Fruit And Pastry Cream Trifle Recipes

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.

TROPICAL FRUIT TRIFLE

Steps:

• Make the trifle in a 9-inch round trifle bowl.
• Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
• Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
• Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
• Top with the Chantilly Cream and garnish with candied ginger.
• Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.
• Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
• As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.
• As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
• Whip all ingredients together until soft peaks form.
• Toss cut fruit with sugar and set aside for 30 minutes.

FRUITCAKE TRIFLE

Steps:

• Place cake cubes in a large bowl. Drizzle with brandy; toss to coat., In a small saucepan, combine the sugar, flour and salt. Gradually stir in cream until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat. Stir in butter, vanilla and cinnamon. Cool completely., In a small bowl, combine the preserves and pecans; set aside. For whipped cream, in a large bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, custard, pecan mixture and whipped cream. Repeat twice. Garnish with additional pecans. Cover and refrigerate for at least 1 hour before serving.

SUMMER FRUIT AND MERINGUE TRIFLE

Steps:

• Using electric mixer, beat yolks in medium bowl to blend. Add sugar and beat on high speed until thick and pale yellow, about 3 minutes. Reduce speed to low; beat in cornstarch.
• Place milk in heavy medium saucepan. Scrape seeds from vanilla bean into milk; add bean. Bring mixture to boil. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Cook over medium heat until very thick and center of mixture is bubbling, whisking constantly, about 2 minutes. Remove pastry cream from heat. Whisk 1 minute. Strain into large bowl. Place sheet of plastic wrap directly onto surface. Chill until cold, at least 3 hours. (Pastry cream can be made 1 day ahead. Keep refrigerated.)
• Whip cream in large bowl until stiff peaks form. Whisk pastry cream to loosen. Fold 1 cup whipped cream into pastry cream. Fold in remaining whipped cream. Cover and refrigerate while preparing fruit.
• Place meringues in large resealable plastic bag and seal. Coarsely crush meringues with mallet, leaving some large pieces (there should be about 6 cups). Place nectarines in another large bowl. Fold 1/2 cup peach preserves into nectarines. Place peaches in another large bowl. Fold remaining 1/2 cup peach preserves into peaches. Place 3 containers boysenberries in another large bowl; fold in boysenberry preserves. Spread 2 cups crushed meringues over bottom of 14-cup trifle dish. Spoon nectarines over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon boysenberry mixture over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon peach mixture over meringues. Place remaining cream in large dollop in center of trifle. Decorate top with additional berries. Refrigerate at least 3 hours and up to 5 hours.

FRUITCAKE TRIFLE

Steps:

• Heat oven to 350°F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy. Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves. Add half of dry ingredients to butter-egg mixture; mix until just combined. Add yogurt; mix until just combined. Add remaining half of dry ingredients; mix until just combined. Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles. Bake until a toothpick comes out clean, about 35 minutes. Flip cake onto a wire rack and let cool completely. Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes. Place nuts in a clean towel; rub gently to remove skins; chop. In a small saucepan, whisk cornstarch into milk until fully dissolved. Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat. In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum. Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes. Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely. Tear cake into chunks. In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers. Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.