Dairy Free Berry Trifle Food

DAIRY FREE BERRY TRIFLE

Steps:

• Meringues:.
• Preheat oven to 150ºC.
• Line a baking tray with baking paper.
• Beat egg whites until stiff.
• Gradually add 1/2 cup sugar.
• Beat until thick and glossy.
• Fold in 1/3 cup sugar.
• Spread evenly in baking tray.
• Bake for 1-1½ hours or until dry, then cool.
• Custard:.
• Warm rice milk and water, but do not boil.
• Beat the egg yolks in a large bowl and slowly add the sugar.
• Mix in cornstarch.
• Gradually add warm milk mixture.
• Return to pan and stir over low heat until custard thickens. Do not allow to boil.
• Remove from heat, cool and add vanilla essence.
• Cool for 30 minutes.
• Trifle:.
• Spread jam over ladyfingers.
• Arrange in a layer in trifle bowl.
• Spoon one third of the fruit on top.
• Crumble meringue over fruit.
• Spoon half of the custard over this.
• Repeat with a layer of ladyfingers, meringue, fruit and custard.
• Top with ladyfingers.
• Whip dairy free cream until stiff and spread over this.
• Garnish with fruit.

CANADA DAY THREE BERRY TRIFLE

Steps:

• Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
• Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
• Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
• Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
• Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
• Spread whipped topping over trifle; garnish the top with reserved berries.

BERRY-CITRUS TRIFLE

Steps:

• In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to medium-low and set bowl over pan. (Bottom of bowl should sit above the water without touching it.) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes. Whisk in gelatin until fully dissolved. Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours. In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes. In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved. Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes. Remove from heat and stir in chopped mint; let cool completely. Spoon berry sauce evenly over curd. Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs.