White Chocolate Irish Cream Berry Trifle Recipes

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.

Steps:

• Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Steps:

• Make the cake: Oven to 350 degrees F.
• Line the bottom of (2) 9" round pans with parchment.
• Combine the clarified butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 6 tbl.
• of the sugar and sift TWICE.
• Set aside.
• In the mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside.
• Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
• Take of heat and let stand until cool.
• Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
• Stir until smooth.
• Let cool.
• Whip the cream until soft peaks form, not too stiff.
• Set aside.
• Wipe your mixing bowl out with a dash of vinegar.
• Add the whites and whip until stiff, but not dry.
• Fold one fourth of the whites into the white chocolate.
• Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
• Chill until needed.
• TO ASSEMBLE THE TRIFLE: Slice each cake in half.
• Discard one layer.
• Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
• Place one slice of cake on top and press down lightly so it lays even in the dish.
• Ladle some of the cherry syrup onto the cake so it soaks in.
• Put about 1 1/2- 2 c.
• mousse on top and top with half the cherries.
• Place another cake layer on top, and repeat.
• place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
• Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
• Decorate with shaved white and dark chocolate.
• Refrigerate until service.
• **NOTE:If you have some home canned cherries, use them, they will be so much better.
• If you have access to fresh cherries at any time simply use 1 lb.
• of them, and poach them in red wine or port, sugar and the lemon slice.