CAPPUCCINO MOUSSE TRIFLE
"This is the easiest trifle I've ever made, yet it looks like I spent time on it," says Tracy Bergland, Prior Lake, Minnesota. "I like to pipe whipped topping around the edge of the bowl, grate chocolate in the center and sprinkle with cinnamon. It gets rave reviews."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
Nutrition Facts : Calories 166 calories, Fat 8g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CAPPUCCINO CHERRY TRIFLE
Field editor Katie Sloan of Charlotte, North Carolina says, "This is a rich dessert that's as pretty to look at as it is good to eat. It's the perfect complement to any meal."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- For custard, combine the sugar, cornstarch, coffee granules and cocoa in a large saucepan. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thick and bubbly. , Remove from the heat. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Refrigerate until cool., In a large bowl, beat cream until stiff peaks form. Fold 2-1/2 cups whipped cream into cooled custard. Set aside the remaining whipped cream for garnish., Place half of the cake cubes in a 3-qt. trifle bowl. Drain cherries, reserving juice; sprinkle cake with 3-4 tablespoons cherry juice. Top with half of the cherries, 1/3 cup chocolate chips and half of the custard mixture. Repeat layers. Garnish with reserved whipped cream and remaining chocolate chips.
Nutrition Facts : Calories 490 calories, Fat 31g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 194mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
SHERRY TRIFLE
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Provided by Food Network
Categories dessert
Time 1h3m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
- Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
- Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
- Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
- Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
- Garnish with fresh fruit, sprinkles or mint leaves.
- Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.
CHERRY TRIFLE
It's super easy Christmas dessert! Cherry swiss roll, yummy sweet and sour cherry sauce, homemade custard, and whipped cream.
Provided by elenaiksar
Time 1h20m
Yield Serves 6
Number Of Ingredients 14
Steps:
- To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the egg yolks, caster sugar, cornflour, and vanilla extract into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened then pour into a bowl, cover with clingfilm and chill until cool.
- To make the cherry sauce, put the cherries with liquid and sugar in a large pan. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins or more until all the juices thicken. Leave to cool.
- Put the cream in another big bowl with icing sugar and whip, using electric beaters, until you get soft peaks.
- To assemble the trifle, lay the swiss roll slices across the base and up the sides of the large trifle dish or glass bowl. Drizzle with amaretto. Then spread the cherry sauce.Pour over the custard and level out the top. Then spoon the whipped cream over the custard and decorate with the reserved cherries. Pop the trifle into the fridge to chill for 2 hours or until ready to serve.
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