CANADIAN CRANBERRY TRIFLE
Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
ROYAL CANADIAN TRIFLE
Went with my friend to Ross-on-Wye, about ten miles from the Welsh border. Got this scrumptious recipe from her sister. It is really lovely It is pound cake liberally laced with sherry, then topped with fruit gelatin custard sauce.
Provided by Dusty Byrd
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Cut pound cake into 1/2 inch thick slices;.
- halve each slice, lengthwise;.
- place on a cookie sheet.
- Drizzle cake slices with sherry.
- allow to stand 10 minutes, or until wine is absorbed.
- line the side of an 8-cup glass serving bowl with cake.
- arrange remaining cake in bottom of bowl.
- Dissolve gelatin in boiling water in a large bowl.
- stir in ice cubes until melted.
- chill until gelatin is syrupy.
- fold in fruit cocktail and lemon juice.
- chill about two hours.
- Prepare custard mix with milk, following label directions.
- pour into a medium sixed bowl,cover with plastic wrap.
- chill at leasr one hour,.
- Beat cream with sugar in a small bowl til stiff.
- fold half the cream into the chilled custard and pour over firm gelatin in bowl.
- just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.
Nutrition Facts : Calories 202, Fat 8.4, SaturatedFat 4.1, Cholesterol 39.8, Sodium 134.4, Carbohydrate 29.1, Fiber 0.6, Sugar 14.8, Protein 3
ROYAL SUMMER TRIFLE
Wow a crowd with this fruity trifle. It serves 10, making it ideal as a sharing dessert for an al fresco party to mark the Queen's Platinum Jubilee
Provided by Esther Clark
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- First, make the jelly. Put the gelatine in a small bowl, cover with water and set aside to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan over a low heat and simmer, stirring occasionally until the sugar has dissolved. Add the strawberries and bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the strawberries have broken down. Pour the mixture through a sieve into a jug. Squeeze the excess water from the gelatine and stir this through the strawberry mixture until dissolved, then stir in a drop of red food colouring, if using.
- Pour the custard into the base of a 3-litre trifle bowl and top with the cake pieces. Drizzle with the berry cordial and scatter with the raspberries. Slowly and carefully pour over the jelly mixture and chill for 5 hrs until set.
- When the jelly layer is set, make the orange cream layer. Put the cream, sugar and orange zest in a pan over a low heat and bring to a simmer. Turn up the heat to medium and bubble for 3 mins exactly, then immediately remove from the heat and stir in the orange juice. Pour the mixture through a sieve over the set jelly layer and chill for 4 hrs.
- Whip the double cream, icing sugar and vanilla bean paste to soft peaks using an electric whisk, then dollop the whipped cream over the trifle using a large spoon. Chill for at least 1 hr or until ready to serve. Halve most of the strawberries through the stem and scatter these over the trifle along with the mint leaves. Serve the orange slices and remaining whole strawberries in a bowl on the side.
Nutrition Facts : Calories 840 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 64 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
MARY'S ROYAL CHERRY TRIFLE
Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
- Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
- Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
- Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
- Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.
Nutrition Facts : Calories 886 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
BAGATELLE (FRENCH-CANADIAN TRIFLE)
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. This grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala was originally published in Saveur in 2000. It's wonderful to bring to a party; it's really easy and really pretty; and most of the time is chilling time.
Provided by Chef Kate
Categories Dessert
Time 4h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For the custard:.
- Mix together sugar and cornstarch in a large saucepan.
- Add egg yolks, and whisk to combine; then gradually whisk in milk.
- Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
- Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
- For the trifle:.
- Cut cake into 2" x 1" pieces.
- Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
- Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
- Pour some of the custard over the berries.
- Repeat layering, ending with custard.
- Cover with plastic wrap, and refrigerate for at least 3 hours.
- Remove trifle from refrigerator about 1 hour before serving.
- Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
- Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
- Decorate trifle with large dollops of whipped cream.
Nutrition Facts : Calories 459.9, Fat 22, SaturatedFat 13.1, Cholesterol 159.8, Sodium 173.6, Carbohydrate 59.5, Fiber 2.2, Sugar 28.9, Protein 4.9
CLASSIC TRIFLE
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
- Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
- Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
- Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
- Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
- Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
- Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium
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