Martha Stewart Trifle Recipes

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CRANBERRY TRIFLE



Cranberry Trifle image

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 9

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

Steps:

  • In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
  • Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
  • Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g

RED, WHITE, AND BLUEBERRY TRIFLE



Red, White, and Blueberry Trifle image

This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 7

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  • With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

CHRISTMAS TRIFLE



Christmas Trifle image

Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 trifle

Number Of Ingredients 7

3 pints raspberries
1 quart heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large or 2 small store-bought pound cakes, cut into 1 inch pieces
2 cups lemon curd
24 ounces frozen sliced peaches, thawed

Steps:

  • In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
  • Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
  • Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
  • Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

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.

BLACKBERRY-PEACH TRIFLE



Blackberry-Peach Trifle image

This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

Unsalted butter, room temperature, for baking dish
1 cup all-purpose flour, plus more for baking dish
1 pound ripe yellow peaches (about 3)
1 pound ripe white peaches (about 3)
1 pound fresh blackberries (about 3 heaping cups)
3/4 cup plus 2 tablespoons sugar
3 cups heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
  • Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
  • In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
  • In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
  • Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
  • To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

GRANDMA'S ENGLISH TRIFLE



Grandma's English Trifle image

This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 8

1 prepared loaf pound cake or 1 package (10-3/4 ounces) frozen pound cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Slivered almonds
Maraschino cherries, halved

Steps:

  • Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

TRIPLE-CHOCOLATE PEPPERMINT TRIFLE



Triple-Chocolate Peppermint Trifle image

Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 10 to 12

Number Of Ingredients 21

Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/3 cup chocolate-flavored liqueur, such as Godiva
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

Steps:

  • Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
  • Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
  • Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
  • Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
  • Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
  • Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
  • Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
  • Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
  • To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
  • Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

LEMON CLOUD TRIFLE



Lemon Cloud Trifle image

For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 12 to 14

Number Of Ingredients 20

Vegetable-oil cooking spray
6 large eggs, separated, plus 4 large egg yolks, room temperature
2 1/4 cups granulated sugar
6 tablespoons whole milk, room temperature
2 tablespoons pure vanilla extract
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Pinch of cream of tartar
2 cups blood-orange marmalade or regular orange marmalade, plus more for drizzling
12 large eggs (6 separated and 6 whole), room temperature
2 cups granulated sugar
6 tablespoons finely grated lemon zest (from 8 to 10 lemons)
1 1/3 cups fresh lemon juice (from 8 to 10 lemons)
Salt
2 sticks (16 tablespoons) unsalted butter
Pinch of cream of tartar
2 cups heavy cream, chilled
1/2 cup granulated sugar
1/2 cup water
1/2 cup dry sherry

Steps:

  • For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
  • With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
  • Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
  • Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
  • For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
  • Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
  • Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
  • For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
  • Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
  • Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

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