Lime Berry Mousse Trifle From Pampered Chef Food

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

PAMPERED CHEF LIME-BERRY MOUSSE TRIFLE

Steps:

• Thinly slice two limes; set aside. Zest remaining limes to measure about 1 tablespoon zest; juice limes to measure 1/2 cup juice.
• Whisk cream cheese, condensed milk, lime juice and zest. Gently fold in all but 1/2 cup of the whipped topping until smooth.
• Slice strawberries.
• Cut pound cake into 1-inch cubes.
• To assemble trifle, place half the cake cubes into bottom of trifle bowl. Top with half of the sherbet; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
• Decorate the top of the trifle with the remaining whipped topping, almonds and additional berries, if desired.
• Note: Any flavor of sherbet can be used in this recipe.

LIME BERRY MOUSSE TRIFLE FROM PAMPERED CHEF

Steps:

• Directions: Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix 'N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired. Yield: 16 servings

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare/Bake brownies according to cake-like directions.
• Cool completely.
• In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
• Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
• Fold in whipped topping.
• Cut brownies into 1 inch cubes.
• Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
• Repeat layers 2 more times.
• Chill 30 minutes before serving.

MIXED BERRY MOUSSE

Steps:

• Puree berries.
• With a mixer blend cream cheese, sugar and berry puree.
• In a separate bowl whip the cream.
• Fold into berry mixture.

TIRAMISU TRIFLE WITH ZABAGLIONE FILLING

Steps:

• Prepare Zabaglione by placing egg yolks in top of a double boiler.
• Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
• Place water in bottom of double boiler and bring to a boil over high heat.
• Reduce heat to lower and place top of double boiler over simmering water.
• Gradually beat 1/4 cup marsala into egg yolk mixture.
• Beat 1 minute.
• Gradually beat in remaining marsala and 1/4 cup white wine.
• Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
• Beat constantly, scraping sides and bottom of pan frequently.
• DONOT over cook custard!
• Immediately remove from heat and whisk custard briefly.
• Cover and refrigerate Zabaglione until well chilled.
• Beat cream with 2 TB sugar in large bowl until soft peaks form.
• Gently fold in mascarpone cheese, then Zabaglione.
• Refrigerate at least 3 hours or until well chilled.
• Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
• Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
• Generously brush ladyfingers with the espresso mixture.
• Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
• Sprinkle with 1/4 of grated chocolate.
• Repeat these layers 3 more times.
• Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
• Cover and refrigerate at least 30 minutes.