Mini Orange Raspberry Trifles Food

ORANGE-RASPBERRY TRIFLES

Steps:

• Cut pound cake into nine 3/4-inch slices. Cut each slice in half, forming 18 pieces. Spread each slice with about 1 tablespoon raspberry jam; set aside. Place 1 slice of pound cake in the bottom of each glass. Top with a layer of raspberries and some pastry cream. Repeat layering again; finish with a third piece of cake.
• Whip cream until soft peaks form, and top each trifle with a generous dollop.

FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM

Steps:

• For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
• For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
• Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
• When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.

MINI RASPBERRY TRIFLE RECIPE

Steps:

• Place foil liners in 24 mini muffin cups. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add sugar, beating until blended after each addition. Gently stir in COOL WHIP and lemon zest until blended.
• Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.