time. In North America, trifle is synonymous with the festive Christmas season.

My blog picture is a PUMPKIN CHIA CHEESECAKE TRIFLE  that I made for a Christmas event. If you like pumpkin and cheesecake this trifle is for you! 

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Pumpkin Chai Cheesecake Trifle
Votes: 2
Rating: 5
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Rate this recipe!
Course dessert
Servings
Course dessert
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Pound Cake
  1. Preheat oven to 350 F. Spray a 9 x 9-inch square pan with baking spray.
  2. In a large bowl, combine all dry ingredients (through allspice). In a medium bowl, whisk eggs, egg white, milk, oil and pumpkin until thoroughly blended. Combine wet ingredients with the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.
  3. Bake until lightly browned & a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack & allow to cool completely. With a wooden skewer, poke holes in cake about 2-inches apart. Slowly pour 1/2 cup Apricot Brandy over cake. Refrigerate overnight.
Pumpkin Filling
  1. In a medium bowl, beat cream cheese & pumpkin with a mixer until well blended. Add spices & dry pudding mix; beat until well blended. Gradually blend in milk.
Creme Filling
  1. In a medium bowl, beat cream cheese with a mixer until creamy. Gradually beat in milk. Add dry pudding mix; blend well. Fold in thawed Cool Whip.
Topping
  1. Preheat oven to 350 F. In a medium bowl, coarsely crush wafers; place in medium bowl. Add butter, nuts, sugar & 1/4 tsp pumpkin pie spice; mix well. Spread onto the bottom of a shallow pan. Bake 10-12 minutes or until light golden brown; cool. Break cooled, baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
ASSEMBLY
  1. Cut pound cake into 1-inch cubes. Line bottom of a straight-sided trifle bowl with 1/3 of cake cubes, 1/3 pumpkin filling, 1/3 creme filling & 1/3 of the nut mixture. Repeat 2 more times. Decorate as desired. Drizzle with bottled Dulce de Leche Creme.

Boston Cream ‘Pie’ – A recipe with a history…

Boston Cream Pie, a French inspired cake that dates back to the late 1800’s. Considered an American classic, Boston cream pie is typically credited to Chef Sanzian of the Parker House Hotel right in downtown Boston, USA. One of the theories as to why it was called ‘pie’ instead of cake is that at that time, pie and cake tins were often considered interchangeable, as were the words themselves.

The original Boston cream pie consists of rich butter sponge cake filled with a rum-infused pastry cream. The sides are coated with toasted sliced almonds and topping it all is a layer of chocolate fondant. A delicate ‘spider web’ of white fondant adds a touch of elegance.

Most women of my mother’s time would do there own version of this pie/cake even if it was just a simple jam-filled layer cake topped with powdered sugar. Definitely the ‘classic’ version was reserved for special occasions. Men generally loved this ‘pie in cakes clothing’.  Over time, homemakers as well as the food industry have come up with numerous ideas to recreate this dessert in donuts, cake pops, cupcakes etc.

I’m forever in pursuit of saving time and calories but ending up with a memorable ‘creation’. These Boston Cream Cupcakes are a good example. Tender little cakes filled with vanilla pudding and topped with a chocolate glaze.

Print Recipe
Boston Cream Cupcakes
Tasty little mini cakes with a few shortcuts.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American, French
Servings
Ingredients
Cupcakes
Chocolate Glaze ( 2 versions,you chose)
Course dessert
Cuisine American, French
Servings
Ingredients
Cupcakes
Chocolate Glaze ( 2 versions,you chose)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cupcakes
  1. Preheat oven to 350 F. Line a standard muffin pan with paper baking cups.
  2. In a large bowl, combine flour, baking powder, salt & sugar with a wire whisk. Add butter & with a pastry blender combine until mixture resembles coarse meal. Add eggs, using a hand mixer on low, combine. Add milk & vanilla, increase to a medium speed & mix until batter is light & fluffy & free of lumps.
  3. Fill lined muffin cups 3/4 full. Do not overfill. Bake about 18 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes then transfer to a wire rack & cool completely.
Custard
  1. Beat dry pudding mix & 1 cup milk with a whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes before using.
Chocolate Glaze
  1. For glaze #1... Microwave chocolate & butter in a microwave bowl on HIGH 1 minute; stir until chocolate is melted. Add sugar & 2 Tbsp milk; mix well.
  2. For glaze # 2 ... Microwave chocolate & 1 cup Cool Whip topping in a microwave bowl on HIGH for 1 minute; stir until chocolate is melted & mixture is well blended
  3. To Assemble: Insert a small knife at a 45 degree angle about 1/8-inch from the edge of each cupcake & cut all the way around, remove a cone of cake. Cut away all but the top 1/4-inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
  4. Fill each cupcake with about 2 Tbsp of custard & top with the disk of cake. Carefully top each filled cupcake with 1-2 Tbsp of chocolate glaze. Refrigerate until ready to serve.