Citrus Meringue Trifle Recipes

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Steps:

• Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
• Dip half the biscuits into the lemon butter mixture.
• Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
• Spread half the filling over biscuits.
• Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
• Top biscuits with remaining filling.
• Cover, and refrigerate overnight.
• Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
• Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
• Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
• Gradually add sugar, beat until dissolved between additions.
• Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
• Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
• Recipe best made a day ahead.
• Top with meringue about 3hours before serving.

Steps:

• Preheat oven to 350 degrees.
• Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
• In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
• Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
• While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
• Assembly:.
• In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.

Steps:

• Heat marmalade until just melted; stir in lemon juice. In large bowl, whisk pudding mixes with milk until smooth. Fold in zest, then whipped topping. Place half of cake pieces in bottom of 14-cup trifle bowl. Brush cake with half of marmalade, then spoon over half of pudding mixture. Repeat with remaining cake, marmalade and pudding. On medium-high speed, beat butter until smooth, about 1 minute. Add Fluff and icing sugar, beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours or overnight. If desired, garnish with lemon slices and mint.