HOLIDAY ENGLISH TRIFLES
This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. -Bonnie Cameron, Colbert, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes., In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set., Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.
Nutrition Facts : Calories 506 calories, Fat 24g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
THE ONE WITH RACHEL'S THANKSGIVING TRIFLE
Swapping cookies, coconut and candy for the "beef sauteed with peas and onions" (ha!) makes this Friends-inspired dish a bit more palatable than Rachel's version.
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 3h35m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside.
- Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
- For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
- For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
- For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
- Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
- Spoon the cookie crumb "beef" layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.
BEST HOLIDAY TRIFLE
This holiday trifle is a unique showstopper of a dessert and is ridiculously easy. Every time I make it, I get raves because the presentation is beautifully dramatic and the flavors are unbeatable. Ideal for Christmas or Thanksgiving. When you bring this out, you will get "wow" from your guests. Make sure you include the topping, because that is what makes the presentation so elegant, belying the very easy nature of this recipe.
Provided by SimonSaysCook
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, water, and egg in a large bowl using a fork. Pour batter into an ungreased 9x13-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine pudding with milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, about 5 minutes. Remove from heat and let sit and cool completely with a layer of plastic wrap directly touching the surface, to prevent a skin from forming.
- Meanwhile, mix pumpkin filling, brown sugar, rum, cinnamon, pumpkin pie spice, and cloves together in a large bowl using an electric mixer on low speed until well blended, 2 to 3 minutes.
- Tear cooled cake into cubes or bite-size pieces. Arrange in a layer at the bottom of a large glass or trifle bowl. Pour 1/2 of the pumpkin mixture over cake; layer 1/2 of the whipped topping over pumpkin. Repeat layers.
- Pulverize 2 gingersnap cookies in a food processor or place in a plastic bag and crush using a rolling pin or mallet. Dust over trifle. Stand 8 whole gingersnap cookies up around the circumference of the trifle.
- Cover trifle with plastic wrap and refrigerate, 24 to 48 hours. Remove from the refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 67.6 g, Cholesterol 18.5 mg, Fat 11.6 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 484 mg, Sugar 15.9 g
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