BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE
A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Time 1h45m
Number Of Ingredients 11
Steps:
- The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
- Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
- Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
- Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
- To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.
Nutrition Facts : Calories 873 calories, Fat 70 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.58 milligram of sodium
RETRO TRIFLE
Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 17
Steps:
- To make the jelly, put the gelatine in a small bowl and cover with water. Leave to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan and simmer, stirring occasionally, until the sugar has dissolved. Add the raspberries and bring to the boil. Reduce to a gentle simmer and cook for 5 mins, or until the raspberries have broken down. Pour the mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and stir through the raspberry mixture. Pour into the base of a large trifle bowl and chill for at least 5 hrs, or overnight.
- To make the custard, heat the milk in a pan with the vanilla pod until steaming, then remove from the heat and set aside. Whisk the sugar, cornflour and egg yolks together in a bowl. Remove the vanilla and gradually pour the hot milk into the egg mixture, whisking constantly until well combined. Return to the pan and gently stir over a low heat until the custard has thickened. Stir in the clotted cream, pour into a bowl and cover the surface with a piece of baking parchment to prevent a skin forming. Leave to cool, then put in the fridge to chill until cold.
- Put the frozen raspberries and jam in a small pan and cook for 5 mins until the raspberries have softened a little but are still holding their shape. Leave to cool. Whisk the cream with the icing sugar in a large bowl until it reaches a soft dropping consistency.
- Arrange the cake pieces over the set jelly. Crush most of the biscuits, reserving some whole, and scatter over the cake layer. Whisk the custard to loosen, then pour over the biscuit layer. Top with the raspberry compote, pushing the whole biscuits into it around the edges of the bowl. Spoon over the whipped cream, then decorate with the sprinkles and cherries, if you like. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 595 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
VANILLA RASPBERRY TRIFLE
My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.
Provided by chefbrown
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
- Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
- Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g
RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
SCOTCH WHISKY TRIFLE
Categories Coffee Chocolate Dessert Raspberry Banana Whiskey Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 20
Steps:
- For custard:
- Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
- Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For trifle:
- Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
- Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
RASPBERRY CRANACHAN TRIFLE
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Time 42m
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium
RASPBERRY COCOA TRIFLE
This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 441 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 5g protein.
RASPBERRY CREAM TRIFLE
Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. -Donna Huitema, Whitby, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
Nutrition Facts :
More about "apple raspberry whisky trifle recipes"
CLASSIC SCOTTISH TIPSY LAIRD TRIFLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (124)Category DessertCuisine British, ScottishTotal Time 30 mins
CRANACHAN TRIFLE (SCOTTISH RASPBERRY DESSERT) - SCOTCH …
From scotchandscones.com
BRAMLEY APPLE, MARMALADE AND WHISKY TRIFLE RECIPE
From telegraph.co.uk
TRIPLE BERRY TRIFLE WITH RASPBERRY SAUCE. - HOW SWEET EATS
From howsweeteats.com
24 BEST TRIFLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SUMMER BERRY TRIFLE - ONCE UPON A CHEF
From onceuponachef.com
SCOTTISH TRIFLE: THE EASIEST TIPSY LAIRD RECIPE
From scottishscran.com
4.5/5 (4)Total Time 40 minsCategory RecipesPublished Dec 16, 2020
RASPBERRY TRIFLE | BRITISH RECIPES | GOODTO
From goodto.com
APPLE, RASPBERRY & WHISKY TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
APPLE, RASPBERRY & WHISKY TRIFLE - COOKER APP
From cookerapp.com
RASPBERRY AND BROWNIE TRIFLE RECIPE - TIMES FOOD
From recipes.timesofindia.com
CHRISTMAS TRIFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRIFLE RECIPES | BBC GOOD FOOD
You'll also love