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How To Create Your Own layered Desserts

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.

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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