Apricot Berry Trifle Recipes

APRICOT-CHERRY TRIFLE

Steps:

• Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

LEMON-GINGER TRIFLE WITH APRICOTS

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.
• In large bowl, gently stir sugar mixture into whipped topping.
• In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.

MIXED BERRY TRIFLE

Steps:

• Combine the berries, sherry, lemon juice, and lemon zest in a bowl; toss to blend. Set aside.
• Beat the heavy cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
• Cut pound cake into slices 1/3 inch wide, discarding cake ends.
• Assemble the trifle by placing a layer of cake slices in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake slices. Cover with half of the whipped cream, and sprinkle with half the coconut. Repeat layering with the remaining cake slices, berries and juice, whipped cream, and coconut. Refrigerate at least 1 hour before serving.

APRICOT BERRY TRIFLE

Steps:

• Make the apricot custard:
• In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
• Make the red berry mixture:
• In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
• Make the blackberry mixture:
• In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
• Assemble the trifle:
• Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
• Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.

APRICOT TRIFLE

Steps:

• Preheat oven to 375ºF.
• In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
• Grease and flour a 9x13" baking pan.
• In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
• Beat until well combined.
• Evenly spread the batter into the pan.
• Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
• Let the cake cool in the pan for 15 minutes.
• Unmold the cake.
• Using a 3" round cookie cutter, cut 12 rounds from it.
• Use a serrated knife to split each round in half horizontally.
• With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
• To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
• Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
• Top with another layer of cake, jam and custard.
• Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
• NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.

APRICOT-RASPBERRY TRIFLE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.
• Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.
• Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

ALMOND & APRICOT TRIFLES

Steps:

• 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
• Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

APRICOT AND BERRY TART

Steps:

• Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
• In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
• Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

PASSOVER APRICOT CAKE AND BERRY COMPOTE TRIFLES

Steps:

• APRICOT PUREE:.
• Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
• Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
• Transfer mixture to food processor; puree until smooth.
• Transfer to small bowl, cover and refrigerate.
• Do ahead tip*.
• CAKE:.
• Position a rack just below center of oven and preheat to 350°F (180°C).
• Whisk first 3 ingredients in small bowl to blend; set aside.
• Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
• Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
• Beat in cake meal mixture.
• Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
• Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
• Fold whites into yolk mixture in 4 additions.
• Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
• Bake cake until tester inserted near center comes out clean, about 55 minutes.
• Immediately, invert center of cake pan onto narrow neck bottle.
• Cool cake completely.
• Do ahead tip.**.
• ASSEMBLY OF TRIFLES:.
• Cut around sides of pan and around center post to loosen cake; remove from pan.
• Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
• Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
• In each of eight (12oz-16oz)goblets, place spoonful of compote.
• Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
• Repeat layering 1 more time.
• Refrigerate trifles up to 6 hours.
• When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
• MIXED BERRY COMPOTE:.
• Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
• Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
• Whisk jam and remaining apricot puree in large bowl to blend.
• Gently mix in all berries.
• Let compote stand at room temperature at least 2 hours, tossing occasionally.
• *Can be made 1 week ahead. Keep refrigerated.
• **Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.