Trifle With Fresh Raspberries Blueberries And Strawberries Food

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

TRIFLE WITH FRESH RASPBERRIES, BLUEBERRIES AND STRAWBERRIES

Steps:

• MAKE CUSTARD:.
• Scald the milk in a heavy pot.
• Mix the sugar and flour together, and place in the top of a double boiler over hot water.
• Whisk in the scalded milk, then quickly whisk in the egg yolks.
• Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
• Remove from the heat, and whisk in the butter and vanilla.
• Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
• Refrigerate until cool.
• PREPARE BERRIES:.
• Reserve a few whole berries to decorate the top.
• Place the rest of the raspberries and blueberries in a bowl.
• Slice the strawberries, and add them to the bowl.
• Add the sugar and the 2 tablespoons sherry or orange juice.
• Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
• ASSEMBLE TRIFLE:.
• Whip 2/3 cup whipping cream and mix into custard.
• Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
• Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
• Spoon half the custard mixture into the center of the bowl.
• Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
• Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
• Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
• Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.

PATRIOTIC BERRY TRIFLE

Steps:

• Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
• Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
• Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
• Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).

FRESH BERRY TRIFLE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
• Refrigerate 1 hour.