Summerberry Ladyfinger Trifle Food

FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM

Steps:

• For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
• For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
• Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
• When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.

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 TRIFLE

Steps:

• Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
• Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.

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.

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.

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!