Tipsy Tropical Trifle Recipes

Steps:

• Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
• Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
• To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
• Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.

Steps:

• For Curd.
• In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
• Heat to dissolve sugar whisking after a minute.
• Add butter and stir until it has melted and combined.
• Remove from heat and cool to room temperature.
• Beat eggs into cooled lemon mixture until well blended.
• Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
• Cool.
• Softening apricots.
• Add white Wine to Apricots for one hour then remove from wine.
• Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
• For Pudding.
• Mix the pudding ingredients together whisk till smooth set aside.
• Assembly.
• In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
• Repeat with second layer.
• Top with 1/3 of cool whip garnish with rest of cashews a coconut.
• Refrigerate till ready to eat.

Steps:

• Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
• Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
• Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
• Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
• Serve trifle topped with mango slices.

Steps:

• Place 1 1/2 tbl of chocolate syrup in the bottom of a large parfait glass.
• Layer 2 tbl. pudding, then cake cubes, then mango, then 1 tbl. pineapple.
• Layer remaining pudding and top with remaining chocolate syrup.
• Garnish with whipped cream and remaining pineapple.

Steps:

• In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
• In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
• Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

Steps:

• Mix custard powder with a few tablespoons cold milk in a bowl.
• Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
• Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
• Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
• Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.

Steps:

• For cookies, heat oven to 375 degrees.
• Grease a baking sheet (s).
• Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
• Let cool.
• Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
• Mix in the flour and baking soda on low speed.
• Add the cooled oat mixture and mix only to combine.
• Use batter immediately or chill overnight.
• Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
• Bake until golden, 9 to 12 minutes.
• Cool on sheet for one minute and then transfer to wire rack to cool.
• The recipe makes 24 cookies; you will use 12 for the recipe.
• For cream, beat the cream with an electric mixer until it begins to thicken.
• Add both sugars and continue beating until it holds soft peaks.
• Add 1/4 cup whiskey and mix well.
• To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
• Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
• Drizzle top with a small swirl of caramel topping and serve at once.

Steps:

• Make jelly according to directions on packet and place in fridge until almost set.
• Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
• Cut cake into square pieces and place in and around trifle bowl.
• Sprinkle with sherry.
• Pour almost set jelly on top of sponge and refrigerate til set.
• Pour custard over jelly refrigerate til cold.
• Decorate with whipped cream and fruit.