RASPBERRY AND MARSALA TRIFLE
The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995.
Provided by swissms
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
- Filling:.
- Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
- Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
- Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
- Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
- Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.
Nutrition Facts : Calories 557.3, Fat 27.6, SaturatedFat 10, Cholesterol 251.8, Sodium 325.5, Carbohydrate 67, Fiber 8.6, Sugar 40.5, Protein 7.7
RASPBERRY AND MARSALA TRIFLE
Categories Milk/Cream Mixer Dairy Fruit Dessert Bake Valentine's Day Raspberry Marsala Summer Chill Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- For Cake:
- Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
- For filling:
- Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
- Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
- Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
- Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
- Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.
ZABAGLIONE AND BERRY TRIFLE
Steps:
- For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside.
- Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left.
- Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes.
- Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter.
- Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round.
- For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature.
- Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip.
- For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.)
- Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool.
RASPBERRY MARSALA TRIFLE RECIPE
Provided by smmthill
Number Of Ingredients 10
Steps:
- Cake: Butter and flour 13x9x2 in baking pan. Prepare cake according to package instructions, substituting 2/3 c Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1 in wide slices. Set aside. Filling: Mix thawed frozen raspberries and 3 T sugar in large bowl. Set aside. Using handheld mixer, beat egg yolks and remaining 3/4 c sugar in large metal bowl until well blended. Beat in 1 c dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160 on thermometer, about 6 min. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally. Using electric mixer with clean dry beaters, beat 3/4 c cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture. Arrange enough cake slices in 12 c trifle dish to cover bottom. spoon 1 c of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 c filling over; smooth top. Arrange enough cake slices over filling to cover completely. Spread 1 c raspberry mixture over, allowing some to show at sides. Pour 1 1/2 c filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hrs or overnight. Using electric mixer, beat 3/4 c chilled whipping cream to stiff peaks in med bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with fresh raspberries.
RASPBERRY VANILLA TRIFLE
When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice. , Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight., Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs.
Nutrition Facts : Calories 327 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.
RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
EASY RASPBERRY TRIFLE
Provided by Peggie O'Kennedy
Categories Milk/Cream Dairy Dessert Raspberry Sherry Chill Bon Appétit Ireland
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
- Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.
RASPBERRY TRIFLE
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!
Provided by Bonnie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h20m
Yield 18
Number Of Ingredients 9
Steps:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g
MANDARIN-RASPBERRY TRIFLE
I found this recipe in a magazine in a dr's office years ago, & have made it for every special occasion since. I often vary the recipe & use fruit cocktail, raspberries & canned peaches, etc. It is my dh's favorite dessert & is always gone quickly at family gatherings.
Provided by KristinB
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix water, sweetened condensed milk& pudding mix together well.
- Chill 30 minutes.
- Fold in whipped cream or cool whip.
- Slice Swiss rolls; line bottom& sides of trifle bowl.
- Sprinkle with reserved juice.
- Add some mandarin slices, then spread some custard mixture on top.
- Repeat layers till you run out.
- Top with more whipped cream (or cool whip)& orange slices, if desired.
Nutrition Facts : Calories 399.7, Fat 12.3, SaturatedFat 7.7, Cholesterol 45.5, Sodium 378.1, Carbohydrate 66.3, Sugar 65.4, Protein 7.7
RASPBERRY TRIFLE
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
- Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.
LEMON AND RASPBERRY TRIFLE IN MASON JARS
Use 2-cup mason jars for these pretty make-ahead summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can easily be doubled.
Provided by VVVVV
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
- Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.
Nutrition Facts : Calories 1027.3 calories, Carbohydrate 146.4 g, Cholesterol 299.9 mg, Fat 50.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 27.6 g, Sodium 439.1 mg, Sugar 114.3 g
RASPBERRY & ROSE TRIFLES
A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 42m
Number Of Ingredients 7
Steps:
- If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
- Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.
Nutrition Facts : Calories 380 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
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