Summerberry Ladyfinger Trifle Food

LADYFINGER TRIFLE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

LEMON LADYFINGER TRIFLE

Steps:

• Soak ladyfingers in wine. Let stand five minutes. Place 5 ladyfingers in 2 quart dish.
• Top with 1/3 Cup lemon curd then half the Cool Whip. Repeat the layer.
• Top with remaining 1/3 Cup lemon curd.
• Refrigerate 3 hours before serving.

CLASSIC TRIFLE WITH BERRIES OR CITRUS

Steps:

• Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
• In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
• Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
• Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
• Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
• Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
• To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
• Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
• Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

STRAWBERRY ANGEL TRIFLE

Steps:

• Make FF pudding mix according to directions just before you start to assemble.
• fold together the pudding and Cool Whip.
• Find a pretty, clear glass bowl, and layer trifle.
• 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc.
• mix jello with 2 cup of hot water.
• pour over Cake and berries.
• Cool.
• Next pour pudding, and Cool Whip mix and Garnish with a couple of strawberries.
• Its a beautiful dessert.
• serve after cooling.
• but its really better the next day.

SUMMER-BERRY TRIFLE

Steps:

• Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
• Prepare pudding as directed with skim milk. Refrigerate.
• Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
• Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
• Spoon 1/2 of the berry mix on top, spreading evenly.
• Spoon 1/2 of the pudding on top, spreading evenly.
• Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
• Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
• Chill for 30 minutes.
• Serve in small bowls. Enjoy!

SUMMERBERRY LADYFINGER TRIFLE

Steps:

• Make vanilla or lemon pudding; set aside.
• Line bottom of bowl with one layer of ladyfingers.
• Add 1/4 of pudding on top of ladyfingers.
• Add 1/4 of berries.
• Add another layer of ladyfingers.
• Add another layer each of pudding and then berries.
• Repeat until all ingredients are gone.
• Make sure to end with whipped topping; garnish with berries if desired.