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Maple Nut Trifle

the.instructor's picture
  Genoa bread 2 Cup (32 tbs), cut into 1/2 inch cubes
  Maple syrup 3⁄4 Cup (12 tbs)
  Custard 1 3⁄4 Cup (28 tbs) (Hot)
  Chantilly cream 1 Cup (16 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped

In a bowl, moisten bread cubes with maple syrup.
In a large bowl, spread successive layers of half the bread cubes and half the custard.
Repeat both steps.
Let cool.
Using a pastry bag with a fluted nozzle, pipe Chantilly cream rosettes or zigzags onto trifle.
Decorate with chopped walnuts.
Refrigerate 12 hours.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4220 Calories from Fat 2070

% Daily Value*

Total Fat 231 g355.6%

Saturated Fat 107.9 g539.4%

Trans Fat 0 g

Cholesterol 1242 mg414%

Sodium 1297.8 mg54.1%

Total Carbohydrates 460 g153.2%

Dietary Fiber 14.5 g57.9%

Sugars 290.7 g

Protein 59 g118.1%

Vitamin A 0.1% Vitamin C 0.54%

Calcium 71% Iron 19.8%

*Based on a 2000 Calorie diet


Maple Nut Trifle Recipe