RASPBERRY, PISTACHIO & LEMON CURD TRIFLES
Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They're easy to assemble and you can easily pack them up in tubs for picnics
Provided by Anna Glover
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
- Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
- Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
- Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.
Nutrition Facts : Calories 1022 calories, Fat 69 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
PISTACHIO RHUBARB TRIFLE
Categories Fruit Dessert Bake Pistachio Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
- Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
- Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes.
- Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
- Assemble trifle:
- Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
- Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
- Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
- Make topping just before serving:
- Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.
JOY'S PRIZEWINNING TRIFLE
A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like.
Provided by Joy
Categories World Cuisine Recipes European UK and Ireland English
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
- Cut the cake into thirds, horizontally.
- Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
- Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 38.4 g, Cholesterol 6.7 mg, Fat 7.4 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 5.8 g, Sodium 270.3 mg, Sugar 16.7 g
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