TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TROPICAL FRUIT INDIVIDUAL TRIFLE
From Hershey's, these can be made in single servings or you can make one large one in your trifle dish. The following serves one.
Provided by Karen..
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 1/2 tbl of chocolate syrup in the bottom of a large parfait glass.
- Layer 2 tbl. pudding, then cake cubes, then mango, then 1 tbl. pineapple.
- Layer remaining pudding and top with remaining chocolate syrup.
- Garnish with whipped cream and remaining pineapple.
Nutrition Facts : Calories 267.9, Fat 5.2, SaturatedFat 2.3, Cholesterol 1.1, Sodium 195.3, Carbohydrate 54.1, Fiber 3.3, Sugar 35.4, Protein 3.1
IRISH TIPSY TRIFLE
I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.
Provided by Cindy Rose
Categories Dessert
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For cookies, heat oven to 375 degrees.
- Grease a baking sheet (s).
- Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
- Let cool.
- Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
- Mix in the flour and baking soda on low speed.
- Add the cooled oat mixture and mix only to combine.
- Use batter immediately or chill overnight.
- Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
- Bake until golden, 9 to 12 minutes.
- Cool on sheet for one minute and then transfer to wire rack to cool.
- The recipe makes 24 cookies; you will use 12 for the recipe.
- For cream, beat the cream with an electric mixer until it begins to thicken.
- Add both sugars and continue beating until it holds soft peaks.
- Add 1/4 cup whiskey and mix well.
- To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
- Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
- Drizzle top with a small swirl of caramel topping and serve at once.
TROPICAL TRIFLE
A different version to the usually strawberry flavoured classic trifle I adapted this from a women's weekly recipe where you made your own Swiss roll and custard so I made it a bit easier and quicker but a great tasting trifle
Provided by oriana
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make jelly according to directions on packet and place in fridge until almost set.
- Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
- Cut cake into square pieces and place in and around trifle bowl.
- Sprinkle with sherry.
- Pour almost set jelly on top of sponge and refrigerate til set.
- Pour custard over jelly refrigerate til cold.
- Decorate with whipped cream and fruit.
Nutrition Facts : Calories 419.3, Fat 15.5, SaturatedFat 9.1, Cholesterol 109.1, Sodium 255.2, Carbohydrate 63.7, Fiber 1.8, Sugar 45.4, Protein 6
RETRO TRIFLE
Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 17
Steps:
- To make the jelly, put the gelatine in a small bowl and cover with water. Leave to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan and simmer, stirring occasionally, until the sugar has dissolved. Add the raspberries and bring to the boil. Reduce to a gentle simmer and cook for 5 mins, or until the raspberries have broken down. Pour the mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and stir through the raspberry mixture. Pour into the base of a large trifle bowl and chill for at least 5 hrs, or overnight.
- To make the custard, heat the milk in a pan with the vanilla pod until steaming, then remove from the heat and set aside. Whisk the sugar, cornflour and egg yolks together in a bowl. Remove the vanilla and gradually pour the hot milk into the egg mixture, whisking constantly until well combined. Return to the pan and gently stir over a low heat until the custard has thickened. Stir in the clotted cream, pour into a bowl and cover the surface with a piece of baking parchment to prevent a skin forming. Leave to cool, then put in the fridge to chill until cold.
- Put the frozen raspberries and jam in a small pan and cook for 5 mins until the raspberries have softened a little but are still holding their shape. Leave to cool. Whisk the cream with the icing sugar in a large bowl until it reaches a soft dropping consistency.
- Arrange the cake pieces over the set jelly. Crush most of the biscuits, reserving some whole, and scatter over the cake layer. Whisk the custard to loosen, then pour over the biscuit layer. Top with the raspberry compote, pushing the whole biscuits into it around the edges of the bowl. Spoon over the whipped cream, then decorate with the sprinkles and cherries, if you like. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 595 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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