EASY JELLY ROLL TRIFLE
Easy to make no-cook layered summer or anytime dessert with only four main ingredients; purchased jelly roll cakes (yellow cake with raspberry jam filling), pudding, whipped topping and fresh strawberries. You could make it with other fruit such as drained canned peaches,pears,or mandarin oranges, and vary the pudding as desired. I have also substituted the jelly rolls with chunks of angel food cake or pound cake spread with some raspberry or strawberry preserves.
Provided by foodtvfan
Categories Dessert
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
- Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
- Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
- Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
- For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
- Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
- Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
- Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.
Nutrition Facts : Calories 394.7, Fat 21.9, SaturatedFat 18.1, Cholesterol 8.5, Sodium 389.7, Carbohydrate 48.2, Fiber 1.5, Sugar 43, Protein 3.5
RASPBERRY JELLY ROLL TRIFLE
Make and share this Raspberry Jelly Roll Trifle recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
- Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
- Stir constantly until custard thickly coats a spoon, about 2 minutes.
- Remove from heat and stir in vanilla extract.
- Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
- Cut jelly roll into 1/2 inch thick slices.
- Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
- Cover cake with half of custard then layer of whipped cream.
- Add some raspberries, then another layer of cake; cover with remaining custard.
- Refrigerate, covered, for at least 6 hours or overnight.
- Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
- Decorate with raspberries.
Nutrition Facts : Calories 334.5, Fat 8.9, SaturatedFat 5.2, Cholesterol 27.9, Sodium 102.4, Carbohydrate 43.1, Fiber 2.5, Sugar 40.3, Protein 7.1
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 JELLY ROLL
This recipe was featured in an email today from the www.kingarthurflour.com website. "A light, tender spongecake, filled with raspberry jam and showered with confectioners' sugar: this classic dessert refuses to go out of style. Substitute the jam or jelly of your choice; lemon curd makes a lovely filling, too." Pictures and step-by-step instructions are on the website - a "must see!"
Provided by senseicheryl
Categories Healthy
Time 36m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
- Beat the eggs and salt at high speed until they're foamy.
- Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
- Gently mix in the water and vanilla.
- Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
- Pour the batter into the prepared pan, making sure it spreads into the corners.
- Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
- While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
- Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
- Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
- Let the wrapped cake cool for 30 minutes, or until it's completely cool.
- Unroll the cooled cake, and lift it off the towel onto a clean work surface.
- Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
- Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
- Sprinkle the cake heavily with confectioners' sugar.
- Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.
Nutrition Facts : Calories 229, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 187.2, Carbohydrate 47, Fiber 0.5, Sugar 35, Protein 4.3
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