Three Berry Trifle Recipes

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BERRY TRIFLE



Berry Trifle image

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

Provided by Tyler Florence

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 11

1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick

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Steps:

  • Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  • Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
  • In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
  • To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

THREE-BERRY TRIFLE



Three-Berry Trifle image

Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 pint (2 cups) strawberries, halved
1/3 cup granulated sugar
1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
1 cup whipping cream
2 tablespoons powdered sugar

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Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
  • In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
  • Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 28 g, TransFat 0 g

BERRY TRIFLE



Berry Trifle image

This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.

Provided by IRON CHEF

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 18

Number Of Ingredients 9

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

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Steps:

  • Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  • In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g

THREE-BERRY LEMON TRIFLE



Three-Berry Lemon Trifle image

This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1 can (14 ounces) fat-free sweetened condensed milk
1 cup fat-free reduced-sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

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Steps:

  • In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CANADA DAY THREE BERRY TRIFLE



Canada Day Three Berry Trifle image

Trifle is my favourite dessert and I have been making it for decades, probably not the same way twice! A good dessert to make when you are doing other things and can walk away and come back to it as you have time. Reserve a few pieces of each fruit for garnish.

Provided by Phoebe

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h50m

Yield 10

Number Of Ingredients 13

2 cups cubed angel food cake
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
3 cups boiling water, divided
3 cups cold water, divided
2 cups fresh raspberries
2 (3.5 ounce) packages instant vanilla pudding mix, divided
4 cups milk, divided
1 (3 ounce) package cherry-flavored gelatin mix (such as Jell-O®)
2 cups pitted and halved fresh cherries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 cups halved fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
¼ cup fresh raspberries, cherries, and strawberries for garnish

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Steps:

  • Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
  • Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
  • Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
  • Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
  • Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
  • Spread whipped topping over trifle; garnish the top with reserved berries.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 66.7 g, Cholesterol 7.8 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 490.9 mg, Sugar 55.7 g

MIXED BERRY TRIFLE



Mixed Berry Trifle image

Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 15

3 pints (2 pounds, 4 ounces) strawberries, hulled and halved
1/2 cup sugar, plus 1 tablespoon for cream
Pinch of salt
1 loaf brioche, crusts removed, cut into 1-inch slices
1/2 cup maple syrup
3 cups mixed berries (blueberries, raspberries, blackberries)
1 cup heavy cream
2 cups whole milk
1 cup heavy cream
Pinch of kosher salt
1 vanilla bean, split and scraped, pod reserved
1/2 cup cornstarch
1 cup sugar
4 large eggs
1 stick unsalted butter, cut into pieces

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Steps:

  • Make pastry cream:In a medium saucepan, combine milk, cream, salt, and vanilla bean. Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot.
  • Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Strain through a fine sieve, then whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.
  • Assemble the trifle:Mash strawberries with 1/2 cup sugar and salt. Let stand 30 minutes.
  • Brush brioche with syrup and tear into large pieces. Layer bread in bottom of a 14-cup (5-by-7-inch) trifle dish or bowl. Spread 1 generous cup macerated berries over top, then 1 cup pastry cream and 1 cup whole berries. Repeat layering twice more. Refrigerate overnight.
  • Whip heavy cream to medium peaks with 1 tablespoon sugar and spoon over top. Garnish with fresh berries.

Nutrition Facts : Calories 720 g, Cholesterol 249 g, Fat 35 g, Protein 10 g, Sodium 308 g

TRI-BERRY TRIFLE



Tri-Berry Trifle image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 10

2 cups heavy whipping cream
1 cup creme fraiche
1 cup cold milk
One 3.4-ounce package instant vanilla pudding mix
One store-bought pound cake, cut into cubes (6 cups)
2 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
Zest of 1 lemon, for garnish
Mint sprig, for garnish

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Steps:

  • In a stand mixer, whip the cream until soft peaks form, then set aside. In a large bowl, beat the creme fraiche, milk and pudding mix until thickened. Fold in the whipped cream and set aside.
  • Place half of the cubed pound cake in the bottom of the trifle dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint.

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