This is my take of the Saint Honore Trifle. I made 1/4 of the recipe and it fits 3 wine glasses.

- The cake is baked in silicone muffin pans, then each are split in half.
- The beurre noisette took a while to make, I almost quit (had no patience) but I didn’t, and the result are so awesome. I had to resist the temptation to dip a piece of bread on it LOL!
- I use apricot jam since it’s what I have in stock.
- Making the spun sugar was interesting. While the corn syrup and sugar was cooking, I realized that my instant read thermometer only measured up to 300 degrees. So I ended up going by color, until I think it’s medium amber. I use 2 small forks taped side by side instead of the cut whisks. My 1st try I got angel’s tears in many places but I continued. Since I only make 1/2 recipe of the caramel, it hardens pretty quickly. Zapped for a few seconds in the microwave melted them a little and I continued. 2nd spun sugar was better, not too many angels tears.
But then I poked my pinkie on one of the sharp sugar edges and it started bleeding, so I stopped. I figured 2 out of 3 is good enough, and was very happy with the result.

All in all I’m loving this experience. It it pretty time consuming to make this Trifle, takes 4 1/2 hours, but it is soooo goooddd! The trifle smells so heavenly of strawberries and it’s lightly sweet and moist and spongy. And as I’m typing this I want one now .

Looks absolutely divine!  May I have one, please?    Love that you baked the cake in muffin size and made them in wine glasses.

Jenn - This looks so gorgeous! I am planning to use an old trifle dish I have but now am reconsidering. One thing - Did you use Grand Marnier syrup? I just realized that some of the people I will be serving do not use alcohol. Do you have an idea about that? Or does anyone? Thanks, joan

Thanks Julie! I was feeling very smart with my wine glasses idea.

Joan - feel free to borrow this idea. I did use grand marnier -happily so - it’s my favorite liquor. Sorry I don’t have any idea on the non liquor path, perhaps others will have suggestion?

oh that looks so delicious…. the wine glass idea is excellent.

I love the look of your trifles!  I think they look so elegant and I would much prefer to have one of these served to me than a large one to be shared with others!

Spectacular! What a lovely presentation, too. Incredible.

Oh this is gorgeous! I love the spun sugar! I wish I had more visitors here this week, and it weren’t just me for dinner, otherwise I’d make it… 

Thanks everyone for the wonderful comments!

Jeanette - the wine glass can potentially have bigger portion than the trifle serving, so might not be good for my waist line! haha…

Silke - all the more reason to have a party! 

Jenn, u take my take!  I am so proud of u all, excellent photography.  Great format size.  I haven’t found my take yet, and I think u haclve just inspired me today!

Looks great.  Amazing idea to use the wine glasses.

Instead of the grand marnier, you might want to try using some orange juice that you’ve reduced down a little.  Just a suggestion, I’ve never tried it myself.

LOVE the photo!!  Bravo!!!!!

Thanks Hector, Bill, Patricia!

Bill - that’s a good idea with reduced orange juice, will keep that in mind for when I can’t use alcohol.

Patricia - it’s all because of everyone who take such great pictures. The bar has been raised high and I’m trying to catch up! 

Isn’t it amazing how everybody’s photography has stepped up a notch? Matthew and Patricia have certainly made all of us try harder!

Jenn, bravo on your beautiful trifle-ettes! I love them as parfaits in glasses. Then everyone gets their own spun sugar cloud!

Bill - 04 May 2010 07:12 AM

Looks great.  Amazing idea to use the wine glasses.

Instead of the grand marnier, you might want to try using some orange juice that you’ve reduced down a little.  Just a suggestion, I’ve never tried it myself.

Thanks Bill. You always have the best ideas! joan