Have you tried making Janet's PB Trifle as a torte?

[janezapchef]

I know someone posted this awhile back, but I can't find it now. I'm sure I could if I searched long enough, but I don't have time to go through 500 posts to find it. Someone was going to make Janet's PB Trifle as a torte. If it's you or you've done it, I'd love some input. TIA, Jane

 

[janetupnorth]

I don't like tortes as much, they seem much drier for me...and I'm busy at work and can't help you right now, but I feel so famous. :blushing:

 

[Jules711]

I did the trifle at a bridal shower last week. It was LOVED! Thanks Janet for that recipe!!

 

[janezapchef]

I don't like tortes as much, they seem much drier for me...and I'm busy at work and can't help you right now, but I feel so famous. :blushing:

Well, I think the "real thing" is absolutely the best. I want to make the torte version for a chocolate festival I will have a booth at because I think logistically it will be easier than the trifle. There's no cost for the booth, but I have to provide samples to 300-400 people, which of course costs! It's also a contest among the vendors. Last year I was the runner up with Warm Nutty Caramel Brownies. This year, I want to try something different (possibly, most people are telling me to just do the brownies again), and since I love this so much, I thought I'd try the torte. Worse comes to worse, I'll just try it. I just thought maybe someone had tips that had made it this way.

 

[janezapchef]

Bumping for the weekend crowd.

 

[janetupnorth]

One hint for the trifles is to use your medium scoop and some little cups. Put one scoop in each cup with a sample spoon...it make the trifle last FOREVER! We do this for our large spring/fall kick-offs...

 

[janetupnorth]

You may want to consider "thinner" layers in your trifle - divide into 4 rather than 2 when layering the trifle.

 

[janezapchef]

Hmmm, I hadn't thought of that. Do you scoop them up ahead of time? I would have to do that, and I'm just a bit concerned about the logistics of storing it like that. Although, I guess storing pieces of this isn't going to be much easier, huh?