Neapolitan Trifles

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NEAPOLOTAN TRIFLES

This recipe for Neapolitan Trifles was created out of necessity. I needed a dessert recipe that looked pretty, traveled well, and could be made ahead and frozen when fully completed. This one fits all of those criteria. It freezes well, can be stored frozen and transported in a sealed jar, looks gorgeous, and tastes great. It was a hit, and surely will be a hit at your parties too! 

Note: Use canned pie filling, or use the filling for Strawberry Rhubarb Hand Pies (p. 118, Something Sweet by Miriam Pascal), using additional strawberries to replace the rhubarb.

Variation: Substitute a container of strawberry ice cream for the mousse to create an ice cream trifle.

Plan Ahead: When ready, move the truffles into the fridge for a couple of hours before serving to allow them to soften a bit.

  • Duration
  • Cook Time
  • Prep Time
  • 12-14Servings

Ingredients

Chocolate Crumbs:

  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • ²⁄3 cup brown sugar
  • ¹⁄3 cup oil

Strawberry Mousse:

  • 1 cup heavy whipping cream or nondairy whip topping
  • 1 cup strawberry pie filling, puréed
  • 8 oz. cream cheese or soy cream cheese
  • ¹⁄3 cup sour cream or soy sour cream
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Vanilla Cream:

  • 1 cup heavy whipping cream or nondairy whip topping
  • ¹⁄3 cup powdered sugar

Preparation

1. Prepare the Chocolate Crumbs: Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

2. Combine all crumb ingredients in a bowl. Mix until combined and the texture of coarse crumbs. (I found it easiest to mix this with my fingers.)

3. Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.

4. Prepare the Strawberry Mousse: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Remove whipped cream to another bowl. There’s no need to wash the bowl before continuing.

5. Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.

6. Prepare the Vanilla Cream: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in powdered sugar until combined.

7. Assembly: Place crumbs into a 6-oz. jar or cup, filling it about one-quarter full. Spoon or pipe strawberry mousse over crumbs, filling container a little more than three-quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars. 

Recipe from Something Sweet by Miriam Pascal, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.