If there are ingredients that are tied to a season, pecans and bourbon definitely go with fall. This time of year – when it’s getting into the 40s at night – is asking for a cup of hot tea in the morning, slippers on your feet, and something comforting for dessert. Maybe with bourbon on the side to really warm you up.
While this trifle doesn’t call specifically for it, I used my Bourbon Orange Pound Cake in this, and it takes it over the edge. If nothing else, I would definitely add in some orange zest to the custard or whipped cream – the tangy orange flavor is meant to go with vanilla and bourbon and pecans.
But if you don’t have extra pound cake laying around, you can use anything you like! Besides the custard, this dessert takes almost no time to put together. So even though it looks fancy, you don’t have to worry about it. Plus, trifles are the best lazy-person dish, which is good for me! I don’t have to frost a cake or worry about even layers or crumb coats or piping bags. Nope.
Just chop the cake, cook the custard, layer it all in a dish.