GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
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 TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
PEACH MELBA TRIFLE
This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH MELBA TRIFLE
Bring together the perfect Melba flavours of peaches and raspberry in a trifle, which only needs 5 minutes hands-on time.
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 5m
Number Of Ingredients 6
Steps:
- Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
- Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.
Nutrition Facts : Calories 463 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
RASPBERRY CREAM TRIFLE
Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. -Donna Huitema, Whitby, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
Nutrition Facts :
RASPBERRY-LEMON TRIFLE
Categories Dairy Fruit Dessert Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- For syrup:
- Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
- For curd:
- Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
- For fruit and topping:
- Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
PEACH TRIFLE
I cut this out of my local newspaper but have yet to make it , i thought it sounded really good and would make a nice summery dessert.
Provided by Rhonda J
Categories Dessert
Time 45m
Yield 1 trifle type bowl
Number Of Ingredients 14
Steps:
- To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
- Cook, stirring constantly over medium heat until thickened.
- Remove from heat and stir in the vanilla.
- Place wax paper directly on surface to prevent a skin forming,cool.
- To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
- Pierce the cakes with a fork.
- Sprinkle 1/2 combined liqueurs and juice over sponge cake.
- Cover with 1/2 chopped peaches.
- Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
- Repeat layers.
- Top with whipped cream.
- Decorate with sliced peaches& almonds.
RASPBERRY AND PEACH TRIFLE
Make and share this Raspberry and Peach Trifle recipe from Food.com.
Provided by Auntie Jan
Categories Dessert
Time 50m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
- Line bottom and sides of a 12 cup glass bowl with lady fingers.
- Combines the reserved juices from fruit.
- Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
- Chill and garnish with a few raspberries or strawberries.
- Serve and Enjoy.
Nutrition Facts : Calories 275, Fat 7.5, SaturatedFat 5.5, Cholesterol 13.5, Sodium 218.5, Carbohydrate 50, Fiber 2.4, Sugar 47.7, Protein 3.9
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