Flemish Inspired Trifle

This Flemish Inspired Trifle will make a sinful and very festive dessert.  It’s easy to make and is better when made a day in advance, allowing the flavors of the Malted Barley Sponge Cake to mix with Cherry Flanders Red Sauce and Chocolate Imperial Stout Pudding, along with a Chantilly whipping cream and shaved dark chocolate.  The malted cherry chocolate flavors mingle, making a wonderful dessert.  It can be made in large trifle bowl, or as I like to make it, individual beer goblets, both showing the layers of ingredients in this holiday inspired dessert.

Serves: 10–12 guests

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23

Flemish Inspired Trifle

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

A beer trifle recipe, using the flavors of malt, chocolate and cherries together, to create a layered dessert, that can be made a up to a day ahead and left to infuse, before serving to your guests.

• CourseDessert
• CuisineBeer Cuisine, Belgian, British, Comfort, Vegetarian
• Cooking Beer StyleAmerican Stout, Flanders Red Ale
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionTrifle
• Cooking MethodBaking with Beer, Cooking with Beer
• BreweryBeer Advocate, Rodenbach

Servings	Prep Time
12 guests	1 hour

Cook Time	Passive Time
5 minute	2 hours

Servings Prep Time 12 guests 1 hour

Cook Time Passive Time 5 minute 2 hours

Flemish Inspired Trifle Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A beer trifle recipe, using the flavors of malt, chocolate and cherries together, to create a layered dessert, that can be made a up to a day ahead and left to infuse, before serving to your guests. CourseDessert CuisineBeer Cuisine, Belgian, British, Comfort, Vegetarian Cooking Beer StyleAmerican Stout, Flanders Red Ale SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionTrifle Cooking MethodBaking with Beer, Cooking with Beer BreweryBeer Advocate, Rodenbach Servings Prep Time 12 guests 1 hour Cook Time Passive Time 5 minute 2 hours Servings Prep Time 12 guests 1 hour Cook Time Passive Time 5 minute 2 hours

Ingredients

• 1 recipe Malted Barley Sponge Cake, recipe here
• 1 recipe Cherry Flanders Red Sauce, recipe here
• 1 recipe Chocolate Imperial Stout Pudding, recipe here
• 2 cup cream, heavy or whipping preferably not ultra pasteurized, organic
• 3 tablespoon sugar, organic
• 4 ounce chocolate, dark shaved
• 4 ounce stout beer Such as Brooklyn Black Chocolate Stout or other American Stout made with Chocolate

Servings: guests

Units:MetricUS Imperial

Instructions

• Start by preparing all the Malted Barley Sponge Cake, Cherry Flanders Red Sauce and Chocolate Imperial Stout Pudding ahead of time.
• In a metal bowl, add the chilled cream and sugar, whipping to a soft peak. Set aside.
• In a large, decorative, clear-glass bowl with a stand (traditional trifle bowl) or individual beer goblets, alternately layer the pudding, then some of the cake cubes lightly tossed with some chocolate flavored stout beer, then the Cherry Flanders Red Sauce, then the whipping cream and repeat until the container is full. Garnish with shaved chocolate on top.

  
• Place this dessert into the refrigerator for at least 2 and up to 24 hours before serving, allowing the flavors to infuse.

Recipe Notes

Other Beer Trifle Recipes:

Flemish Inspired Trifle

Irish Trifle