Citrus Trifle Recipes

Steps:

• Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
• In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
• Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
• Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
• Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
• Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
• To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
• Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
• Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

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 sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
• Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
• Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
• Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

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:

• Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
• Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
• Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.

Steps:

• In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to medium-low and set bowl over pan. (Bottom of bowl should sit above the water without touching it.) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes. Whisk in gelatin until fully dissolved. Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours. In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes. In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved. Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes. Remove from heat and stir in chopped mint; let cool completely. Spoon berry sauce evenly over curd. Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs.

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.