CITRUS TRIFLE
A trifle bursting with flavor!!! Using blood orange juice(which is orange flavored with overtones of strawberry and raspberries)to flavor the cake, combined with strawberries and red raspberry preserves and the creaminess of the pudding and whipped topping makes for a sensational dessert. This dessert could be lightened by using light or fat free pudding and whipped topping.
Provided by diner524
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
- In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
- Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
- While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
- Assembly:.
- In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.
Nutrition Facts : Calories 435.9, Fat 15.2, SaturatedFat 9.2, Cholesterol 39.9, Sodium 631, Carbohydrate 70.1, Fiber 1.6, Sugar 51, Protein 6
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
CITRUS MERINGUE TRIFLE
I got this recipe of the t.v years ago. Tried it loved it and so did the family and friends I have served it to.This recipes is very time consuming, but very yummy. Have a try.
Provided by Nessy
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
- Dip half the biscuits into the lemon butter mixture.
- Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
- Spread half the filling over biscuits.
- Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
- Top biscuits with remaining filling.
- Cover, and refrigerate overnight.
- Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
- Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
- Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
- Gradually add sugar, beat until dissolved between additions.
- Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
- Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
- Recipe best made a day ahead.
- Top with meringue about 3hours before serving.
CITRUS BERRY TRIFLE
I definitely can't take any credit for this recipe. A friend of mine made it and I copied the recipe word for word. It's a wonderful, light dessert that just screams summertime.
Provided by Rookie Chef
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Fold in cool whip.
- Place half of cake cubes in trifle bowl.
- Top with 1/2 of lemon mixture and 1/2 of berries.
- Repeat layers.
Nutrition Facts : Calories 458.3, Fat 9.8, SaturatedFat 7, Cholesterol 18, Sodium 463.9, Carbohydrate 85.1, Fiber 2.2, Sugar 61.1, Protein 10.4
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- CITRUS WHIPPED CREAM: Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment and whip on the medium-low speed for 3-4 minutes or until soft peaks begin to form. Stop the mixer, add the powdered sugar and start the mixer on the stir setting until the powdered sugar is mixed in, continue to beat on medium speed for 2-3 minutes or until the whipped cream thickens and holds its shape. Using a rubber spatula, fold in the prepared lemon curd carefully so the whipped cream doesn't deflate too much. Let cool for 1 hour in the refrigerator before assembling trifle.
- ASSEMBLY: Combine the jam and ¼ cup orange juice in a microwave-safe bowl and microwave for 30 seconds to loosen the jam, mix with a spoon, set aside. Pour the remaining 1 cup of orange juice into a shallow baking dish. Do a super quick dip of the pound cake slices into the orange juice and place them in your trifle dish. You don't want the cake slices to be soaking wet just lightly moist. I used about 4-5 slices per layer to cover the bottom evenly. Then drizzle on ⅓ of the jam on top of the pound cake layer, followed by ⅓ of the whipped cream topping, and ⅓ of the mixed berries. Repeat the cake layer, jam, whipped cream, and berries until you end with the berries on the third layer. Let cool for several hours and ideally for 24 hours before serving.
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