Apple Raspberry Whisky Trifle Recipes

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APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.

Provided by Domestic Goddess

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
½ cup old-fashioned oats
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  • In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  • Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g

CARAMEL APPLE TRIFLE



Caramel Apple Trifle image

Trifles are terrific desserts because they're made in advance and feed a crowd. This caramel-apple version appeals to kids of all ages. -Joanne Wright, Niles, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 14 servings.

Number Of Ingredients 10

3 tablespoons butter
4 cups chopped peeled tart apples (about 5 medium)
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 package (8 ounces) cream cheese, softened
1 jar (12-1/4 ounces) caramel ice cream topping, divided
1 carton (12 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
Additional apple pie spice, optional

Steps:

  • In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 472 calories, Fat 25g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 313mg sodium, Carbohydrate 57g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY TRIFLE



Raspberry Trifle image

Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 5

1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish

Steps:

  • Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.

APPLE, RASPBERRY & WHISKY TRIFLE



Apple, raspberry & whisky trifle image

Indulge in this magnificent trifle with grown-up apple, raspberry and whisky flavours. Perfect for a party, prepare it the day before to enhance the flavours

Provided by Diana Henry

Categories     Dessert

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 18

1.5kg Bramley apples, peeled, cored and roughly chopped
75g caster sugar
400g fresh or frozen raspberries
50ml orange juice
1 tbsp caster sugar
3 tbsp whisky
250g sponge cake or trifle sponges
75g raspberry jam
300ml whole milk
200ml double cream
1 vanilla pod, split and seeds scraped out
6 egg yolks
50g caster sugar
1½ tbsp cornflour
300ml double cream
50g caster sugar
½ orange, zested
1½ tbsp whisky

Steps:

  • Put the apples in a pan with 55ml water and the sugar. Cover and cook for 15 mins over a low heat until soft, stirring every so often to help them break down and ensure they don't catch on the bottom. Remove from the heat and leave to cool. Taste to ensure the apples are a balance of sweet and tart.
  • For the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the egg yolks, sugar and cornflour together in a large bowl.
  • Strain the hot milk mixture into a jug, discarding the vanilla pod. Slowly pour this over the yolk mixture, whisking until everything is incorporated. Transfer the mixture to a clean pan over a medium-low heat and cook for 2-3 mins, stirring until it's thick enough to coat the back of a wooden spoon. Pour into a jug, cover and leave to cool.
  • For the sponge layer, put the orange juice, sugar and whisky in a small bowl and stir until the sugar has dissolved. Cut the sponges into slices, and spread a little of the jam over each. Line the base of a glass trifle or serving bowl with the jammy sponge slices, then pour over the orange and whisky mixture so all the sponges are evenly coated.
  • Scatter the raspberries over the sponge layer, then spoon over the cooked apples followed by the cooled custard. Cover and chill for at least several hours, or overnight.
  • For the cream topping, beat the double cream with an electric whisk until it's just holding its shape. Add the sugar, orange zest and whisky, then beat until the cream falls in thick folds. Spoon over the trifle just before serving.

Nutrition Facts : Calories 615 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 49 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

BURNS NIGHT RASPBERRY WHISKY CREAM POTS



Burns Night Raspberry Whisky Cream Pots image

One dull and drizzly day I devised a creamy concoction that has already become a firm favourite in this house, Raspberry Whisky Cream Pots, and which will be served throughout the year for other special occasions and family-get-togethers and not just Burns Night. It's an easy pudding to make and yet the taste belies this fact, and I'm sure all of your guests will love this whisky laced cheesecake style trifle with jam, shortbread and fruit.

Provided by French Tart

Categories     Cheesecake

Time 10m

Yield 4 Pots, 4 serving(s)

Number Of Ingredients 8

4 shortbread cookies
4 -6 teaspoons raspberry jam
4 tablespoons cream cheese
4 tablespoons creme fraiche
2 tablespoons Scotch whisky
2 tablespoons heather honey
frozen raspberries, about 6 to 8 per pot
2 shortbread cookies, broken into quarters

Steps:

  • Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
  • Spoon the warmed jam over the shortbread crumbs.
  • Mix the cream cheese, crème fraiche, whisky and heather honey together, beating well to make a smooth cream.
  • Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
  • Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.

Nutrition Facts : Calories 229, Fat 13.4, SaturatedFat 7, Cholesterol 38.9, Sodium 109.4, Carbohydrate 21.9, Fiber 0.3, Sugar 14, Protein 2

RED RASPBERRY HOLIDAY TRIFLE



Red Raspberry Holiday Trifle image

This recipe ran in our paper and was attributed to the Oregon Raspberry and Blackberry Commission. It is a lot of work but this dish got rave reviews at my office Christmas party last year.

Provided by HappyMommy1422

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 16

1 purchased angel food cake, sliced
2 (16 ounce) bags frozen sweetened raspberries
1 cup raspberry-cranberry frozen juice concentrate, thawed
6 tablespoons Cointreau liqueur or 6 tablespoons brandy (or six tablespoons orange juice mixed with 1 tablespoon sugar)
4 cups cranberry-raspberry juice
2 tablespoons cornstarch
6 large egg yolks
3/4 cup sugar
1/2 cup fresh orange juice
4 tablespoons unsalted butter
2 tablespoons finely grated orange zest
1 pinch salt
8 ounces mascarpone cheese
1 cup heavy cream, whipped to medium firm peaks
1/2 cup heavy cream, whipped to medium-firm peaks and placed in decorating bag with piping tip or in plastic resealable b
6 fresh red raspberries

Steps:

  • To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
  • Cook until reduced to about 1 1/2 cups, about 10 minutes.
  • In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
  • Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
  • Remove from the heat and add the two 16-ounce bags of frozen raspberries.
  • Set aside and let stand until the berries have thawed.
  • To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
  • Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
  • Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 to 10 minutes.
  • Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
  • The orange mousse mixture will be very thick.
  • Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
  • When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of the orange mousse and stir until smooth and creamy.
  • Stir in the remaining orange mousse and then fold in the whipped cream.
  • To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
  • Stir until blended and set aside.
  • To assemble the Trifle:.
  • In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
  • Drizzle cake with half the soaking liquid.
  • Evenly spread half the orange mousse mixture over the soaked cake slices.
  • Spread three-quarters of the berry filling carefully over the mousse.
  • Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
  • Drizzle cake with remaining soaking liquid.
  • Spread remaining orange mousse mixture over cake.
  • Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
  • Pipe whipped cream on top of trifle to decorate.
  • Garnish with fresh raspberries.
  • Refrigerate for 4 to 6 hours or overnight before serving.

Nutrition Facts : Calories 450, Fat 13.9, SaturatedFat 8.1, Cholesterol 124.7, Sodium 228.2, Carbohydrate 79.5, Fiber 3, Sugar 58.7, Protein 4.5

SCOTCH WHISKY TRIFLE



Scotch Whisky Trifle image

Categories     Coffee     Chocolate     Dessert     Raspberry     Banana     Whiskey     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 20

Coffee-Caramel Custard
2 2/3 cups half and half
6 egg yolks
3/4 cup firmly packed dark brown sugar
3 tablespoons all purpose flour
1 1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons chilled whipping cream
1 1/4 teaspoons instant espresso powder or instant coffee powder
3 tablespoons Scotch whisky
Trifle
1 1-pound frozen pound cake, thawed, cut into 3/4-inch cubes
6 tablespoons Scotch whisky
1 cup raspberry jam (about 10 1/2 ounces)
2 1/2-pint baskets fresh raspberries or 2 12-ounce bags frozen unsweetened raspberries, thawed
2 large bananas, peeled, halved lengthwise, sliced
2 cups chilled whipping cream
3 tablespoons sugar
3 tablespoons Scotch whisky
1 1/2-pint basket fresh raspberries
Semisweet chocolate, curled or grated

Steps:

  • For custard:
  • Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
  • Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For trifle:
  • Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
  • Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.

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