LEMON RASPBERRY TRIFLETTES
Steps:
- Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.
- Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd.
- Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance.
INDIVIDUAL RASPBERRY AND BANANA TRIFLES
Steps:
- For sauce:
- Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
- For custard:
- Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
- For cake:
- Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
- Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
- Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
- Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
FRESH STRAWBERRY BANANA TRIFLE
Fresh Strawberry Banana Trifle is simple, elegant and delicious! A perfect dessert for Valentine's Day!
Provided by Cleanfreshcuisine
Categories Dessert
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool.
- While cake is baking, prepare the pudding according to package directions. Set aside.
- Rinse frozen berry medley under running water in strainer and let thaw.
- Clean and slice strawberries.
- To assemble the trifle:.
- In a trifle bowl, layer slices of cake.
- Top with about 1/2 cup of pudding.
- Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding.
- Repeat layers, ending with the berries and strawberries.
- Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated.
- Serves 8.
Nutrition Facts : Calories 248.2, Fat 6.3, SaturatedFat 0.9, Cholesterol 1.1, Sodium 350.4, Carbohydrate 46, Fiber 1.7, Sugar 25.9, Protein 2.7
INDIVIDUAL CRANBERRY TRIFLES
If you don't have enough individual parfaits, you can make this dessert in a trifle bowl. Either way, it's sure to bring you rave reviews. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest. , In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.
Nutrition Facts : Calories 440 calories, Fat 16g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 313mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY TRIFLE
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!
Provided by Bonnie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h20m
Yield 18
Number Of Ingredients 9
Steps:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g
RASPBERRY BANANA TRIFLE
Make and share this Raspberry Banana Trifle recipe from Food.com.
Provided by Rowenna
Categories Dessert
Time 8h20m
Yield 12 trifles, 12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cut cake into 1-inch squares.
- 2. Layer half of squares into 12 individual bowls.
- 3. Sprinkle with half of the Chambord, half of the raspberries and half of the banana slices.
- 4. Top with half of the pudding and half of the whipped cream. Repeat with the remaining layer.
- 5. Chill for eight hours or overnight.
Nutrition Facts : Calories 224.2, Fat 13.5, SaturatedFat 6.7, Cholesterol 47.7, Sodium 130.2, Carbohydrate 23.6, Fiber 1.4, Sugar 5.8, Protein 3.3
RASPBERRY TIRAMISU TRIFLE
This is my favorite raspberry dessert - a fruity tiramisu trifle with lots of raspberries, mascarpone, and ladyfingers that can be made ahead. It does use raw eggs so make sure they are super fresh.
Provided by mimichette
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
- Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
- Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
- Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.2 g, Cholesterol 128 mg, Fat 16 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 56.7 mg, Sugar 8.3 g
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