Raspberry Banana Trifle Food

VANILLA RASPBERRY TRIFLE

Steps:

• Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
• Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
• Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

RASPBERRY TRIFLE

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.

RASPBERRY TRIFLE

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.

GRAND RASPBERRY TRIFLE

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.

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.

RASPBERRY BANANA TRIFLE

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.

STRAWBERRY BANANA TRIFLE

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

EASY RASPBERRY TRIFLE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
• In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
• Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
• Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
• Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.