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Chef Megan Mitchell

Online Cookbook

Salted Butterscotch Trifle

  • Serves: 6
  • Complexity: medium
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Salted Butterscotch Trifle


  • 1 store-bought pound cake, cut into 1-inch thick slices
  • 4 tbsp. butter, melted
  • 1 cup caramel whiskey sauce
  • 1 1/2 cups heavy cream¬†
  • Maldon sea salt, to taste


  1. Pour 1/2 cup of the caramel whiskey sauce into a saucepan and reheat over low. The remaining 1/2 cup of sauce should come to room temperature.

  2. Preheat a grill pan over medium heat. Brush both sides of the pound cake slices with melted butter and grill on both sides until the pound cake has grill marks. Remove to a cutting board, cut off the crusts, and cut cake into 1-inch pieces. Reserve.

  3. In the bowl of a stand mixer fitted with a whisk attachment add the heavy cream and beat on medium until soft peaks form. Add 1/2 cup of the room temperature caramel whiskey sauce and mix until incorporated.

  4. To assemble place one slice of the cut pound cake at the bottom of a trifle glass. Top with 1/3 cup of the caramel whiskey whipped cream and drizzle 1-2 tablespoons of the warmed sauce over the top, season with sea salt to taste. Repeat layers and serve.


    Recipe Courtesy of Megan Mitchell 

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