Mirage Recipe
Prep: 1 hrs
Cook: 1 hrs
Serves: 12 people
Prepared with a marble pound cake, easy chocolate filling, whipped cream and fresh raspberries, this show-stopping holiday trifle is the perfect sweet finish for Christmas dinner. Makes a beautiful, and edible, holiday dinner centrepiece.
Ingredients
Cake Batter
2/3 cup (150 mL)
Mirage Margarine, room temp, divided
1/3 cup (75 mL)
cocoa powder
2 tbsp (30 mL)
brown sugar
1 1/2 cups (375 mL)
all-purpose flour
1 tsp (5 mL)
baking powder
1/2 tsp (2 mL)
salt
1/4 tsp (1 mL)
baking soda
1 cup (250 mL)
granulated sugar
2
eggs, room temp
1 tsp (5 mL)
vanilla extract
1/2 cup (125 mL)
sour cream, room temp
Trifle
3 1/2 cups (875 mL)
raspberries, divided
1/3 cup (75 mL)
raspberry jam
2 tbsp (30 mL)
orange juice
2 cups (500 mL)
prepared chocolate pudding
1/2 cup (125 mL)
sour cream
2 cups (500 mL)
35% whipping cream
1/2 cup (125 mL)
icing sugar
1 tsp (5 mL)
vanilla extract
1 bar (100 g)
dark chocolate, shaved
Directions
-
- Preheat oven to 350°F (180°C). Grease and flour 9- x 5-inch (23 x 12.5 cm) loaf pan; set aside.
-
- In small microwavable bowl, microwave 2 tbsp (30 mL) margarine until melted. Stir in cocoa powder and brown sugar; set aside. In separate bowl, whisk together flour, baking powder, salt and baking soda; set aside.
-
- Using electric mixer, beat together remaining margarine and granulated sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. With mixer on low, beat in flour mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream (do not overmix).
-
- Transfer half of the batter into separate bowl; stir in cocoa mixture. Using 2 spoons, alternate large dollops of vanilla and chocolate batters into prepared loaf pan. Swirl together using skewer or tip of a knife.
-
- Bake for 50 to 60 minutesor until tester comes out clean when inserted into centre of cake. Let stand in pan on rack for 2 hours; turn out directly onto rack and let cool completely. Cut into 1-inch (2.5 cm) cubes; set aside.
Trifle
-
- In large bowl, toss together 3 cups (750 mL) raspberries, jam and orange juice; set aside. Stir together pudding and sour cream; set aside. Beat cream until stiff peaks start to form; beat in icing sugar and vanilla.
-
- In 10-cup (2.5 L) trifle dish, layer one-third of the pudding mixture, 1/4 cup (60 mL) of the shaved chocolate, one-third of the cake cubes, one-third of the raspberry mixture and one-third of the whipped cream. Repeat layers twice. Refrigerate for at least 4 hours or up to overnight.
-
- Garnish with remaining raspberries and shaved chocolate just before serving.
Tip: Spike cake cubes with a drizzle of rum, brandy, bourbon, raspberry or chocolate liqueur if desired.
