Lemon And Cherry Trifle Recipes

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LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMON AND CHERRY TRIFLE



Lemon and Cherry Trifle image

Cherry-lemon trifle -- made with layers of lemon curd, poached and fresh cherries, wafer cookies, candied zest, and whipped cream -- is a sweet-and-tart study of its namesake fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups heavy cream
Lemon Curd
Poached Cherries
2 cups one-inch pieces yellow cake, or 30 vanilla wafers
Candied Lemon Zest
6 fresh cherries, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Layer lemon curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours. Serve; garnish each trifle with a fresh cherry.

LEMON-SCENTED MASCARPONE TRIFLE



Lemon-scented Mascarpone Trifle image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

Steps:

  • In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
  • In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
  • To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

CHERRY TRIFLE



Cherry Trifle image

"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 10

2-1/4 cups cold whole milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 envelope whipped topping mix (Dream Whip)
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
2 tablespoon maraschino cherry juice
1 can (21 ounces) cherry pie filling
3/4 cup chocolate syrup
1/2 cup sweetened shredded coconut, toasted
1/4 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Nutrition Facts :

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

LEMON TRIFLE



Lemon Trifle image

I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.

Provided by Toi

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h10m

Yield 8

Number Of Ingredients 12

1 cup white sugar
1 cup water
1 lemon, juiced
1 cup white sugar
1 cup lemon juice
2 teaspoons lemon zest
4 large eggs
3 egg yolks
11 tablespoons unsalted butter, cubed
1 ¾ cups heavy whipping cream
4 teaspoons vanilla sugar
15 ladyfinger cookies, or more as needed

Steps:

  • Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
  • Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
  • Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
  • Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g

CHERRY ANGEL FOOD TRIFLE



Cherry Angel Food Trifle image

From Quick Cooking 2001 recipe Light and refreshing dessert. Very pretty in a trifle bowl. Leave time for trifle to chill for at least 4 hours before serving. Note: Not sure of the size of a normal envelope of dry whipped topping mix - just the standard size is needed. You can use a store bought angel food cake or make one at home.

Provided by HokiesMom

Categories     Dessert

Time 4h15m

Yield 12-14 serving(s)

Number Of Ingredients 11

10 inches round pre-made angel food cake (store bought or homemade, your choice)
1 3/4 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (1/2 ounce) envelope whipped dessert topping mix
1/2 cup cold milk
1/2 teaspoon vanilla extract
2 tablespoons maraschino cherry juice
1 (21 ounce) can cherry pie filling
3/4 cup chocolate syrup
1/2 cup flaked coconut, toasted
1/4 cup sliced almonds, toasted

Steps:

  • In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
  • In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
  • Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
  • Sprinkle with 1 tbls cherry juice.
  • Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
  • Repeat layers.
  • Top with whipping topping and remaining syrup.
  • Sprinkle with coconut and almonds.
  • Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 344.7, Fat 6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 478.3, Carbohydrate 67.3, Fiber 1.3, Sugar 31.2, Protein 6.2

CHERRY ANGEL TRIFLE



Cherry Angel Trifle image

"Who can resist a light fluffy dessert with lots of tart cherry flavor?" asks Barbara Sherman of Homosassa, Florida. "It's lovely on the table."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 5

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 angel food cake mix (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)



Gingerbread Trifle (With Lemon Cream and Cherry Sauce) image

Make and share this Gingerbread Trifle (With Lemon Cream and Cherry Sauce) recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

1 (14 ounce) package gingerbread mix
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cranberry juice cocktail
1 1/2 cups frozen pitted tart cherries
1 (29 ounce) can pears, drained and sliced
1 cup whipping cream
1 teaspoon vanilla
1 cup purchased prepared lemon pudding

Steps:

  • Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
  • MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
  • MAKE LEMON CREAM:.
  • Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
  • TO ASSEMBLE:.
  • Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
  • Repeat this layer once and top with remaining 1/3 cherry sauce.
  • Keep refrigerated.

Nutrition Facts : Calories 419.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 35.9, Sodium 358.2, Carbohydrate 69.2, Fiber 3.7, Sugar 44, Protein 3.6

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