Trifle With Fresh Raspberries Blueberries And Strawberries Recipes

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Steps:

• MAKE CUSTARD:.
• Scald the milk in a heavy pot.
• Mix the sugar and flour together, and place in the top of a double boiler over hot water.
• Whisk in the scalded milk, then quickly whisk in the egg yolks.
• Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
• Remove from the heat, and whisk in the butter and vanilla.
• Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
• Refrigerate until cool.
• PREPARE BERRIES:.
• Reserve a few whole berries to decorate the top.
• Place the rest of the raspberries and blueberries in a bowl.
• Slice the strawberries, and add them to the bowl.
• Add the sugar and the 2 tablespoons sherry or orange juice.
• Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
• ASSEMBLE TRIFLE:.
• Whip 2/3 cup whipping cream and mix into custard.
• Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
• Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
• Spoon half the custard mixture into the center of the bowl.
• Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
• Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
• Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
• Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
• Refrigerate 1 hour.

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.