Raspberry Trifle Cups Food

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.

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.

RASPBERRY TRIFLE CUPS

Steps:

• Cool brownies and cut into 8-10 squares and set aside on parchment paper or wax paper.
• In a mixing bowl add softened cream cheese, sugar and citrus juice mixing on med until combined and smooth. Add whipping cream slowly into cream cheese mixture while mixing on slow speed. Increase speed to high whipping the heavy cream into the cream cheese mixture until peaks form and mixture is smooth.
• Place mixture in a piping bag fitted with a large tip. To assemble: Use mini trifle cups or clear small bowls and pipe a small portion of the cream mixture into to bottom of the trifle cup.
• Add one brownie square and 4-5 raspberries. Drizzle with chocolate sauce (optional) and add another layer of cream mixture.
• Finish trifle by adding chocolate curls, mini chips, and/or chocolate sauce and topping with a raspberry.
• Chill for up to a day or serve immediately.

RASPBERRY TRIFLE

Steps:

• Cut cake into 1 inch cubes.
• Prepare pudding according to directions on package.
• Fold half of the Cool Whip into the pudding.
• Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
• Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
• Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
• Top with remaining cake cubes and whipped topping.
• Cover and refrigerate at least 3 hours.
• Sprinkle with almonds before serving.
• *Youmay have a variation of this using omit raspberry preserves and raspberries.
• add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

EASY GRAND RASPBERRY TRIFLE

Steps:

• For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
• For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
• In a large bowl, whip the cream and sugar to siff peaks.
• Brush both sides of each silce of pound cake with the cooled 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 the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
• **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.

RASPBERRY TRIFLE

Steps:

• Toss raspberries with 2 Tbsp. sugar in medium bowl. Mash lightly with back of spoon. Let stand 10 min.
• Meanwhile, mix cream cheese, milk, vanilla and remaining sugar in large bowl until blended. Gently stir in COOL WHIP.
• Add raspberry mixture to cream cheese mixture along with the crumbled ladyfingers; mix lightly.