English Chocolate Trifle With Apricots And Raspberries Recipes

GRAND RASPBERRY TRIFLE

Steps:

• In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
• In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
• Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
• Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

RASPBERRY TRIFLE

Steps:

• Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
• While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

ENGLISH TRIFLE WITH ANGEL FOOD CAKE

Steps:

• The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
• To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
• The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.

ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES

Steps:

• For Pudding:
• Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
• For Apricots:
• Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
• Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
• For Dark Chocolate Cream:
• Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
• Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
• Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES

Steps:

• To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
• In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
• Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
• In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
• In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
• Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
• Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
• Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

CHOCOLATE AND FRUIT TRIFLE

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.