How I came up with this plum trifle recipe.
One morning, I was once again in front of my fridge, and I saw I had some whipping cream and some mascarpone cheese with their expiration dates were approaching. I had a craving for an orange Portuguese cake, but no use for my poor cheese and whipping cream in that recipe! So I started thinking if I can make something like an orange cake (because that’s what my soul was asking for), but with Mascarpone cheese and whipping cream? I thought maybe a Christmas log, an orange cake with cream cheese icing, a trifle, or a cheesecake? I couldn’t make up my mind, something was missing, no inspiration.
Well like any other of my creations, it came to me at 3 am, the next day! My best recipes come to me during my insomnia episodes. I was laying in bed and being upset that the plums I just bought were too dry and tasteless. You can never know for sure when you buy plums if they will be good.
Anyway, I was laying there, and adding these things in my head: I want to eat an orange cake, I have mascarpone cheese and whipping cream that is crying for help, and I have these plums that none of us will eat unless I make a jam with them! So it came to me: Bagatelle! A Bagatelle, here in Quebec, is like a dessert that you make with leftovers of cakes, fruits, and blancmange. So I created this recipe based on this dessert.
How long can you keep a plum trifle or a Bagatelle?
This dessert is so good, you won’t have to keep it long in the fridge. And this is a good thing because after 3 days the plum trifle becomes a little watery. So don’t keep it too long in the fridge. Anyway, I really doubt that you will have that problem! I hope you will enjoy this Plum Trifle as much as everybody in my family enjoyed it.
It was such a success, that I will remake it for the Christmas dinner along with my Christmas log!
Happy Sweet Holiday everyone!
- 1 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup brown sugar
- 2 oranges (zest&juice)
- 10 fresh plums
Ingredients for the cake
- 1/4 vegetable oil
- 1 orange (zest & juice)
- 5 eggs
- 1 cup white sugar
- 2 tbsp baking powder
- 3/4 cup white flour
Ingredients for the Cream topping
- 470 ml whipping cream
- 1 cup white sugar
- 1 tsp vanilla extract
Ingredient for the Cheese filling
- 475 g mascarpone cheese
- 1 tsp vanilla
- 1/2 white sugar
- Cut all the plum into two parts.
- Place them into a pot, onto a medium fire.
- Cover them with the water.
- Add the ground nutmeg and the ground cinnamon.
- Add the juice of two oranges and their zest.
- Add the brown sugar.
- Cook for about 30 minutes. Let the jam cool down.
- Set the oven at 350, grease and flour 2 cake mold, of about 9 inches.
- In a small bowl sifted the baking powder and the flour set aside.
- In another bowl, using a stand mixer is ideal for this recipe, whip the eggs until a ribbon is form on the batter when you lift the whisk.
- Add the sugar, the orange zest and the oil.
- When the eggs has almost doubled in volume, fold the dry ingredients until mixed.
- Pour the cake mix equally onto 2 cake molds. Bake for 10 - 15 minutes. When ready, let them cool down on a tray.
The Cream Topping
- In a mixing bowl add the cream, the sugar and the vanilla. Whip the cream until firm pick and set a side in the fridge.
The Cheese Filling
- In a mixing bowl add the cheese, the sugar and the vanilla. Whip the cheese until smooth. Set aside until assembled.
Now the assembling
- Cover with pieces of the cake, the bottom of a deep dish of your choice. I teared some parts of the cake with my hands.
- Add the plum jam, but try to keep some of the whole fruits for the higher layers and cover the cake equally.
- On top of the plum, spread some of the cheese filling.
- On top of the cheese filling, spread some of the whipping cream. Now start again.
- On top of the whipping cream add some pieces of the cake. On top of the cake, add the plum jam, but try to use the whole fruits, so the layers below don't get to wet.
- On top of the fruits, add more cheese filling. On top of the cheese filling add more whipping cream. Do this until you reach the top of your dish. When complete keep it in the fridge for a least 1 hour before serving.