Dive into the heart of Newfoundland’s festive traditions with this Newfoundland Trifle recipe, a gem from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. This trifle is more than just a dessert; it’s a celebration of Newfoundland’s rich culinary history and the joy of communal gatherings.
Layered with delight, this trifle combines soft sponge cake, luscious custard, and vibrant fruits, all topped with a generous dollop of whipped cream. The result is a dessert that’s as visually appealing as it is delicious. Each spoonful brings a harmony of flavors and textures, making it a perfect centerpiece for holiday feasts or special occasions.
The recipe embodies the warmth and hospitality of Newfoundland kitchens, where simple ingredients are transformed into a memorable treat. Whether you’re relishing family traditions or discovering Newfoundland cuisine for the first time, this trifle offers a taste of home and heritage.
Prepare to impress your guests and savor the flavors of Newfoundland with this classic trifle, capturing the essence of festive gatherings and heartfelt celebrations.
Newfoundland Trifle Recipe:
2 cups cake cubes
1/3 cup fruit juice or 1/4 cup rum or sherry
2 cups drained sweetened fruit, cut into pieces
2 cups soft custard
Whipped cream
Fruit of your choice for garnish
Directions: Divide cake into serving dishes.
Dribble juice or rum over cake.
Cover with fruit.
Pour custard over fruit, and top trifle with whipped cream.
Garnish with pieces of fruit
