Do a Twisted Trivia With Pop Tarts
Small things are the best friend of desserts. It would be everywhere if not for the giant bowl holding it together, but the good qualities outweigh the chaos. You can spice it up with gourmet cake cubes, jam and custard, but I say let the trifles be the cheesy dessert of our dreams. Embrace the perversion and do the Pop-Tart trivia.
The approaching hot weather will burn the energy out of all of us, and this hot porridge is a great summer dessert as an excuse. It combines the mechanics of an ice box cake with the nostalgic taste of your favorite tartlets. Start by making sweet whipped cream. Pour a quarter cup of powdered sugar into a bowl and add half a liter of heavy whipping cream. Beat with a mixer or a hand mixer until you get billowing medium peaks, then add a teaspoon of vanilla extract. This takes five to ten minutes, depending on the power of your machine.
While I was whipping the heavy cream in the mixer, I took the time to cut some pop tarts. It’s not entirely necessary. You can just tear the tartlets apart, but I cut them into small rectangles so I had the option to crumble those pieces further or leave them in large chunks.
When the whipped cream is ready, spoon a quarter of the cream into the bottom of the bowl. Spread the pieces and crumbs of the Pop-Tarts in an even layer. Add another quarter of the cream and repeat the layering so that it ends with a layer of whipped cream.
Resist the urge to eat it now. Cover the bowl and leave the trail in the refrigerator for at least four hours or overnight. The moisture present in the whipped cream will be absorbed into the dough, softening it. When you dip into it later, the texture of the cream will be firmer and the tartlets will be softer, resulting in a more even texture. It’s worth the wait.
Garnish with sprinkles to maximize whimsicality, but do this just before serving. The paint from the sprinkles will eventually bleed into the whipped cream. Tomorrow the leftovers may look like a sad clown, but today your trashy knickknack will be in its original form. Each spoon is a fluffy heap of colorful jam and brownie pieces. I used four packs of pop tarts or eight single tarts. You can use one scent or mix and match as you wish. I used four Cherry Frosted Cupcakes and four Frosted Confetti Cupcakes and it was a great success.
The recipe below is enough for eight large servings, but you can cut this recipe in half for a more personal serving, or double it for meeting friends who truly appreciate the finer things in life. Store leftovers covered in the refrigerator for up to five days.
Pop Tart Trifle
Ingredients:
- 8 pop tarts (4 sleeves)
- ΒΌ cup powdered sugar (or 3 tablespoons granulated)
- 1 pint heavy whipped cream
- 1 teaspoon vanilla extract (optional)
- Sprinkle for decoration (optional)
Beat sugar and heavy cream in a stand mixer or with a hand mixer until medium peaks form. Stir in vanilla extract if using.
Add a quarter of the whipped cream to the bottom of the bowl. In an even layer, crumble a third of the Pop-Tarts over the top of the whipped cream. Top with another quarter of the whipped cream and spread evenly. Repeat with the Pop-Tarts and whipped cream, finishing with a layer of cream. Cover the bowl and leave the trifle in the refrigerator for at least four hours or overnight. Decorate with sprinkles before serving.