This is my very favorite holiday dessert. I serve it on Christmas Day or New Year’s Eve. Traditionally a boozy indulgence, this magnificent creation is infused with, you guessed it … Cannabis. Keeping the dose low throughout the holiday season, the butter is infused with Corazon De Pina – a blend of CBD and THC from East Fork Cultivars with a tasty twist of pineapple and pepper perfect for festive occasions. I find that it heightens focus and moments of happiness in a delightful way. Remember, this is a wonderful time of year to help people and animals – and a sprinkle of these vibes would be a wonderful thing to share with others. Trifle bowls are often surprisingly reasonable in price! I bought a bunch at Target last year for under 10 bucks. Gift a trifle and say, “Keep the bowl!” Now that’s nice.
Trifle with This
Makes 16 servings
This recipe has several parts, and I like to infuse each step. The top is garnished with amaretti cookies (available in many grocery stores), tying into the hint of almond in the cake and custard. It’s a big bowl of yum, and infusing the trifle in different parts of the recipe allows you to get a little something with each spoonful. Dig deep and often. Or only infuse one part.
Most trifles are layered. Due to mass infusion, it’s all combined. If you are interested in some significant shortcuts, reach out (laurie@laurieandmaryjane.com)
Custard
Ingredients:
2 cups whole milk
2 cups heavy cream, not ultra-pasteurized
2 teaspoons vanilla extract
¼ teaspoon almond extract
6 egg yolks
6 ounces granulated sugar
2 tablespoons cornstarch
1 tablespoon canna-butter, melted and cooled
Directions:
1. Place milk and cream in a saucepan and bring to a boil.
2. In a large bowl, whisk the yolks with the sugar, cornstarch and canna-butter until smooth and pale.
3. Gently pour the boiled cream/milk mixture over the egg yolks, starting a few drops at a time while whisking quickly to keep the eggs from cooking.
4. Return the mixture to the saucepan, then cook over low heat, stirring with a wooden spoon until it thickens enough to coat the back of it. Add the vanilla and stir to combine.
5. Pass through a fine sieve, let sit at room temperature for an hour, and cool thoroughly in the fridge.
Cake
Ingredients:
1 ¼ cups unsalted butter, room temp
2 tablespoons canna-butter, room temp
3 cups granulated sugar
5 large eggs, room temp
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups sifted all-purpose flour
½ teaspoon baking powder
1 ½ cups whole milk, room temperature
pinch of salt
Directions:
1. Heat oven to 325º. Grease and flour a 10-inch bundt pan. If you don’t have a bundt pan, a 9×2-inch pan will work.
2. In a mixer, beat the butter and sugar until light and fluffy.
3. Add one egg at a time, mixing well. Finish with the vanilla.
4. Combine the flour with the baking powder and salt.
5. Add half the dry ingredients and half the milk. Mix to combine.
Add remaining ingredients until just mixed.
6. Add the batter to the prepared pan. Bake for 55-60 minutes, until a cake tester comes out just clean.
7. Cool for 30 minutes before removing from the pan. Cut the cake into 1-inch chunks.
Fruit
Ingredients:
2 cups sliced fresh strawberries
1 tablespoon canna-butter, melted and cooled
1 tablespoon sugar, more if too tart
Directions:
In a medium bowl, combine the berries, canna-butter and sugar.
Whipped Cream
Ingredients:
1 ½ cups heavy whipping cream
1 tablespoon powdered sugar
Directions:
In an electric mixer, whip the cream with the sugar until fluffy.
Final Assembly
1. In a large bowl, gently combine the cake and custard. Fold in the fruit and pour into your serving bowl. Smooth the top.
2. Top with the whipped heavy cream.
3. Sprinkle with the amaretti cookies. You can make ahead of time, just wait to whip the cream if you can – and then sprinkle. The cookies may get soggy otherwise, and that would be a bummer.
