Rita’s Kitchen’s Samoa Trifle
This decadently delicious trifle combines all the signature flavors of the beloved Samoa cookie to create an Instagram worthy dessert served in an over-sized wine glass. This Samoa Trifle allows you to dip into layers of chocolate sponge cake, caramel mousse and whipped cream, with crumbled Samoa cookies and toasted coconut inside and on top, finished with a generous drizzle of chocolate sauce.
For every Samoa Trifle sold in February, $1 will be donated to the Girl Scouts.
- 3 ounces cocoa powder
- 1 pound cake flour
- 1/2 pound sugar
- .75 ounces baking powder
- 1/2 ounce salt
- 9 ounces egg yolks
- 1 cup vegetable oil
- 1 cup water
- 1/2 ounce vanilla extract
- 6 ounces whole eggs
- 1 pound and 4 ounces egg whites
- 1/2 pound sugar
- 12 ounces sugar
- 12.5 ounces water
- 4.7 ounces cocoa powder
- 18.8 ounces heavy cream
- 2.25 ounces sugar
- 1/3 cup egg whites
- 3.25 ounces sugar
- 1/3 cup egg yolks
- 1/2 pound caramel sauce
- 3.5 gelatin sheets
- 2 cups heavy cream
- Whisk oil, water, whole eggs, yolks and vanilla extract until fully combined.
- Add 1/2 pound sugar, salt, flour, cocoa powder, baking powder until fully combined.
- In a separate bowl, whisk egg whites, 1/2 pound sugar until you reach stiff peaks. Fold beaten egg white mixture into the cake batter and fully incorporate.
- Bake in a 9x13 inch pan, at a 1/2 inch thickness at 350 degrees for about 15 minutes or until a toothpick comes out clean.Â
- Boil sugar and water until fully incorporated
- Add cocoa powder and simmer until slightly thick. Stir in cream and continue to simmer until desired consistency.
- Whip 2.5 ounces sugar with egg whites until you reach stiff peaks.
- In a seperate bowl, whisk 3.25 ounces sugar with egg yolks until pale yellow.
- Melt caramel over a double boiler and add gelatin sheets until completely dissolved and incorporated.
- Whip heavy cream into soft peaks.
- Whisk yolk mixture into caramel and then mix in egg white mixture in to the caramel mixture.
- Fold in cream until fully incorporated.
- Cut the cake into discs that fit into your serving glass.
- Begin with a generous dollop of the caramel mousse topped with several dollops of whipped cream, then top with crumbled Samoa cookies, a sprinkle of toasted coconut and a drizzle of the chocolate sauce.
- Gently place a cake disc on top and repeat the layering two more times with the last layer generously topped with Samoa cookie crumbles and toasted coconut.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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