CHRISTMAS TRIFLE
A holiday tradition in our house for over twenty years.
Provided by DaDD
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
- In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
- Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.
Nutrition Facts : Calories 279 calories, Carbohydrate 43 g, Cholesterol 70.1 mg, Fat 10.5 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 185.8 mg, Sugar 14.8 g
EASY ENGLISH TRIFLE
This recipe is a given in our home for most holidays, especially Christmas and Thanksgiving. It is easy to prepare and very tasty. It can be made a day or two ahead.
Provided by Sheila Wadden
Categories World Cuisine Recipes European UK and Ireland English
Yield 11
Number Of Ingredients 6
Steps:
- In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
- Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
- Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
- Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 61.1 g, Fat 5.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.5 g, Sodium 504.5 mg, Sugar 24.6 g
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
RASPBERRY JELLY ROLL TRIFLE
Make and share this Raspberry Jelly Roll Trifle recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
- Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
- Stir constantly until custard thickly coats a spoon, about 2 minutes.
- Remove from heat and stir in vanilla extract.
- Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
- Cut jelly roll into 1/2 inch thick slices.
- Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
- Cover cake with half of custard then layer of whipped cream.
- Add some raspberries, then another layer of cake; cover with remaining custard.
- Refrigerate, covered, for at least 6 hours or overnight.
- Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
- Decorate with raspberries.
Nutrition Facts : Calories 334.5, Fat 8.9, SaturatedFat 5.2, Cholesterol 27.9, Sodium 102.4, Carbohydrate 43.1, Fiber 2.5, Sugar 40.3, Protein 7.1
EASY JELLY ROLL TRIFLE
Easy to make no-cook layered summer or anytime dessert with only four main ingredients; purchased jelly roll cakes (yellow cake with raspberry jam filling), pudding, whipped topping and fresh strawberries. You could make it with other fruit such as drained canned peaches,pears,or mandarin oranges, and vary the pudding as desired. I have also substituted the jelly rolls with chunks of angel food cake or pound cake spread with some raspberry or strawberry preserves.
Provided by foodtvfan
Categories Dessert
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
- Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
- Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
- Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
- For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
- Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
- Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
- Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.
Nutrition Facts : Calories 394.7, Fat 21.9, SaturatedFat 18.1, Cholesterol 8.5, Sodium 389.7, Carbohydrate 48.2, Fiber 1.5, Sugar 43, Protein 3.5
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