RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
RED BERRY TRIFLE
Steps:
- Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
- Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
- Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
HOLIDAY TRIFLE
This is a nice dessert for Christmas with its red & green fruit, but it can be enjoyed anytime of the year. I have made this using white chocolate or cheesecake instant pudding. Both equally good.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Using (2) 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
- In a medium size bowl, combine sweetened condensed milk and water; stir.
- Add pudding mixes; beat until blended; Chill for 5 minutes.
- Fold whipped cream into pudding mix.
- In a trifle bowl, layer ingredients as follows: 2 cups pudding (spread, covering bottom of bowl), cake cubes (covering pudding), sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
- Repeat once again and top with pudding.
- Garnish with extra fruit and/or chocolate curls or sprinkle with cocoa powder.
Nutrition Facts : Calories 678.5, Fat 27.7, SaturatedFat 13.3, Cholesterol 68.2, Sodium 904.4, Carbohydrate 105.1, Fiber 5.7, Sugar 78.5, Protein 9.2
GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
RED RASPBERRY HOLIDAY TRIFLE
This recipe ran in our paper and was attributed to the Oregon Raspberry and Blackberry Commission. It is a lot of work but this dish got rave reviews at my office Christmas party last year.
Provided by HappyMommy1422
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
- Cook until reduced to about 1 1/2 cups, about 10 minutes.
- In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
- Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
- Remove from the heat and add the two 16-ounce bags of frozen raspberries.
- Set aside and let stand until the berries have thawed.
- To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
- Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
- Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 to 10 minutes.
- Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
- The orange mousse mixture will be very thick.
- Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
- When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of the orange mousse and stir until smooth and creamy.
- Stir in the remaining orange mousse and then fold in the whipped cream.
- To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
- Stir until blended and set aside.
- To assemble the Trifle:.
- In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
- Drizzle cake with half the soaking liquid.
- Evenly spread half the orange mousse mixture over the soaked cake slices.
- Spread three-quarters of the berry filling carefully over the mousse.
- Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
- Drizzle cake with remaining soaking liquid.
- Spread remaining orange mousse mixture over cake.
- Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
- Pipe whipped cream on top of trifle to decorate.
- Garnish with fresh raspberries.
- Refrigerate for 4 to 6 hours or overnight before serving.
Nutrition Facts : Calories 450, Fat 13.9, SaturatedFat 8.1, Cholesterol 124.7, Sodium 228.2, Carbohydrate 79.5, Fiber 3, Sugar 58.7, Protein 4.5
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TRIFLE DESSERTS WE LOVE FOR CHRISTMAS - SOUTHERN LIVING
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- Chocolate Trifle. Recipe: Chocolate Trifle. Don't be intimidated by this decadent dessert; even the novice baker can pull it off. With its rich flavors and elegant presentation, your guests will have no idea you didn't labor over the pudding and brownies all day.
- Cherry-Spice Cake Trifle. Recipe: Cherry-Spice Cake Trifle. While we love the homemade custard and spice cake in this recipe, you can save time by opting for a vanilla custard mix and boxed spice cake mix instead.
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