Dairyfreeberrytrifle Recipes

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

DAIRY FREE BERRY TRIFLE

Steps:

• Meringues:.
• Preheat oven to 150ºC.
• Line a baking tray with baking paper.
• Beat egg whites until stiff.
• Gradually add 1/2 cup sugar.
• Beat until thick and glossy.
• Fold in 1/3 cup sugar.
• Spread evenly in baking tray.
• Bake for 1-1½ hours or until dry, then cool.
• Custard:.
• Warm rice milk and water, but do not boil.
• Beat the egg yolks in a large bowl and slowly add the sugar.
• Mix in cornstarch.
• Gradually add warm milk mixture.
• Return to pan and stir over low heat until custard thickens. Do not allow to boil.
• Remove from heat, cool and add vanilla essence.
• Cool for 30 minutes.
• Trifle:.
• Spread jam over ladyfingers.
• Arrange in a layer in trifle bowl.
• Spoon one third of the fruit on top.
• Crumble meringue over fruit.
• Spoon half of the custard over this.
• Repeat with a layer of ladyfingers, meringue, fruit and custard.
• Top with ladyfingers.
• Whip dairy free cream until stiff and spread over this.
• Garnish with fruit.