Roma Downeys Favorite Dessert Sherry Trifle Food

HOT FUDGE AND CHERRY TRIFLE

Steps:

• PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
• BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
• DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

ROMA DOWNEY'S FAVORITE DESSERT, SHERRY TRIFLE

Steps:

• Place 1 cake layer in bottom of trifle bowl. Drizzle with a third of the sherry. Top evenly with 1 cup of custard. Place another layer of cake on top and moisten with more sherry. Top with blackberries, then 1 layer of cake, moistened with remaining sherry, and 1 cup custard. Top with all the preserves, then the third layer of cake, and remaining custard. Follow with cherries and the last layer of cake. Let refrigerate for 24 hours to set. Top with freshly whipped cream before serving.

SHERRY TRIFLE

Steps:

• In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
• Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
• Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
• Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
• Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
• Garnish with fresh fruit, sprinkles or mint leaves.
• Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.

ROASTED PLUM AND BASIL TRIFLE

Steps:

• Roast plums: Preheat oven to 425 degrees F.
• In a large bowl combine plums with brown sugar and pepper. Transfer to a rimmed baking sheet. Roast until plums are soft and juice is bubbling, about 16 to 18 minutes. Remove from oven. Transfer plums and their juices to large bowl. Cool and chill in refrigerator.
• Make citrus curd: While plums roast, in a heavy large saucepan whisk the juices, 1 cup sugar, zests, and eggs in a heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until thickened. Force through a fine-mesh sieve into a wide shallow dish; cover surface with plastic wrap. Cool completely, stirring occasionally, about 30 minutes. Chill until completely cold (about 30 minutes).
• Make basil syrup: Combine the water, 1 cup sugar, and basil in a medium saucepan. Bring to boil, stirring until sugar dissolves. Cover and steep 15 minutes. Strain through a fine mesh sieve into a glass measuring cup. Cool completely in freezer until cold.
• For filling: In a large bowl, beat the mascarpone, 1/4 cup sugar, 1/4 cup whipping cream, and vanilla until smooth with electric hand mixer. In a stand mixer (with whisk attachment), beat the remaining 2 cups whipping cream until peaks form. Fold whipped cream into mascarpone mixture.
• Puree 1 cup of the roasted plums and 1/4 cup basil syrup in a blender or food processor. Transfer to medium bowl and stir in remaining roasted plums.
• Assembly: Arrange 1/3 of cake cubes in bottom of 3 1/2 quart glass trifle dish. Drizzle with 1/3 of remaining basil syrup. Spoon 1/3 of mascarpone filling over cake in dollops; spread to sides of dish. Spoon half of plum mixture over; spread to sides of dish. Spoon half of citrus curd over plum mixture in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 1/3 basil syrup, 1/3 of mascarpone filling, and remaining plum mixture, then remaining cake cubes, basil syrup, and remaining citrus curd. Spread remaining mascarpone filling over. Cover and chill at least 1 hour. Serve sprinkled with nuts and garnished with basil sprigs.

ENGLISH SHERRY TRIFLE

Steps:

• Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
• Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
• Pour 1 cup of Sherry over cake cubes.
• Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
• Top with remaining whipped cream, and whole berries for garnish.
• Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
• In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
• Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
• Sift flour on top, fold in melted butter until blended.
• Preheat oven to 350 degrees F.
• Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!

Steps:

• Split the sponges in half then spread each half thinly with raspberry jam.
• Sandwich each half back together and cut into quarters.
• Place in the base of three and a half pint (2 litre) glass trifle bowl.
• Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
• Roughly crush the ratafia biscuits and sprinkle over the raspberries.
• Chill for 3-4 hours.
• Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
• Transfer to a heatproof jug and leave to infuse for 10 minutes.
• Remove the vanilla pod from the milk.
• Place the egg yolks, cornflour and sugar in a bowl and whisk together.
• Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
• Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
• Cook gently for two minutes unit the custard is a thick pouring consistency.
• Quickly pour the custard into a cold bowl to prevent further cooking.
• Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
• Set aside and leave to cool.
• Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
• Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
• Whip the remaining cream until it holds it shape.
• Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

TYPSY LAIRD - SCOTTISH DRAMBUIE TRIFLE FOR A BURNS NIGHT SUPPER

Steps:

• How To Make Scottish Typsy Laird Sherry Trifle.
• Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
• Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.
• Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).
• How to make the Egg Custard.
• Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.
• Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.
• Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming.
• Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.
• Whip the double cream then add the sugar and spoon this mixture onto the custard.
• Decorate with the toasted almonds.