CHRISTMAS TRIFLE
A holiday tradition in our house for over twenty years.
Provided by DaDD
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
- In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
- Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.
Nutrition Facts : Calories 279 calories, Carbohydrate 43 g, Cholesterol 70.1 mg, Fat 10.5 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 185.8 mg, Sugar 14.8 g
CHRISTMAS TRIFLE
A flavorful blend of cake, pudding, eggnog and fruit will make folks think you really spent a lot of time putting together this fancy but fuss-free dessert.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened., Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Nutrition Facts :
CHRISTMAS TRIFLE
Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 trifle
Number Of Ingredients 7
Steps:
- In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
- Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
- Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
- Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.
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5/5 (15)Calories 459 per serving
- Melt candy coating according to package directions. Transfer melted candy coating to a small resealable plastic bag. Snip the corner of the bag. Pipe Christmas tree outlines on the inside of the chilled trifle dish. Chill dish until ready to use.
- Cut the cake into 1-inch cubes. In a large bowl beat cream cheese and 1/2 cup powdered sugar with an electric mixer on medium-high speed until smooth. Add whipped topping; beat 30 seconds more or until combined.
- Place half of the cake cubes in prepared trifle dish. Top with half of the cream cheese mixture. Repeat with remaining cake and cream cheese mixture.
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5/5 (31)Total Time 40 minsCategory Christmas, Dessert
- Cut cake into 3 cm / 1.2" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
- Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
- Pour HALF the cranberry jelly liquid carefully over the cake in the trifle dish. Refrigerate uncovered for 1.5 hours until it is partly set – still quite soft, but not watery (ie if you gently place a strawberry on it, it will stay on the surface).
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- Make the pudding according to the instructions on the package. (You can also make homemade pudding if you'd like!) Set aside.
- Pour Harveys Bristol Cream into a small bowl with a spoon. Get two additional spoons for the raspberry jam and vanilla pudding.
- In either individual trifle dishes or one big trifle dish, start with a layer of ladyfingers. Lay them alongside each other in one layer, doing your best to reach all of the edges.
- Sprinkle Harveys Bristol Cream over the ladyfingers. You want enough that they are moistened but not soaked in the sherry.
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Category DessertCalories 300 per servingTotal Time 5 hrs 20 mins
- Place the defrosted mixed berries and their juices in a medium mixing bowl. Add the orange pieces, the nectarine segments, the sweetener and the mixed spice and gently stir.
- Place the egg yolks, vanilla, cornflour and sweetener in a heatproof measuring jug and stir to form a smooth mixture.
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Estimated Reading Time 2 mins
- First, make the fruit compote. Pour the water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration.
- For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling.
- Split the trifle sponges and spread generously with apricot jam. Sandwich together and arrange in the base of a 3 litre (4 quart) trifle dish, close together, cutting to fit if necessary.
- Combine 250ml of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon.
- Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set.
- Beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds.
BERRY CHRISTMAS TRIFLE | RICARDO
From ricardocuisine.com
5/5 (20)Category DessertsServings 10Total Time 55 mins
- In a saucepan, off the heat, combine the sugar and flour. Add the eggs and whisk until the mixture is smooth. Slowly whisk in the hot milk. Bring to a boil over medium heat, whisking constantly. Remove from the heat as soon as it begins to boil. Add the vanilla and stir to combine. Pour into a bowl. Place a sheet of plastic wrap directly on the surface of the warm custard. Let cool, then refrigerate until thoroughly chilled, about 2 hours.
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