HOLIDAY TRIFLE
This is a nice dessert for Christmas with its red & green fruit, but it can be enjoyed anytime of the year. I have made this using white chocolate or cheesecake instant pudding. Both equally good.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Using (2) 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
- In a medium size bowl, combine sweetened condensed milk and water; stir.
- Add pudding mixes; beat until blended; Chill for 5 minutes.
- Fold whipped cream into pudding mix.
- In a trifle bowl, layer ingredients as follows: 2 cups pudding (spread, covering bottom of bowl), cake cubes (covering pudding), sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
- Repeat once again and top with pudding.
- Garnish with extra fruit and/or chocolate curls or sprinkle with cocoa powder.
Nutrition Facts : Calories 678.5, Fat 27.7, SaturatedFat 13.3, Cholesterol 68.2, Sodium 904.4, Carbohydrate 105.1, Fiber 5.7, Sugar 78.5, Protein 9.2
GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
HOLIDAY CHAMBORD TRIFLE
Have made this using other ingredients for the liquer and fruit; we made this on Friday for a Drs' luncheon meeting. The results were awesome! Didn't allow for chilling time for the ingredients to marry.
Provided by Manami
Categories Dessert
Time 55m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
- Spread with jam and put back together. Cut into thirds.
- Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
- Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
- Continue with remaining layers.
- Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
- Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
- Cover with whipped cream and top with toasted almond slivers.
Nutrition Facts : Calories 436.6, Fat 24.8, SaturatedFat 13.7, Cholesterol 180, Sodium 93.8, Carbohydrate 47.6, Fiber 2.2, Sugar 27.9, Protein 7.4
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
- *Available at some supermarkets and at Italian markets.
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- In a stand mixer with the paddle attachment beat together cream cheese and sugar on medium speed for 1 minute or until creamy. Using a spatula, scrape the cream cheese into a medium bowl and then rinse and dry the mixer bowl.
- Pour heavy cream into the stand mixer (but with the wire whip attachment rather than the paddle). Beat for 2-3 minutes until the cream forms soft peaks. Be careful of splatter on your clothes and watch the cream so that it doesn’t get too stiff. It changes from soft peaks to stiff peaks fairly quickly.
- Gently fold whipped cream into cream cheese mixture. If you want to be fancy, add the mixture to a plastic ziplock bag and snip off one of the ends of the bag. You can layer the cream mixture into the parfait glasses in fancy swirls this way. Alternatively just leave the cream mixture in the bowl and use a spoon to dollop the cream layers onto the trifle.
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