Spring Trifle Food

SPRING FRUIT TRIFLE

Steps:

• Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
• Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

RED BERRY TRIFLE

Steps:

• Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
• Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

SPRING TRIFLE

Steps:

• Prepare cake mix per directions (I also add package of instant pudding to mix, makes it SO moist!) Allow to cool. To speed this step up you can purchase ready-made cake instead.
• Cut cake into small 2x2 inch chunks. You can also tear chunks by hand as the appearance of the cake with be the same!
• Layer half of the cake at the bottom of a deep clear bowl (or trifle bowl if you have one).
• Add half strawberries (saving some for garnish)on top of cake, taking care to slide some down the side of the bowl for better presentation. Do the same with the oranges and pineapple.
• Add layer of pudding.
• Repeat layer of cake, layer of fruits, then layer of pudding, topping with whipped topping. **Sometimes I mix the pudding half and half with whipped topping for a lighter/less rich dessert.
• Refrigerate at least 2 hours before serving.
• Listen to rave reviews!

CRANBERRY TRIFLE WITH PUMPKIN CHIFFON CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter a 15-by-10-inch jellyroll pan and set aside. Sift together the flour, baking powder and salt. Stir together the pumpkin puree, cinnamon, ginger and nutmeg. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes. Add 1 cup of the sugar and beat 3 minutes longer. Quickly pour in the oil.
• With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture. Beat the 3 egg whites with a mixer on medium speed until frothy. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar. Beat until stiff peaks form. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes. Set aside to cool.
• To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
• In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt. Whisk until the yolks are very thick. In another saucepan, scald the milk. Whisking rapidly, pour the milk into the yolk mixture. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer. Set aside.
• Place the water in a small saucepan and sprinkle with the gelatin. Let stand for 1 minute. Place over low heat until completely dissolved. Stir the gelatin into the custard. Transfer the mixture to a large bowl and stir in the cranberry mixture. Chill for 30 minutes. Whip the cream until soft peaks form. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
• Turn the pumpkin cake out of the pan and cut into 2-inch squares. Brush with the brandy. Place half of the cake squares in the bottom of a 3-quart glass bowl. Spoon half of the mousse over the cake. Repeat the layers. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl. Cover with plastic wrap and chill for 4 hours or overnight.