Lavender Trifle

Fall is upon us. The yellowing of the leaves, the cool breezes in the morning, the last of the tomatoes and zucchinis – I love all of it. It's time to start planning Fall gatherings and dinners next to a toasty fireplace. To really get into the Fall season, I made an Autumn Chocolate box. You can learn how to make this by signing up here:

http://edibleartistsnetwork.com/members-acc…/signup/spring15

I recently had a Fall picnic with friends while the weather was still warm. We had a great afternoon with brisket, tomatoes with Buffalo mozzarella and St. Maure goat cheese, zucchini "pappardelle" salad, grilled New Jersey corn, grilled Andouille sausage, and desserts galore. 

The dessert selection included mini pavlovas with passion fruit filling 

almond cake lollipops 

mini Black Forrest trifles 

and lavender cream with rose petals trifle.

Here is the recipe for the Lavender Trifle.

Ingredients

One vanilla cake layer, ladyfinger cookies, or pound cake

1/2 Cup simple syrup (recipe follows), flavored with dark rum or brandy

2 Cups vanilla mousseline, buttercream or cream cheese frosting, or your favorite frosting or vanilla pudding

4 TBSP Lavender sugar (recipe follows)  

4 to 6 Organic rose petals, julienned and mixed with 1 TBSP granulated sugar

8 Small cups (or 1 medium size trifle vase)

Directions:

For the Simple Syrup:

In a saucepan, place equal parts of water and sugar. Turn heat on medium and bring just to a boil. Turn heat off and let cool to room temperature. Add dark rum or brandy to taste.

For the Lavender Sugar:

In a food processor, place 4 TBSP sugar with 2 teaspoons of dry or fresh lavender flowers.  

Blend until mixed thoroughly.

To assemble the mini trifles: 

1. Cut 24 small circles of cake that fit inside cups or cut the ladyfingers into small pieces.

2. With a pastry brush, brush the cakes or ladyfinger cookies with flavored simple syrup.

3. Put a circle of cake (or piece of ladyfinger cookie) on the bottom of each cup or vase

4. Put the buttercream in a pastry bag and pipe a dollop of buttercream on top of the cake piece. 

4. Sprinkle some of the lavender sugar.

5. Repeat layering two more times. Finish with buttercream, lavender sugar, and rose petals.

6. I decorated mine with a piece of pink macaron. Enjoy!