CHERRY ANGEL TRIFLE
"Who can resist a light fluffy dessert with lots of tart cherry flavor?" asks Barbara Sherman of Homosassa, Florida. "It's lovely on the table."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
CHERRY TRIFLE
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.
Nutrition Facts :
CHOCOLATE CHERRY TRIFLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 12h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
- Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
- In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
- whisk like mad, which will avert possible crisis.
- The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
- When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
- When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
TOWERING CHERRY TRIFLE
Trifle is very traditional British dessert, all about generosity and layers. It's the perfect chilled make-ahead dessert of fruit jelly, sponge cake covered with layers of custard and jelly, and topped with whipped cream.
Provided by Food Network
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
- For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
- Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
- Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
- Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
- Next pour over the cherry compote, again starting at the edges.
- Stir the reserved jelly to break it up and spoon it on top of the compote layer.
- Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
- Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.
CHERRY-ALMOND TRIFLE
Unless you're looking for an argument, don't ask which layer's best. With chocolate sandwich cookies, airy pudding and sweet cherries, things (though not your dessert) could get heated.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and sour cream.
- Cover bottom of 2-1/2-qt. bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining COOL WHIP.
- Refrigerate 1 hour. Sprinkle with nuts just before serving.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MARY'S ROYAL CHERRY TRIFLE
Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
- Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
- Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
- Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
- Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.
Nutrition Facts : Calories 886 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
PAULA DEEN'S CHERRY CHEESE TRIFLE
This is a great summertime dessert. No cooking! This came from Paula Deen's magazine. It is very quick and easy to make and makes a splendid looking dessert. Sure to be a winner at your next cookout.
Provided by mary winecoff
Categories Dessert
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine cream cheese and sweetened condensed milk.
- Beat with an electric mixer until smooth.
- Stir in 1/2 of whipped topping and almond extract; set aside.
- Tear angel food cake into 1 inch pieces.
- Place 1/3 of cake pieces in bottom of a trifle bowl.
- Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
- Repeat layers twice more.
- Spread remaining whipped topping over top of trifle, sealing to edges.
- Garnish with additional pie filling and sliced almonds if desired.
LEMON AND CHERRY TRIFLE
Cherry-lemon trifle -- made with layers of lemon curd, poached and fresh cherries, wafer cookies, candied zest, and whipped cream -- is a sweet-and-tart study of its namesake fruits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Layer lemon curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours. Serve; garnish each trifle with a fresh cherry.
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.
CHERRY TRIFLE
This is one Weight Watcher point. It is delicious, easy to make, and doesn't taste low cal. Also, it's another no-cook recipe that kids can prepare with just a little supervision. From the kitchen of Michele Harvey Thornburg, Moberly MO.
Provided by Tona C.
Categories < 60 Mins
Time 31m
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the Jell-O with one cup of boiling water. Chill for 15 minutes. Mix the cherry pie filling in with the Jell-O.
- Put 1/2 of the cake cubes in a big glass bowl; next add 1/2 of the Jell-O and pie filling; then layer in the rest of the cake cubes and the rest of the Jell-O and pie filling.
- Top with Cool Whip. Chill for 1 hour.
- TIP: Try other Jell-O and pie filling combinations such as strawberry or peach.
Nutrition Facts : Calories 172.3, Fat 0.3, Sodium 269.5, Carbohydrate 37.4, Fiber 0.6, Sugar 18.6, Protein 5.9
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