Pineapple Orange Trifle Recipe 425 Food

PINEAPPLE ORANGE TRIFLE RECIPE - (4.2/5)

Steps:

• * Drain pineapple, reserving 2/3 cup juice; set pineapple aside. * In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. * Whisk in sour cream (or greek yofurt); fold in oranges and pineapple. * Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. * Cover and refrigerate for 3 hours. * Combine whipped topping and extract; spread over the top. * Sprinkle with coconut.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

ITALIAN PINEAPPLE TRIFLE

Steps:

• In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture., In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides., Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.

TROPICAL TRIFLE WITH FRESH PINEAPPLE

Steps:

• Mix custard powder with a few tablespoons cold milk in a bowl.
• Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
• Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
• Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
• Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.

FRESH PINEAPPLE TRIFLES WITH ORANGE-COCONUT CREAM

Steps:

• Beat first 5 ingredients in medium bowl until stiff peaks form.
• Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. Top with heaping tablespoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.