The Grand Finale Grand Trifle Recipes

THE GRAND FINALE GRAND TRIFLE

Steps:

• In 8 large brandy sniffers or a 2-quart clear glass bowl, layer ingredients in order given, and garnish with cherries. Chill about an hour to blend flavors.

EASY GRAND RASPBERRY TRIFLE

Steps:

• For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
• For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
• In a large bowl, whip the cream and sugar to siff peaks.
• Brush both sides of each silce of pound cake with the cooled 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 the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
• **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.

GRANDFAN'S TRIFLE

Steps:

• Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
• Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
• Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

EDELWEISS TORTE

Steps:

• Melt chocolate and butter in a small pan over low heat. Beat eggs with a whisk until light and foamy. Gradually beat in sugar, flour, and vanilla to eggs. Add butter/chocolate mixture. Pour into a well buttered 9-inch pie pan. Bake at 325-350° for 25-30 minutes. (Do not over-bake...will sink slightly in middle.) Serve warm or cold. Top with whipped cream and chocolate slivers. Freezes beautifully!

TWINKIE TREAT

Steps:

• Place all the Twinkies in a 9x13-inch pan (may have to squeeze them to fit). Mix Jell-O according to directions on package. Pour over Twinkies. Prepare pudding mix as directed on package. Pour over Jell-O. Spread pie filling over pudding. Top with whipped topping and sprinkle nuts over all. Chill at least 2 hours before serving. Even better to refrigerate overnight. Editor's Extra: Pudding comes in two sizes, small and large. Though ounces vary among brands, the small size is around 3 ounces, and the large around 6.

THE GRAND FINALE GRAND TRIFLE

Steps:

• In 8 large brandy snifters or a 2-quart clear bowl, layer ingredients in order given and garnish with cherries. Chill about an hour to blend flavors.