Almond Blueberry Raspberry Trifle Food

ALMOND, BLUEBERRY, RASPBERRY TRIFLE

Steps:

• Preheat oven to 350°F. Spread all of the almonds (1½ cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic. Remove from oven and let cool. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
• Prepare the cake batter: Combine the flour, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth. Add the eggs, one at a time, scraping between additions. Stir in the flour mix, almond extract and ½ cup of the toasted almonds until just blended. Do not over mix.
• Bake the cake: Fill each of the prepared pans with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 35 minutes. Remove from the oven and cool.
• Make the lemon curd: While the cake is baking, whisk the sugar, eggs, lemon juice and zest together in a microwave-safe bowl. Add the butter. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape. Refrigerate until completely cooled.
• Prepare the cakes, fruit and almonds: Slice the rounded tops of the cakes to flatten them. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and toss gently with the raspberries. Whip the cream to medium peaks.
• Assemble the trifle: Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit. Spread about 1/3 of the lemon curd over the cake. Cover with about ½ cup of whipped cream and sprinkle with ¼ cup of the toasted almonds, ¼ of the raspberry mixture and 1 cup of blueberries. Repeat the same process for two more layers. For the last layer, spread the cake with the remaining whipped cream, berries and nuts.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

RASPBERRY TRIFLE WITH RUM SAUCE

Steps:

• Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

BLUEBERRY-ALMOND SMOOTHIE

Steps:

• Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

RASPBERRY AND BLUEBERRY ALMOND TART

Steps:

• Preheat the oven to 400 degrees F.
• Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
• Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
• Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

RASPBERRY CREAM TRIFLE

Steps:

• In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

RASPBERRY ALMOND TRIFLE

Steps:

• In large mixing bowl, beat whipping cream and 1 tablespoons liqueur until stiff peaks form. Fold in Eagle Brand; set aside.
• Layer bottom of twelve 4 oz custard cups or remekins with lady fingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaing ladyfingers, liqueur, jam, cream mixture and almonds. Garnish with a couple fresh raspberries before serving.
• Store covered in refrigerator.