Snowy Cherry Trifles Recipes

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TOWERING CHERRY TRIFLE



Towering Cherry Trifle image

Trifle is very traditional British dessert, all about generosity and layers. It's the perfect chilled make-ahead dessert of fruit jelly, sponge cake covered with layers of custard and jelly, and topped with whipped cream.

Provided by Food Network

Categories     dessert

Time 9h10m

Yield 8 to 10 servings

Number Of Ingredients 17

One 10-ounce bag frozen pitted dark sweet cherries, thawed, not drained
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon orange zest (save the rest of the orange for assembling the trifle)
One 3-ounce (85-gram) packet vegan raspberry jelly granules
2 to 2 1/2 cups boiling water
One 10-ounce bag frozen pitted dark sweet cherries, thawed and drained
2 cups vegan heavy cream
1 pound vanilla pound cake (I use a vegan cake mix)
Zest of the remaining orange
3 ounces (90 grams) dark chocolate, thinly sliced
32 ounces store-bought or homemade Vanilla Custard, recipe follows
2 tablespoons store-bought toasted flaked almonds
4 cups cashew milk
1/2 cup superfine sugar
2 teaspoons vanilla extract
1/8 teaspoon ground turmeric
1/2 cup cornstarch mixed with 2 tablespoons cashew milk

Steps:

  • For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
  • For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
  • Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
  • Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
  • Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
  • Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
  • Next pour over the cherry compote, again starting at the edges.
  • Stir the reserved jelly to break it up and spoon it on top of the compote layer.
  • Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
  • Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

CHERRIES IN THE SNOW TRIFLE! " FOURTH OF JULY VERSION"



Cherries in the Snow Trifle!

I have made this for many years at Christmas time, but this year I am going to add fresh Blueberries for a 4th of July Red-White and Blue Dessert. With little flags in the top! :-)

Provided by Koechin Chef

Categories     Dessert

Time 10m

Yield 1 c, 16 serving(s)

Number Of Ingredients 7

1 angel food cake
2 (8 ounce) bars reduced-fat cream cheese
2 (12 ounce) containers Cool Whip, thawed
2 (20 ounce) cans cherry pie filling
1 teaspoon almond extract
1/4 cup cherry brandy (optional)
1 pint blueberries (optional)

Steps:

  • Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
  • Beat the soft cream cheese with 1 teaspoons Almond extract.
  • Fold in the Cool Whip.
  • Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
  • To assemble: In your triffle dish 3 layers of each.
  • 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
  • Next a layer of cherry pie filling.
  • Next 1/3rd of the cream cheese mixture. Cover with blueberries.
  • Repeat 2 more times.
  • I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
  • You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.

Nutrition Facts : Calories 370.2, Fat 15.3, SaturatedFat 11.9, Cholesterol 15.3, Sodium 347, Carbohydrate 53.9, Fiber 0.5, Sugar 22.9, Protein 5.3

CHERRIES IN THE SNOW



Cherries In The Snow image

I have been making this for several years. It is really a hit in the winter because it looks like it's name. Easy to do, no baking if you buy the angel food cake.

Provided by Gail Charbonneau

Categories     Other Desserts

Time 30m

Number Of Ingredients 5

8 oz tub fat free cream cheese
1 c sifted powdered sugar
12 oz lite coolwhip, thawed
8 c 1" cubed angel food cake (12 ounces}
2 can(s) 20 ounces each lite cherry pie filling

Steps:

  • 1. Beat the cream cheese at medium speed of mixer until smooth. Gradually add the powdered sugar, beating until blended. Gently fold in coolwhip.
  • 2. Place half the cake cubes in a trifle dish or large glass bowl; top with half the cheese mixture. Spread half the cherry pie filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry pie filling. cover and chill.

CLASSIC TRIFLE



Classic trifle image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium

MARY'S ROYAL CHERRY TRIFLE



Mary's royal cherry trifle image

Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard

Provided by Mary Berry

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 12

450g cherry , reserve a few lovely cherries for the top and stone the rest
340g jar cherry jam or conserve
450g madeira cake , cut int 1cm-thick slices
100ml kirsch or cherry brandy
10 ratafia biscuits or 5 amaretti biscuits, broken
300ml double cream , whipped lightly
50g caster sugar
50g cornflour
1 tsp vanilla extract
2 large eggs , plus 1 egg yolk
300ml milk
300ml whipping cream

Steps:

  • First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
  • Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
  • Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
  • Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
  • Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Nutrition Facts : Calories 886 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

HEAVENLY CHERRY ANGEL FOOD TRIFLE



Heavenly Cherry Angel Food Trifle image

Cherries are a major crop in New York. Each year, a cherry recipe contest is held to celebrate George Washington's birthday-and I won with this recipe! -Hyacinth Rizzo, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7

5 cups angel food cake cubes
1/4 cup cherry liqueur, optional
1 cup confectioners' sugar
3 ounces cream cheese, softened
8 ounces frozen nondairy whipped topping, thawed, divided
1/2 cup toasted chopped pecans
1 can (21 ounces) cherry filling or topping

Steps:

  • Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 203mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

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).

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