Cream cheese cake ‘trifle’
A common British dish, trifle, is based on the old French term “trufle”, which means whimsical. The trifle is traditionally made with sponge soaked in sherry and custard. My version is very different. It combines ingredients from my Grandma’s secret cheesecake recipe in replace of traditional custard and avoids the use of alcohol (I don’t love alcohol in sweets). This is more for my tastebuds.
This recipe is also a great way to use up any leftover, dry cake.
- 4 pieces of old dry sponge cake, I used chocolate
- 4 tablespoons milk
- 125g cream cheese
- ¼ cup sweet condensed milk
- 2 tablespoon yoghurt
- 125g cream
- 2 Tim Tam or similar chocolate biscuit
- 4 teaspoon of frozen raspberries, partly defrosted.
- Place 1 teaspoon of milk (or a dash more if extra dry) on each piece of old dry cake
- Put cake in the fridge for 2 hours to soften
- Cut up the cake roughly
- Combine cream cheese, sweet condensed milk and Greek yoghurt until smooth
- Whip the cream
- Cut the two Tim Tams up into small pieces
- In a glass cup put the cake on the bottom, top with cream cheese filling and 1 teaspoon of raspberries, Tim Tam pieces, another cake layer and top with whipped cream.
- Place in the fridge for approximately 30 minutes – any longer cover to avoid the cream getting too hard.
Hate wasting food? This is a great recipe to keep up your sleeve.
Fun farewell yoghurt fact: “Dating back to ancient India, yogurt has long been used as a natural moisturizer to revitalize dull, dry skin.”