Creole Christmas Trifle Recipes

CHRISTMAS TRIFLE

Christmas Trifle image

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

Ingredients

1 (5.9 ounce) package individual jelly-filled roll cakes
½ cup sherry
2 pints fresh raspberries
1 tablespoon white sugar, or to taste
1 egg
2 egg yolks
½ cup white sugar
⅓ cup all-purpose flour
2 cups milk
½ cup half-and-half cream
½ teaspoon vanilla extract
2 tablespoons sherry
1 tablespoon butter
¼ cup whipped cream
¼ cup fresh raspberries
2 tablespoons chocolate curls

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

RUSSIAN CAKE (CREOLE TRIFLE

Russian Cake (Creole Trifle image

In one of my summer reading books I read about them eating this cake and it sounded so yummy and different. I searched high and low and finally found the recipe on http://herbsaint.wordpress.com. Posted on here to make sure I always have the recipe and so I can added to the shopping list to try. Time does not include overnight chilling.

Provided by Pixies Kitchen

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 10

Ingredients

1 (18 ounce) box Duncan Hines yellow cake mix (6-8 cups diced cake pieces) or 1 almond cake mix (6-8 cups diced cake pieces)
1 cup water (or as specified in cake mix directions)
1/3 cup vegetable oil (or as specified in cake mix directions)
2 -3 eggs (or as specified in cake mix directions)
8 tablespoons seedless raspberry jam
1 -1 1/2 cup white rum (will depend on amount of cake pieces)
1 teaspoon anise flavoring (look for the real stuff)
red food coloring (just in case, my jam wasn't red enough)
buttercream frosting
colored sprinkles (the spherical kind)

Steps:

Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn't be more than 30 seconds.
Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and "fill" with your soaked cake pieces. Try to get this even as possible.
Place top layer over "filling" and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the "juice" from the middle to seep into the top and bottom layer, thereby binding the cake together.
Place in fridge overnight (make sure it's covered). The next day, frost the top and cover with sprinkles.

CREOLE CHRISTMAS TRIFLE

CREOLE CHRISTMAS TRIFLE image

Number Of Ingredients 26

Ingredients

Macaroons:
10 2/3 C sweetened flaked coconut (2 (14-ounce) bags)
4 teaspoons pure vanilla extract
2 (14-ounce) cans sweetened condensed milk
For the filling:
1 quart milk
2 cups sugar
1 teaspoon pure vanilla extract
10 large eggs yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter
To assemble the trifle:
1 quart heavy cream
1/4 cup sugar
1 cup orange-flavored liqueur (recommended: Grand Marnier)
6 pints fresh raspberries, rinsed and patted dry
Preheat the oven to 350
Macaroons:
Thoroughly combine the coconut, vanilla, and condensed milk in a large bowl. Spoon the mixture, by tablespoon, onto parchment or waxed paper-lined baking sheets, about 1/2-inch apart. Bake until lightly toasted and golden, about 15 minutes.
Remove the macaroons from oven and transfer them to a rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
Filling:
Combine milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a simmer after 5 min, take 1 C of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4-5 min, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 min. Using a wooden spoon, continue stirring for about 2 min. Add the coconut and continue stirring for 2 more min. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 min.
Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hrs.

Steps:

To assemble trifle: Beat the cream with an electric mixer on high speed for about 2 min. Add the sugar and beat until the mixture is thick and forms soft peaks, 1-2 min. Set aside. Beat the coconut custard with a wire whisk until it is smooth. Set aside. Pour the orange liqueur into a small bowl. Dip each macaroon in the liqueur, submerging for 2-3 sec, then transfer them to a sheet of parchment or waxed paper. Spread 1 C of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top with 8-10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve.

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