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xoxo, Madeline

Pumpkin Spice Trifle with Baileys

Pumpkin Spice Trifle with Baileys

Pumpkin Spice Trifle with Baileys -

There is something about a trifle that just feels special. Its layers, textures, and colors... It looks fancy and beautiful, tastes delicious, and yet is so easy to make. It is the perfect festival dessert for dinner parties and family gatherings. Therefore, the second recipe I created, in collaboration with Bailey for the launch of their new autumn flavor "Pumpkin Spice", is the Pumpkin Spice Trifle.

This recipe is the traditional naughty adult-version of the trifle, which contains with a twist of pumpkin custard made with creamy Bailey's Pumpkin SpiceI found the mixed flavors of gingerbread, pumpkin, maple syrup, cinnamon, all spice, and vanilla from the Pumpkin Spice really intensify the pumpkin custard, therefore, make the trifle super delicious. For base, I suggested a vanilla sponge cake, which can be made from scratch. But if you have a large crowd to feed and are under immense time pressure, I am all for making life easier by using a good quality ready-bought sponge or pound cake.

So, how about we forget about pumpkin pies this year, and make a pumpkin spice trifle for the Thanksgiving feast? 

Pumpkin Spice Trifle With Bailey's -

*Please note that this recipe contains alcohol, therefore it is not suitable for for young adults and kids. 

Vanilla Sponge Cake:

What you'll need:

  • 1 cups all-purpose flour (spooned and leveled), plus more for the Cake Pan
  • 1 cup sugar
  • 6 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

How it's done:

  1. Preheat oven to 350หšF. Line baking paper over a 9x13 inch Cake Pan.

  2. Using a hand mixer or in a Stand mixer on high speed, beat six eggs for about 2 mins and gradually add the sugar. Continue to beat the mixture for 6-8 mins until it is thick and fluffy.

  3. Add vanilla extract and baking powder into the mixture and mix it again for a 1-2 second.

  4. Use a spatula to fold in the flour, one third a time. When each batch is incorporated, add the next one. Be careful not to over-mix. Pour the batter into the Cake Pan and bake for about 25-30 mins until the top is golden brown.

  5. Remove the cake from the cake pan and the baking paper. Let it cool on the wire rack until it is in room temperature and then cut into 2 inches squares. 

Pumpkin Custard

What you'll need:

  • 1/2 cup sugar
  • 2 egg yolks
  • 1 cup pumpkin or butternut squash puree
  • 2 tablespoons Bailey's Pumpkin Spice
  • 2 cups of mascarpone cheese

How it's made:

Whisk the egg yolks with the sugar until a thick and smooth yellow mixture is formed. Add pumpkin or butternut squash puree, 2 tbsp Bailey's Pumpkin Spice and mascarpone until everything is thoroughly mixed. And then set aside.

Pumpkin Spice Trifle

What you'll need:

  • 1 vanilla spong cake
  • 3 cup of pumpkin custard
  • 3 cup of whipped cream
  • 2 tablespoon caramel sauce
  • 2 tablespoon roughly chopped pecan nuts

How it's made:

  • Scatter sponge cake squares evenly over bottom of the trifle bowl. Then pour over 1/4 cup of Bailey's Pumpkin Spice. Let it soak for five mins. Then spead the pumpkin custard over the sponge cake squares, followed by another layer of sponge cake. Then evenly spread out the whipped cream. Finally sprinkle some chopped pecans and drizzle some caramel sauce. Enjoy!

Pumpkin Spice Trifle with Baileys -
Homemade Beet, Butternut Squash, and Spinach Ravioli with Orange Butter Sauce with KitchenAid

Homemade Beet, Butternut Squash, and Spinach Ravioli with Orange Butter Sauce with KitchenAid

Redwood National Park, California, USA

Redwood National Park, California, USA