Stars And Stripes Berry Trifle Food

STARS AND STRIPES BERRY TRIFLE

Steps:

• FOR THE STARS:.
• Slice each cake lengthwise into 5 equal pieces.
• Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
• Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
• Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
• FOR THE BERRIES:.
• Toss blueberries, 1 T. sugar and water in bowl.
• In separate bowl, toss raspberries with remaining sugar.
• Let sit until sugar dissolves and berries are glossy, about 5 minutes.
• TO ASSEMBLE:.
• Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
• Place 2 cups sandwich scraps in center of dish.
• Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
• Spread 2 cups custard in even layer on top of blueberry and cake layer.
• Place 1 cup sandwich scraps on center of custard layer.
• Arrange 2 cups raspberries around perimeter of dish.
• Spread remaining custard in even layer on top of raspberries.
• Arrange 7 star sandwiches upright around perimeter of dish.
• Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
• Spoon whipped cream on top of raspberries and top with remaining star.

PATRIOTIC BERRY TRIFLE

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

STARS AND STRIPES FOREVER DESSERT

Steps:

• On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool., In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. , Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

BERRY TRIFLE

Steps:

• In a trifle bowl, break up enough graham crackers to cover the bottom.
• Add 1/3 cup of lemon curd, spread on crackers. Arrange berries along sides and in center. Add 1 cup of whipped cream and spread until smooth.
• Repeat 2 more times, ending on a smooth layer of whipped cream. Cover with plastic wrap and chill for several hours, or even overnight. Watch the video at MomsHeart.net .

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.