Mims Fruit And Wine Trifle Recipes
MIM'S FRUIT AND WINE TRIFLE
My friend Mim gave me her trifle recipe, which is one of her most frequently requested desserts. I recently made this again with raspberries and strawberries - this is the photo on the recipe. I also omitted the gelatine and just made a thicker custard which I folded into the whipped cream.
Provided by Ninna
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine.
- Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots.
- Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture.
- Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving.
- CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil.
- Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens.
- Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla.
- TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp.
Nutrition Facts : Calories 591.4, Fat 27, SaturatedFat 15.8, Cholesterol 183.1, Sodium 279.3, Carbohydrate 78.3, Fiber 2.8, Sugar 48.6, Protein 9.7
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MIXED-FRUIT TRIFLE RECIPE - FOOD & WINE
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Cuisine US, American, BritishCategory DessertAuthor Grant AchatzTotal Time 6 hrs
- Make the cake layers Preheat the oven to 350°. Line two 8-inch round cake pans with parchment paper. In a stand mixer fitted with the whisk, beat the eggs with the granulated sugar at high speed until thickened, about 10 minutes. Reduce the speed to medium and beat until more than doubled in bulk, about 10 minutes. Using a rubber spatula, gently fold in the flour until nearly smooth. In a small bowl, mix the melted butter with a large dollop of the batter, then fold this mixture into the remaining batter until no streaks remain.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Let cool in the pans for 15 minutes. Unmold the cakes, peel off the parchment and let cool completely. Using a large serrated knife, cut both cakes in half horizontally to make 4 layers.
- Meanwhile, make the yuzu syrup In a small saucepan, combine the granulated sugar, orange juice and yuzu juice with 1/4 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Let cool completely.
- Make the lemon curd In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water until softened. In a medium saucepan, whisk the egg yolks with the whole eggs, granulated sugar, lemon juice and both zests. Cook over moderate heat, whisking occasionally, until simmering, about 8 minutes. Remove from the heat and whisk in the softened gelatin and salt until incorporated. Whisk in the butter 1 cube at a time. Transfer to a medium bowl and let cool completely. Press a piece of plastic wrap directly onto the surface and refrigerate until well chilled, about 1 hour.
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- All-American Trifle. Store-bought pound cake cut into cubes makes this colorful trifle super-quick to make. You moisten the cake with a bit of rum (or not), then layer it up with fresh berries and lemony white chocolate whipped cream.
- Mixed Berry Trifle. We love the idea of creating individual servings of trifle so everyone gets a picture-perfect treat. Jars, wine glasses, or even water glasses make great trifle containers.
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