english dessert with asian twist - layered with sweet potatoes, kabocha, genoise, and whipped cream.
mini sweet potato trifle
ingredients:
(1) cup mashed purple sweet potato
(1) cup mashed yellow sweet potato
(1) cup mashed kabocha
(3) Tbsp. honey (optional)
(4) cups whipped cream
(1) 9" genoise/sponge cake sliced horizontally to approx. 1/2" thick.
(1/4) cup simple syrup
chocolate shaving for decoration
direction:
1. cook purple sweet potatoes/yellow sweet potatoes/kabocha in boiling water until tender and drain.
or
1a. microwave purple sweet potatoes/yellow sweet potatoes/kabocha until tender.
2. peel the skin and mash with a potato masher. pass through a sieve and mix with equal amount whipped cream to make smooth paste.
- (1) cup mashed sweet potato (or kabocha) + (1) cup whipped cream + (1) Tbsp. honey (optional)
3. transfer each paste into a piping bag.
4. using a cookie cutter, cut 1/2" thick genoise into smaller circles that fit into your trifle bowl.
5. pass some leftover genoise through a sieve to make fine soft crumbs.
6. assemble trifle: pipe color 1 paste - add genoise circle brushed with simple syrup - pipe color 2 paste - add genoise circle brushed with simple syrup - pipe color 3 paste - add genoise circle brushed with simple syrup.
7. top with whipped cream, cover with genoise crumb and sprinkle some shaved chocolate.
yield: (4) mini trifles