STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE TRIFLE
Love trifle? This white chocolate custard and passion fruit combination is really something special - the perfect dessert for a celebration
Provided by Tom Kerridge
Categories Dessert, Treat
Time 50m
Number Of Ingredients 13
Steps:
- To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
- Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
- The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
- Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.
Nutrition Facts : Calories 864 calories, Fat 64 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
WHITE CHOCOLATE AND STRAWBERRY TRIFLE
I love trifles! They are such a beautiful dessert and always have the most delicious ingredients! This trifle is beautiful and delicious!
Provided by Dine Dish
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pudding with milk according to package directions.
- Remove from heat.
- Stir in 6 squares of chocolate until melted and smooth.
- Cover with plastic wrap and chill.
- Fold in 1 cup of whipped topping.
- Cut cake into small cubes and drizzle with liqueur.
- In the bottom of a deep glass bowl, layer half of the cake cubes, half the berries, half the pudding, and half the grated chocolate.
- Repeat layers, ending with chocolate.
- Top with remaining whipped topping.
- Garnish with berries.
- Drizzle melted chocolate over top.
Nutrition Facts : Calories 603.6, Fat 34.9, SaturatedFat 23.6, Cholesterol 29.6, Sodium 263.2, Carbohydrate 67.7, Fiber 1.3, Sugar 50.2, Protein 7.6
CHOCOLATE STRAWBERRY TRIFLE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 16 servings (1 cake)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
- Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
- Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish.
- In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
- Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.
CHOCOLATE STRAWBERRY TRIFLE
Provided by Food Network
Categories dessert
Time 2h12m
Yield 16 servings (1 cake)
Number Of Ingredients 20
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F.
- Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
- For trifle toppings: Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
- In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
- Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.
- Cook Time: 10 minutes
- Inactive Prep Time: 20 to 30 minutes
- Ease of preparation: easy
ULTIMATE CHOCOLATE STRAWBERRY TRIFLE
I get rave reviews on this recipe. It is the perfect amount of chocolate with the strawberries. Tip: Watch how many brownies you place on the bottom layer. If you put to many you may not have enough room to finish the top layer.
Provided by Mek5709
Categories Dessert
Time 55m
Yield 1 dessert
Number Of Ingredients 8
Steps:
- 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
- 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
- *Available at some supermarkets and at Italian markets.
CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE
I threw this dessert together when I needed something quick to take to my in-laws'. Because it's beautiful, everyone thinks it requires a lot of effort. It's easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. -Kristi Judkins, Morrison, Tennessee
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 28 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.
Nutrition Facts :
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STRAWBERRY WHITE CHOCOLATE TRIFLE - LUCKY LEAF
From luckyleaf.com
5/5 (1)Estimated Reading Time 1 minCategory Dessert
- To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
- Assemble trifle by layering pie filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
TRIFLE RECIPE WITH WHITE CHOCOLATE CREAM AND STRAWBERRIES.
From thehungrybites.com
5/5 (3)Total Time 1 hrCategory DessertCalories 411 per serving
- Make the macerated strawberries: Transfer the strawberries and the sugar to a bowl, mix well and set aside.
- Make the white chocolate cream: Transfer the white chocolate to a heatproof bowl. Transfer the heavy cream, the mahleb and the mastic (if using) to a small bowl and heat until steamy. Strain it over the chopped white chocolate and stir until the chocolate is melted (if you don't use mahleb and mastic you don't have to strain it). Set aside to cool completely.
- Transfer the very cold heavy cream and the vanilla extract to a bowl and beat with your electric mixer until soft peaks form. Don't over-beat. Add one third of the whipped cream to the white chocolate mixture and fold with a spatula. Then transfer the chocolate mixture back to the bowl with the remaining whipped cream and fold until everything is well-mixed.
- Build the trifle: Transfer the milk and the brandy to a shallow dish. Briefly dip half of the savoiardi biscuits into the milk, break them into smaller pieces and transfer them to the glasses. Divide half of the white chocolate cream between the glasses and then add half of the macerated strawberries and half of the berries.Reserve 1 cup cream and some berries if you want to pipe rosettes on top of the trifles. Continue with the rest of the biscuits, the cream and the fruit. Fill a piping bag with the reserved cream and pipe rosettes on top of the trifles. Decorate with the rest of the berries and some orange slices.
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