From Desserts in Jars: 50 Sweet Treats That Shine, by Shaina Olmonson; Harvard Common Press; 2012
There are several layered desserts in this book, such as the Banana Buttermilk Trifles and the Peach-Raspberry Verinnes with Lemon-Thyme Cream. Jars lend themselves well to these kids of desserts, where each layer showcases a different ingredient.
It’s rather simple to create your own trifles and verrines in jars, and the presentation is very attractive. Here are a few guidelines for ingredients:
- CAKES: Cut or cubed cakes are used in trifles. Consider a cake sprinkled or misted with alcohol to infuse flavor into the dessert.
- COOKIES: Whether crumbled, broken, or whole, cookies add texture to a layered dessert.
- CREAMS: Creamy layers act as the glue that holds it all together. Puddings, custards, and yogurts in a variety of flavors are all good choices.
- FRUIT: Use slices of larger fruits or small berries in their whole form. You can also top layered desserts with a fruit sauce or syrup.
Here are some specific ideas to get you started:
- “DIRT CUPS” FOR KIDS: Layers of chocolate cookies, chocolate pudding, and gummy worms are always a kid favorite.
- PINA COLADA TRIFLE: Rum-soaked pound cake, coconut pudding, pineapple chunks, whipped cream, and toasted coconut would be perfect for a backyard luau.
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