BLACKBERRY TRIFLE
Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.
Nutrition Facts :
BLACKBERRY TRIFLE
The following recipe, which took second place in The News Tribune's blackberry contest, is from Don Senecal, Ruston, Wa. The cooking time is chilling time. Sounds yummy.
Provided by lazyme
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and sugar and stir gently through berries.
- Warm slightly.
- Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
- Spread with blackberry mixture.
- Place second layer of ladyfingers on top.
- Mix orange juice and brandy extract.
- Pour over ladyfingers.
- Hand-crush macaroons and sprinkle over top.
- Cover with pudding.
- Allow to chill and set for 1 hour.
- Spread whipped topping over pudding.
- Decorate with toasted almonds.
Nutrition Facts : Calories 677.7, Fat 21.3, SaturatedFat 10, Cholesterol 90.5, Sodium 877.4, Carbohydrate 109, Fiber 5.1, Sugar 88.2, Protein 13.8
STRAWBERRY BLACKBERRY SUMMER TRIFLE
Steps:
- 1. Reserve a handful of whole strawberries and blackberries to top the cake.
- 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
- 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
- 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.
Nutrition Facts : Calories 340, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 27 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Protein 5 grams
STRAWBERRY-BLACKBERRY SUMMER TRIFLE
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It's common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can't find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they're light, sweet, and full of juicy fruit.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
- To assemble:
- Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
- Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
- Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
ORANGE AND BLACKBERRY TRIFLE
Provided by Nigella Lawson : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
- Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
- Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
- Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.
YORKSHIRE PARKIN & BLACKBERRY TRIFLE
Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving
Provided by James Martin
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 22
Steps:
- Start by making the parkin. Heat oven to 150C/130C fan/gas 2. Line a 20cm square cake tin with baking parchment and grease well with butter.
- Put the butter and syrup in a small saucepan and heat gently until melted. In a large bowl, tip in the flour, sugar, ginger and bicarbonate of soda, then slowly pour in the butter and syrup, stirring all the time. Add the beaten egg and milk, then mix until smooth.
- Pour the mixture into the prepared tin and bake in the oven for about 1 hr or until a skewer inserted into the middle of the cake comes out clean.
- Make the compote while the parkin is baking. Put the blackberries in a food processor with the sugar and lemon juice and blitz until smooth. Push the mixture through a sieve into a jug to remove the seeds, then stir in the amaretto. Put in the fridge until needed.
- Next, make the custard. In a large heatproof bowl, whisk together the eggs, egg yolk, sugar and cornflour until smooth and pale. Put the milk, cream and vanilla seeds into a saucepan and bring to the boil, stirring regularly.
- When the milk and cream mixture is hot but not yet boiling, pour a little onto the egg mixture and whisk it in, then pour the lot back into the pan with the rest of the milk and cream. Continue to heat very gently, whisking all the time, until the mixture is glossy and is starting to thicken. Pour the custard through a sieve and cover with cling film to stop a skin forming while it cools.
- Once the parkin is cooked, turn out onto a wire rack to cool completely.
- You can now assemble the trifle - cut the parkin into 16 squares and crumble or slice a few of these to fit the base of a large trifle bowl. Add just less than half of the compote and a few whole blackberries, then pour over half the custard. Give the dish a gentle shake to level the mixture, then repeat the layering process once more, reserving a few cubes of parkin. Pour a spiral of compote over the top of the final layer of custard, then use a skewer to drag spokes out from the centre to create a marbled effect. Scatter over a few whole blackberries, then chill until ready to serve. Just before serving, add the reserved parkin and the crystallised ginger, then dust with icing sugar.
Nutrition Facts : Calories 824 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
BLACKBERRY-PEACH TRIFLE
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
- Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
- In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
- In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
- Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
- To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.
NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE
Serve this spectacular layered dessert in a trifle dish or individual dessert glasses for a memorable and refreshing ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe.
Provided by BecR2400
Categories Dessert
Time 30m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 9
Steps:
- Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
- Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
- In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
- Spoon the blackberries over the crumbled cookies.
- Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
- In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
- Spoon into dessert glasses to serve.
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BLACKBERRY TRIFLE WITH LUSCIOUS CUSTARD FILLING - A CREAMY, …
From stacylynharris.com
5/5 (3)Category DessertCuisine English
- 1.Pre-heat oven to 350 degrees, grease a large baking sheet (18 by 12-inch) that is rimmed, and line with parchment paper. . Grease parchment paper or spray lightly with cooking spray.
- In a heavy saucepan, stir together the 3 1/2 cups of the milk and 1/2 cup of the sugar. Bring to a simmer over medium heat then remove milk from heat.
- Reserve 9 to 12 blackberries for garnish for later use. Divide the berries in half placing 1/2 of remaining berries in a heavy saucepan and the other 1/2 berries in a bowl.
- In a large bowl, whip cream, sugar, and vanilla on medium-low speed with a mixer until stiff peaks are just about to form. Set aside.
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