BLACKBERRY AND GINGER TRIFLE
Leftover homemade pound cake works well with this recipe. You will need about a third of the cake (about 6 cups of cubes).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.)
- With a serrated knife, cut pound cake into 1-inch-thick slices; lay slices on a piece of waxed paper (for easier cleanup). With a brush, dab slices on both sides with syrup, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.
- Whip cream with remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.
ORANGE AND BLACKBERRY TRIFLE
Provided by Nigella Lawson : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
- Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
- Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
- Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.
BLACKBERRY-LEMON YOGURT TRIFLE
Dessert ready in 20 minutes! Treat your guests with this citrusy trifle that's made using Yoplait® yogurt and berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped topping. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped topping; set aside.
- In 2- to 3-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with 2 cups of the blackberries. Top with blackberry yogurt mixture. Arrange remaining cake cubes over yogurt. Top with remaining blackberries. Spoon lemon yogurt mixture over berries. Sprinkle with lemon peel. Refrigerate until ready to serve. Cover and refrigerate any remaining trifle.
Nutrition Facts : Calories 100, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g
BERRY TRIFLE
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
Provided by IRON CHEF
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g
BLACKBERRY TRIFLE
Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.
Nutrition Facts :
BLACKBERRY TRIFLE
The following recipe, which took second place in The News Tribune's blackberry contest, is from Don Senecal, Ruston, Wa. The cooking time is chilling time. Sounds yummy.
Provided by lazyme
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and sugar and stir gently through berries.
- Warm slightly.
- Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
- Spread with blackberry mixture.
- Place second layer of ladyfingers on top.
- Mix orange juice and brandy extract.
- Pour over ladyfingers.
- Hand-crush macaroons and sprinkle over top.
- Cover with pudding.
- Allow to chill and set for 1 hour.
- Spread whipped topping over pudding.
- Decorate with toasted almonds.
Nutrition Facts : Calories 677.7, Fat 21.3, SaturatedFat 10, Cholesterol 90.5, Sodium 877.4, Carbohydrate 109, Fiber 5.1, Sugar 88.2, Protein 13.8
GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
- To assemble:
- Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
- Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
- Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES
Categories Milk/Cream Mixer Ginger Dessert Bake Christmas Blueberry Lemon Spice Winter Chill Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 25
Steps:
- Make gingerbread:
- Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
- In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
- Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
- Make blueberry sauce:
- In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
- Make lemon mousse:
- In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
- Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
- In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
- Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.
BLACKBERRY-PEACH TRIFLE
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
- Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
- In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
- In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
- Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
- To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.
YORKSHIRE PARKIN & BLACKBERRY TRIFLE
Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving
Provided by James Martin
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 22
Steps:
- Start by making the parkin. Heat oven to 150C/130C fan/gas 2. Line a 20cm square cake tin with baking parchment and grease well with butter.
- Put the butter and syrup in a small saucepan and heat gently until melted. In a large bowl, tip in the flour, sugar, ginger and bicarbonate of soda, then slowly pour in the butter and syrup, stirring all the time. Add the beaten egg and milk, then mix until smooth.
- Pour the mixture into the prepared tin and bake in the oven for about 1 hr or until a skewer inserted into the middle of the cake comes out clean.
- Make the compote while the parkin is baking. Put the blackberries in a food processor with the sugar and lemon juice and blitz until smooth. Push the mixture through a sieve into a jug to remove the seeds, then stir in the amaretto. Put in the fridge until needed.
- Next, make the custard. In a large heatproof bowl, whisk together the eggs, egg yolk, sugar and cornflour until smooth and pale. Put the milk, cream and vanilla seeds into a saucepan and bring to the boil, stirring regularly.
- When the milk and cream mixture is hot but not yet boiling, pour a little onto the egg mixture and whisk it in, then pour the lot back into the pan with the rest of the milk and cream. Continue to heat very gently, whisking all the time, until the mixture is glossy and is starting to thicken. Pour the custard through a sieve and cover with cling film to stop a skin forming while it cools.
- Once the parkin is cooked, turn out onto a wire rack to cool completely.
- You can now assemble the trifle - cut the parkin into 16 squares and crumble or slice a few of these to fit the base of a large trifle bowl. Add just less than half of the compote and a few whole blackberries, then pour over half the custard. Give the dish a gentle shake to level the mixture, then repeat the layering process once more, reserving a few cubes of parkin. Pour a spiral of compote over the top of the final layer of custard, then use a skewer to drag spokes out from the centre to create a marbled effect. Scatter over a few whole blackberries, then chill until ready to serve. Just before serving, add the reserved parkin and the crystallised ginger, then dust with icing sugar.
Nutrition Facts : Calories 824 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE
Bobby Flay recipe from www.foodtv.com. I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it.
Provided by Cristina Barry
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
- Sift flour and next 6 ingredients into medium bowl.
- Mix in crystallized ginger.
- Using an electric mixer, beat butter in large bowl until fluffy.
- Beat in brown sugar.
- Beat in eggs, 1 at a time.
- Gradually beat in molasses, followed by 1 cup boiling water.
- Mix in grated lemon peel.
- Gradually mix in dry ingredients.
- Transfer batter to prepared pan.
- Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
- Transfer to a rack to cool for 15 minutes.
- Run a knife around the pan sides.
- Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
- Blackberry Sauce:.
- Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
- Transfer to a blender and blend until smooth.
- Pour through a strainer into a bowl.
- Stir in the framboise and lemon juice.
- Set aside until ready to use.
- To assemble:
- Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
- Repeat 2 more times.
- Top with remaining whipped cream.
- Cover and refrigerate for at least 4 hours or overnight before serving.
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