Celebrate Spring with some simple and oh-so-colourful recipes.

Click here to watch #Trending with Aleia Ally segment.

Char’s Sweet Pea Pesto White Bean Dip ~ click here for the recipe

Char’s Vanilla Maple Cream Fruit Trifle 

The beauty of this recipe: the layering process does not have to be perfect. Once the trifle has been refrigerated – all the flavours and ingredients meld together. My kinda dessert = simple, delicious and fuss free!!

Custard *the custard layer is optional – but in my opinion soooo worth the 10 minutes of prep.

2 egg yolks

1 cup (250 mL) milk

3 tbsp (45 mL) sugar

1 tbsp (15 mL) cornstarch 

½ tsp (2  mL) vanilla extract

Pinch salt

In a medium saucepot, whisk together egg yolks, milk, sugar and cornstarch. Cook, whisking over medium heat until mixture becomes thick (about 5 to 8 minutes minutes). Cool slightly and stir in vanilla and salt. Cover tightly with plastic wrap. Refrigerate until ready to use (up to 3 days). 

Cream Filling  

1 tub (425 mL) Gay Lea Premium Gold Sour Cream *click here for more info.

2 tbsp (30  mL) maple syrup (or icing sugar)

zest and juice of one lemon

1 vanilla bean scraped (*or 1 tbsp (15 mL) pure vanilla extract)

Stir together all ingredients until well combined. Refrigerate until ready to use. 

Cake and Berry Layer

1 (300 g *approx) store bought angel food cake cut in thin slices

½ cup (125 mL) quality berry jam or preserve

2 tbsp (30 mL) orange juice *or 1 tbsp (15 mL) orange or almond liquor

4 cups (1 L) mixed fruit – such as sliced strawberries, blueberries, sliced kiwi and diced mango

Gay Lea Real Whipped Cream *click here for more info

Garnish *optional*: toasted coconut flakes

Layer 1/2 of cake on the bottom of trifle dish. In a microwave safe dish, stir together jam and juice (*or liquor). Heat for 20 seconds. Cool slightly. Spread half of sour cream mixture over cake layer. Layer with half of fruit mixture, half of jam mixture and dollop with half of the custard (if using). Repeat layers again. Cover and refrigerate for at least 2 hours or overnight. When ready to serve, garnish trifle with Gay Lea Real Whipped Cream and toasted coconut (if using). Makes 8 to 10 servings. 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers IN StudioRogers Daytime OttawaCTV Morning Live OttawaCHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

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Charmaine’s Kitchen Built By: All About Kitchens 705-646-0347 or visit  www.allaboutkitchens.com