King Cake Trifle Recipe Loading... NOLA.com You are signed in as Edit Public Profile Sign Out The Times-Picayune Newsletters RSS Feeds Mobile Apps >King Cake Trifle recipe Updated February 11, 2018 at 7:56 PM; Posted February 6, 2018 at 4:00 AM Make a trifle dessert using king cake for a fresh, sweet Carnival dessert. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)(Photo by Frankie Prijatel, NOLA.) By Ann Maloney NOLA.com | The Times-Picayune We used Cook's Country's recipe for king cake trifle and switched out the fruit to make our dessert purple, green and gold. It's not easy to find trifle bowls around town. (Places with bridal registries are your best best.) And, if you buy one, how often will you use it? So, for those of us who are not huge trifle fans, we've modernized the recipe a bit, creating individual trifles. Use stemmed water goblets or deep wine glasses. Any tall, clear bowls or glasses will do. For this, I'd recommend a softer, fresher traditional king cake and, for tastier results, try a lemon-filled king cake for this dish. Use your favorite vanilla pudding or custard recipe. If you want a great one, the custard in this tarte la bouille recipe that my husband's mother handed down is terrific. King Cake Trifle Makes 1 trifle or about 8 to 10 individual trifles 1 medium traditional king cake. 6 tablespoons Grand Marnier 2 cup blueberries 4 cups vanilla pudding, chilled 4 kiwis, peeled, sliced and cut into bite-size pieces Sweetened whipped cream (see recipe below) Purple, green and gold sugar, if desired To assemble individual parfaits or trifles, follow these directions: Cut king cake into 1/2-inch-thick slices, then into 1/2-inch bites. Place about 1/4 cup cake in bottom of bottom of dish. Drizzle with 2 teaspoons of Grand Marnier. Add a single layer of blueberries, followed by 2 tablespoons of pudding. Add another layer of cake and Grand Marnier. Top with a layer of kiwi, followed by pudding. Add another layer of cake, drizzle with Grand Marnier and then top with a generous dollop of sweetened whipped cream. Sprinkle, purple, green and gold sugar on top, if desire. To assemble a trifle in a bowl, follow these directions: Cut king cake into 1/2-inch-thick slices, then cut each slice in half and then in quarters. Place 1/3 of cake slices in bottom of a 3- to 4-quart trifle dish, arranging them in overlapping, "fallen-domino style," in a circle in the bottom of the bowl or dish. Drizzle cake slices with 2 tablespoons of the Grand Marnier. Sprinkle half of blueberries over cake, followed by half of the pudding. Repeat with another layer of cake and Grand Marnier. Add half kiwi and other half of pudding. Put remaining cake over the last layer of pudding and drizzle with the remaining Grand Marnier. Cover tightly with plastic wrap and refrigerate until chilled, at least 6 hours. Spread whipped cream over the chilled trifle. Just before serving, sprinkle with purple, green and gold sugar, if desired. Also, may garnish with additional fruit. Note: Before adding the whipped cream, the trifle -- either in the bowl or in individual glasses -- can be prepared, covered tightly with plastic wrap, and refrigerated for up to three days. 3 recipes for leftover King Cake Sweetened whipped cream Makes 1 cup 1 cup heavy cream, chilled 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract Whip cream, sugar, vanilla with an electric mixer set on low speed until sugar has dissolved, about 1 minute. Increase speed to high and whip until smooth and fluffy, 1 to 3 minutes.