An end to Lent

You may remember, six weeks ago in this space, I shared that I was giving up sweets for Lent. I'm happy to say that I stuck to it faithfully, although it seemed to get more challenging as we approached Easter. I must admit that this week, I googled "when is Lent over" so I didn't accidentally give up sweets for a day - or an hour - too long. One of my ministers confirmed that Lent extended to sundown on Saturday. (I may have eaten a celebratory blondie at the stroke of sundown last night.)

The only way I can bid farewell to Lent properly is to post a dessert recipe worthy of a six-plus week wait. I received my Easter issue of Canadian Living in the mail around the first of March, and have been waiting ever since to make these Mini Carrot Cake Trifles. I served them for our Easter dessert tonight, and in so doing, found a new classic.

A poem to celebrate Easter, and spring, and new beginnings:

"Gardens are also good places
to sulk. You pass beds of
spiky voodoo lilies
and trip over the roots
of a sweet gum tree,
in search of medieval
plants whose leaves,
when they drop off
turn into birds
if they fall on land,
and colored carp if they
plop into water.

"Suddenly the archetypal
human desire for peace
with every other species
wells up in you. The lion
and the lamb cuddling up.
The snake and the snail, kissing.
Even the prick of the thistle,
queen of the weeds, revives
your secret belief
in perpetual spring,
your faith that for every hurt
there is a leaf to cure it."

- "In Perpetual Spring", Amy Gerstler

Mini Carrot Cake Trifles
(from Canadian Living magazine)
Makes 12 servings

Cream Cheese Custard:
 6 egg yolks
1/2 cup milk (first amount)
3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups milk (second amount)
1 package (250 grams, 8 ounces) cream cheese, cubed and softened
1 tsp vanilla

Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
3 eggs
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup vegetable oil
1 tsp vanilla
2 cups grated peeled carrots (about 2 large)

Assembly:
1/4 cup packed brown sugar
2 Tbsp butter
1/4 tsp cinnamon
1 1/2 cups walnut halves
1 can (400 mL) pineapple chunks
2 Tbsp granulated sugar
1 cup whipping cream (35%)

1. For the Cream Cheese custard:

In large bowl, whisk together egg yolks, 1/2 cup milk, sugar and cornstarch. In heavy-bottomed saucepan, heat 2 1/2 cups milk and three-quarters of the cream cheese over medium heat, whisking, just until smooth and bubbles form around edge. Gradually whisk into egg yolk mixture. Return to saucepan; cook over medium heat, stirring, until thick enough to mound on spoon, 6 to 8 minutes. Strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours. Make up to 24 hours in advance.

2. For the Carrot Cake:

While custard is chilling, in large bowl whisk together flour, baking powder, cinnamon, salt, baking soda and nutmeg. In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla; stir into flour mixture just until moistened. Stir in carrots. Scrape into 2 parchment paper-lined 8" x 4" loaf pans. Bake in 350 degree oven for 40 to 45 minutes or until cooked through. Make up to 24 hours in advance, wrapping in plastic wrap and storing at room temperature.

3. For the Assembly:

Cut carrot cake into 3/4 inch cubes.

Cook brown sugar, butter and cinnamon over medium heat, stirring, until melted. Stir in walnuts. Cook, stirring, until walnuts are toasted and coated, about 4 minutes. Reserve 12 pieces for garnish; coarsely chop remaining walnuts. Reserving 1/2 cup of the juice, drain pineapple and coarsely chop.

In each of twelve 12-ounce glasses, add scant 1/2 cup of the cake; drizzle 1 tsp pineapple juice into each glass. Top each with scant 2 Tbsp pineapple and 2 tsp chopped walnuts. Spoon rounded 2 Tbsp custard over each. Repeat layers once. Cover and refrigerate for 12 hours, or up to 24 hours.

Just before serving, beat remaining cream cheese with 2 Tbsp granulated sugar until fluffy. Slowly beat in cream until stiff peaks form. Spoon over trifle and top each with a reserved walnut.