Creamsicle Trifle Recipe 465 Food

BAKEWELL TRIFLES

Steps:

• Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam.
• Beat together the custard and cream, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

CREAMSICLE TRIFLE RECIPE - (4.6/5)

Steps:

• 1. Break ladyfingers into thirds. Put the pieces into two separate bowls. Sprinkle 3-4 tablespoons Grand Marnier over the first bowl of ladyfingers (if you would like to use less liqueur, mix 3 tablespoons Grand Marnier with 1 tablespoons water). Briefly mix with a spoon, then let the ladyfingers sit and soak in the liquor, until ladyfingers are soft. Repeat when you are ready for the second layer. 2. Spread a 1" layer of orange sherbet on the bottom of the trifle dish {we used a 7 inch diameter trifle dish}. Smooth the edges with a spatula, dipped in warm water. 3. Make a layer of ladyfingers. Position the ladyfingers around the edge of the trifle dish first. Then fill in the center with the remaining ladyfingers. 4. Put the trifle dish in the freezer for 10 minutes to firm up the sherbet. 5. Spread a 1" layer of vanilla ice cream over the ladyfingers. 6. Make a second layer of ladyfingers on top of the vanilla ice cream. 7. Put the trifle dish in the freezer for 10 minutes to firm up the ice cream. 8. Spread a 1″ layer of orange sherbet on the top of the trifle. Place the dish back in the freezer. 9. Combine the heavy cream, sugar and vanilla in the bowl of a standing mixer. Beat with the whisk attachment until the cream is whipped and fluffy, but holds its shape. 10. Spread the whipped cream on top of the trifle and garnish as you wish.

IRISH CREME CHOCOLATE TRIFLE

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.

CLASSIC TRIFLE

Steps:

• Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
• Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
• Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
• Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
• Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
• Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
• Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
• When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
• Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.