Recipe: Blueberry Breakfast Trifle | Kitchn


Let’s all thank the Brits for the trifle, which we are going to take full advantage of here to turn leftover cake into breakfast. Breakfast trifle will make you look like the Patron Saint of Brunch (or hey, just a cool mom) and it’s easy, pretty, and delicious.

So what is a breakfast trifle, you ask? It has layers of tangy yogurt, studded with ripe blueberries and candied ginger, all sandwiched between vanilla cake and granola. Sounds like a real treat, right? That’s because it is!

How to Serve Cake for Breakfast

The key to serving cake for breakfast is to balance it with fresh fruit, zingy ginger, and tangy yogurt. You can use full-fat or 2% here, but using traditional yogurt (rather than Greek yogurt) makes for a creamier scoop.

This breakfast trifle was created as a way to use up leftover cake from our one-bowl vanilla cake — say, after you make this raspberry ice cream cake — or when you have a leftover cake languishing in the freezer. You can use almost any cake you have left over — pound cake or even banana bread would be delicious here, but it’s our one-bowl vanilla cake that inspired this idea, so it gets to star in the debut recipe.

Serve this trifle just after assembly, as the granola tends to get soggy if it sits for longer than an hour. If you need to make this ahead, whip up the sweetened yogurt mixture and cube the cake and chop the ginger the night before. It will only take a few minutes to assemble in the morning.

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