1 pkg. prepared angel food cake, cut into 1" pieces
1 tbsp. grated lemon zest
6 tbsp. butter at room temp
2 cups marshmallow fluff
1 cup icing sugar
Lemon slices and fresh mint, optional
Steps:
Heat marmalade until just melted; stir in lemon juice. In large bowl, whisk pudding mixes with milk until smooth. Fold in zest, then whipped topping. Place half of cake pieces in bottom of 14-cup trifle bowl. Brush cake with half of marmalade, then spoon over half of pudding mixture. Repeat with remaining cake, marmalade and pudding. On medium-high speed, beat butter until smooth, about 1 minute. Add Fluff and icing sugar, beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours or overnight. If desired, garnish with lemon slices and mint.
CITRUS MERINGUE TRIFLE
I got this recipe of the t.v years ago. Tried it loved it and so did the family and friends I have served it to.This recipes is very time consuming, but very yummy. Have a try.
3/4 cup lemon spread (another name for it is lemon butter)
2 (250 g) packages ladyfingers
1/2 cup orange juice
1/4 lemon juice
3 (250 g) containers light cream cheese
1/2 cup icing sugar, mixture
300 ml thickened cream, whippped
4 egg whites
3/4 caster sugar
Steps:
Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
Dip half the biscuits into the lemon butter mixture.
Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
Spread half the filling over biscuits.
Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
Top biscuits with remaining filling.
Cover, and refrigerate overnight.
Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
Gradually add sugar, beat until dissolved between additions.
Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
Recipe best made a day ahead.
Top with meringue about 3hours before serving.
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With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
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Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a loaf cake tin with oil spray and line the bottom with baking paper. Set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, lemon zest, lemon juice, oil and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds.
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