“Nice driveway“, Kate had on her personal blog profile. I was instantly intrigued. What on earth? Then it all clicked. Kate – or Katerina – hails from Macedonia and nice driveway is phonetic for Na Zdravje, which means “to your good health” in Macedonian.
It sums up Kate brilliantly. She is herself a perfect picture of health and her mouth-watering recipes echo that via her blog, Diethood.com. When I first got to know Kate, I realised just what a sincere person she is: I felt I’d known her for ages! She had been looking at my book and asked me to do a guest post on her site, since she wanted to tell her friends about it. I was – and still am – extremely flattered. We have a number of things in common: one of them is our love for a good trifle. Except the trifle I grew up with in Scotland is very different to the royal one she is sharing with us today. It’s not just creamy, it’s crrrrunchy! So my friends, let me hand you over to the lovely Kate now…
A few months ago I asked my now dear friend, Jill, if she would do a guest post for me. When she accepted the invite, I was incredibly excited! I think I even did a cheer. Then, just a couple of months later, she invited me to guest post for her – How lucky am I? I was on cloud nine when I received that email. I thought, “Are you kidding me?! Of course I accept!”
Jill had only one requirement; egg yolks. I can do that!! Or can I?!?
I went through lots of recipes, including my mom’s, but I kept coming back to the one that I always go to when I have a few egg yolks left – my egg yolk buttercream frosting! I got this recipe many years ago from my Aunt Sneshka when I was visiting my home back in Macedonia. She used this frosting as a filling for some cookies that were seriously the best cookies I had ever tasted. At that time she informed that this was a very popular frosting that was used in Macedonia during and after Easter because of the abundance of eggs.
If I only had the recipe for those cookies…sigh. But we’re in luck because at least I have the recipe for the frosting! I use this frosting for cupcakes, cakes, cookies – whatever needs to be frosted or filled, this is the recipe I will use 99% of the time when I have some yolks that need to be used up.
Today I will share a dessert with you that I usually make when I need something creamy, something crunchy, and something delicious! This is a three part recipe, and it may seem a bit overwhelming, but it’s not! Please trust me.
Chocolate Crunchy Trifle with Egg Yolk Buttercream Frosting
You will need:
For the Cake:
2 ½ cups graham crackers (or digestive biscuits), ground
1 cup walnuts, finely ground
Orange zest from 1 orange
1 orange, juiced
1 stick of butter
4 squares of Baker’s Unsweetened Baking Chocolate, melted with 1 tablespoon Vegetable Spread
For the Egg Yolk Buttercream:
1 stick of butter
1 cup of powdered sugar
4 egg yolks, poached
2 teaspoons pure vanilla extract
For the Pudding Topping:
1 (5.1 ounces) package Jell-O Instant Pudding, Vanilla Flavored
1 (8 ounces) tub Whipped Topping (Cool Whip)
First we are going to make the graham cracker/digestive crust.
In a large bowl put in all the ingredients for the cake and let your hands do the work. Or the wooden spoon. Mix well and combine. Set aside.
Poach the egg yolks by dropping the yolks, one by one, into almost boiling water; allow the yolk to cook for 1 minute. Turn off the heat, cover the pan, and let the yolk sit for another 4 minutes. Do this with the rest of the yolks. Set aside.
Into the bowl of your mixer cream together the butter and the powdered sugar; cream for 5 minutes. Add in the poached yolks, one by one, and the vanilla extract, and cream together for another 10 minutes.
Take out some aluminum foil and spread the graham crackers mixture on it. With your fingers press the graham crackers tightly together, just as you would do for a pie or a cheesecake.
Spread the frosting on top of the graham cracker crust.
At this point you can do one of two things; you can roll the cake like a log and put it in the freezer, or you can lay it flat and put it in the freezer. I usually roll it into a log because there is no room in my freezer to put it in flat. If you roll it into a log you also have the choice of cutting the cake into cookies! I do that, too, sometimes.
You can leave it in the freezer for at least 3 hours, or up to 1 day. When ready to use, take out the cake and let it sit on the counter for about 20 minutes.
In the meantime, you can make the pudding.
In the bowl of your mixer prepare the vanilla pudding per the instructions on the package.
Add in the whipped topping and beat until well combined. Set aside.
Begin by crumbling the cake into a trifle bowl. Just break it off – don’t need to be fancy. It will be covered up with the pudding. 😉
Spread the pudding mixture over the top.
Put it in the refrigerator until ready to serve.
Before serving, add chocolate shavings on top and serve with berries (optional).
Before I go, I just want to thank my beautiful friend Jill for inviting me to do a guest post for her; I am truly honored! Thank you, my dear! xoxo
That looks one incredible trifle, Kate! With 4 egg yolks in this, there are lovely egg whites left over for our macarons. Thank you so much for sharing this. Fabulous trifle and nice driveway! 🙂
Don’t forget to click over to Kate’s blog, Diethood, for many more delicious recipes and say cheers from me, will you? I see she’s just made a batch of the most scrumptious strawberry cheesecake ice-cream…