Is there a happier dessert confabulation than the Neapolitan triplet combination of chocolate, vanilla, and strawberry?
Me, I'm a sucker for Neapolitan. Oddly, the ice cream doesn't quite do it for me, but everything else labeled Neapolitan really, truly does. Like blondies. Or cupcakes. or cake.
So when I received a review copy of Something Sweet by Miriam Pascal, I was super excited to see Neapolitan trifles. They are not only adorable, but sound like a perfect, travel-friendly, palate pleasing dessert. So let's get to it!
Dairy or Pareve Yield 12‐14 (6‐oz) trifles
This recipe was created out of necessity. I needed a dessert recipe that looked pretty, traveled well. and could be made ahead and frozen when fully completed. This one fits all of those criteria. It freezes well, can be stored frozen and transported in a sealed jar, looks gorgeous, and tastes great. It was a hit, and surely will be a hit at your parties too!
1 cup flour
1⁄2 cup unsweetened cocoa powder
2⁄3 cup brown sugar
1⁄3 cup oil
1 cup heavy whipping cream or nondairy whip topping 1 cup strawberry pie filling, puréed
8 oz cream cheese or soy cream cheese
1⁄3 cup sour cream or soy sour cream
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup heavy whipping cream or nondairy whip topping
1⁄3 cup powdered sugar
Prepare the chocolate crumbs: Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.
Combine all crumb ingredients in a bowl. Mix until combined and the texture of coarse crumbs. (I found it easiest to mix this with my fingers.)
Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.
Prepare the strawberry mousse: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Remove whipped cream to another bowl. There’s no need to wash the bowl before continuing. Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.
Prepare the vanilla cream: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in powdered sugar until combined.
Assembly: Place crumbs into a 6‐ounce jar or cup, filling it about one‐quarter full. Spoon or pipe strawberry mousse over crumbs, filling container a little more than three‐ quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars.
Note Use canned pie filling, or use the filling for Strawberry Rhubarb Hand Pies (p. 118), using additional strawberries to replace the rhubarb.
Variation Substitute a container of strawberry ice cream for the mousse to create an ice cream trifle.
Plan Ahead These trifles freeze beautifully (see introduction)! Move them into the fridge for a couple of hours before serving to allow them to soften a bit.
Recipes from Something Sweet by Miriam Pascal. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications; http://artscroll.com/Products/SSWH.html