Double Berry Trifle Squares Food

THREE-BERRY TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
• Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

DOUBLE-BERRY TRIFLE SQUARES

Steps:

• Arrange cake slices in single layer on bottom of 13x9-inch pan, cutting as necessary to fit. Drizzle with juice cocktail; top with raspberries, separating berries as needed to form even layer. Sprinkle with sugar.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; pour over raspberries. Carefully spread remaining COOL WHIP over top of dessert.
• Refrigerate several hours or until chilled.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

JELLY & CUSTARD TRIFLE SQUARES

Steps:

• Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you're using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.
• Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.
• Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.
• Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.