SIMPLE BERRY AND VANILLA CREAM TRIFLE
It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
- In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
- Cover with plastic wrap; refrigerate until ready to serve.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
BERRIES & CREAM TRIFLES
Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.
Nutrition Facts :
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
BERRIES AND CREAM TRIFLE
This is so easy and pretty. Great for summer barbecues or holiday parties! Prep time does not include refrigeration time.
Provided by newmama
Categories Dessert
Time 30m
Yield 1 trifle, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
- Beat water and sweetened condensed milk with extract until combined.
- Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
- Gently fold whipped cream into pudding mix, 1/3 at a time.
- Cube angel food cake into 1 inch cubes.
- In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
- Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 615.3, Fat 27.1, SaturatedFat 16.5, Cholesterol 98.4, Sodium 554.6, Carbohydrate 87.1, Fiber 4.4, Sugar 64, Protein 9.7
BERRIES & CREAM TRIFLE
Great summer recipe for fresh berries. Cool and refreshing. Preparation time includes cleaning the berries. This is a very fast and easy recipe. Cooking time is chilling time.
Provided by Gunnerbun
Categories Dessert
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine sweetened condensed milk and cold water. Mix well.
- Add pudding mix and beat well.
- Chill 5 or 10 minutes.
- Fold in Cool Whip.
- To layer, put 1/2 the pound cake in the bottom of a glass bowl.
- Top with half of your berries followed by half of the cream. (Remember to leave a few of the best looking berries for garnish.).
- Repeat layering, ending with the cream.
- Garnish with berries.
- My preference is to refrigerate for at least 2 hours before serving.
- I have also changed the layering to end with the berries, also a pretty look although much more casual.
- For lighter fare angel food cake can be used, however it is best to layer angel food immediately before serving. (I chill the cake so everything is cold.).
Nutrition Facts : Calories 488.9, Fat 20.3, SaturatedFat 14.1, Cholesterol 99.7, Sodium 375.4, Carbohydrate 72.8, Fiber 3.1, Sugar 50.2, Protein 7.2
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