SIX-FRUIT TRIFLE
"For a large group, try doubling this recipe and layering it in a punch bowl," writes Verna Peterson from Omaha, Nebraska. "Let guests serve themselves. Don't be surprised if the bowl gets licked clean."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries. , In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. , In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. , In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts :
SUMMER FRUIT TRIFLE
This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn't last long. You can easily substitute different fruit based on what you have on hand.
Provided by K.Glavin
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 38.2 g, Cholesterol 4.5 mg, Fat 1.6 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 311.4 mg, Sugar 16.7 g
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
FRUIT COCKTAIL TRIFLE
Make and share this Fruit Cocktail Trifle recipe from Food.com.
Provided by Karenm3
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 pkg pudding with milk until thickened, stir in cool whip.
- Layer pound cake,fruit cocktail,pudding mixture, grated white chocolate in a glass bowl, repeat layers.
- Let chill.
Nutrition Facts : Calories 346.5, Fat 10.3, SaturatedFat 7.8, Cholesterol 14.2, Sodium 315.4, Carbohydrate 61.5, Fiber 1.5, Sugar 50.7, Protein 4.3
4TH OF JULY PATRIOTIC BERRY TRIFLE
This bright and fresh dessert is always a crowd-favorite! I love it because it doesn't require any cooking, which is perfect for those hot summer months.
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 10
Steps:
- To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
- Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
- Cut angel food cake into 1-inch thick slices.
- Brush lemon glaze on each side of sliced cake.
- Cut glazed cake into 1-inch cubes; set aside.
- To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
- Arrange half the cake on the bottom of a trifle dish.
- Sprinkle on an even layer of blueberries.
- Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
- Repeat layers.
- Top with any remaining berries.
- Cover with plastic wrap and refrigerate before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2475 kcal, Fat 196 g, SaturatedFat 122 g, Cholesterol 600 mg, Sodium 321 mg, Carbohydrate 182 g, Sugar 138 g, Protein 25 mg
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HOW TO MAKE SUMMER FRUIT TRIFLES - ALLRECIPES
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Estimated Reading Time 4 mins
- 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.
- Strawberry Angel Food Dessert. Trifles made with angel food cake are especially light and spongy. This version is loaded with strawberries and takes a mere 15 minutes to assemble.
- Joy's Prizewinning Trifle. Here's another angel food cake trifle, but this one's layered with kiwis, strawberries, bananas, and pineapple. To get the most attractive layers, place fruit slices up against the glass before adding the filling.
- Vanilla Raspberry Trifle. Lady finger cookies (you can usually find them in the bakery section of your grocery store) are a third option for the cake filling, and make an attractive layer around the bowl.
- Fresh Peach Trifle. Berries aren't the only fruits you can use to build a trifle. Try this peach-packed beauty layered with angel food cake and vanilla yogurt.
- English Trifle. Where did trifle originate? In England, where this dessert dates back to the 16th century and is still a favorite holiday treat.
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