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
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
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.
BEAUTIFUL WHITE CHOCOLATE STRAWBERRY TRIFLE
Another magazine recipe find. The picture was so beautiful and all the ingredients are ones I love. This will go so well at a cook-out in the summer. I cannot wait until strawberry season. I know that you could use frozen strawberries, but there's nothing like fresh. I substituted low-cal ingredients where I could to make this friendlier for our waist-lines.
Provided by Redneck Epicurean
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the pudding with the milk and set aside.
- In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
- Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
- Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
- Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
- Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
- Top with the whipped topping and more fruit, if desired.
Nutrition Facts : Calories 199.2, Fat 9.2, SaturatedFat 4, Cholesterol 31, Sodium 172.6, Carbohydrate 24.5, Fiber 1.4, Sugar 4.4, Protein 5.6
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
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.
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 :
WHITE CHOCOLATE STRAWBERRY TRIFLE
My DH's favorite dessert of all time. Easy, lovely, and most importantly, tasty! ** Cook time is actually chilling time.
Provided by under12parsecs
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
- In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
- In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
- Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
- In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
- Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
- Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
- Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
- Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
- Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 305.4, Fat 22.8, SaturatedFat 13.8, Cholesterol 54.5, Sodium 64.4, Carbohydrate 24, Fiber 1.3, Sugar 21, Protein 3.1
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