SIMPLE BERRY AND VANILLA CREAM TRIFLE
It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
- In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
- Cover with plastic wrap; refrigerate until ready to serve.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
27 BEST TRIFLE RECIPES
Steps:
- In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
- Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
- In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
- Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.
EASY CHOCOLATE TRIFLE RECIPE
This easy Chocolate Trifle recipe is a great Christmas Day dessert and will take pride of place on your table.
Provided by Lauren Matheson
Time 4h30m
Number Of Ingredients 8
Steps:
- Cut the chocolate roll into 1cm pieces.
- Place the cream and condensed milk into the bowl of an electric mixer and beat until soft peaks form. Set aside until needed.
- Arrange 1/3 of the chocolate roll slices over the base of a 3L serving bowl and sprinkle ? of the raspberries and cherries over the top.
- Top with ? of the custard and ? of the cream.
- Repeat in the same order until your serving bowl is filled and a layer of cream is on the top.
- Place your trifle into the fridge for a minimum of 4 hours, or overnight if possible.
- Just prior to serving, decorate the top cream layer with the Maltesers, remaining raspberries and Flake pieces.
ENGLISH TRIFLE
This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
Provided by Teri
Categories World Cuisine Recipes European UK and Ireland English
Yield 14
Number Of Ingredients 11
Steps:
- Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g
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CHRISTMAS TRIFLE! | RECIPETIN EATS
From recipetineats.com
5/5 (31)Category Christmas, DessertCuisine British, WesternTotal Time 40 mins
- Cut cake into 3 cm / 1.2" cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
- Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
- Pour HALF the cranberry jelly liquid carefully over the cake in the trifle dish. Refrigerate uncovered for 1.5 hours until it is partly set – still quite soft, but not watery (ie if you gently place a strawberry on it, it will stay on the surface).
BEST EVER TRIFLE (SO EASY) - SWEETEST MENU
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5/5 (12)Category DessertCuisine AustraliaTotal Time 40 mins
- *Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
- Begin by prepping everything. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1 inch squares.
- To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice.
- Add one third (approximately 1 and 1/3 cups) of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over 1 cup of custard.
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3.9/5 (64)Total Time 6 hrs 45 minsCategory DessertCalories 603 per serving
- Make your jelly as per the packet instructions and pour it into a large bowl and place into the fridge to set.
- Place the cream and condensed milk into the bowl of an electric mixer and beat until soft peaks form. Set aside until needed.
CLASSIC TRIFLE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine BritishCategory DessertServings 8Total Time 40 mins
- Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
- Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
- Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
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- Gently fold mascarpone cream into whipped cream. Divide the cream into 3 bowls: leave approx. 1/2 aside. The other half divide to 1 small bowl (approx. 6 tbsp) and 1 bigger.
- Add 4 tbsp of defrosted cherries and 4 tbsp of cherry juice (from defrosting) to the smallest bowl. Combine together.
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- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
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5/5 (193)Total Time 1 hr 5 minsCategory DessertsCalories 328 per serving
- Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
- Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).
- In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.
- Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.
EASY TRIFLE RECIPE. | ISLAND SMILE
From islandsmile.org
Servings 5Total Time 38 minsCategory Sweet
- Make sure the glass bowl or pyrex dish you use is completely dry. Cut the pound cake in a way you can layer the bottom of the glass dish. If you want a little more flavor to the cake slices, drain the syrup from the fruit can and drizzle over the cake slices to soak them slightly(refer to beginner’s notes above). set aside.
- Pour in 500ml milk into a microwavable bowl or measuring jar, heat until hot 2-3 minute. Add 4 tablespoons of custard powder and stir until the custard powder is completely dissolved. Transfer the custard mixture into a saucepan, cook over low-medium heat while constantly stirring with a whisk to maintain the smooth texture of the custard. Taste for sweetness and add 3 tablespoons of sugar. Maintain low-medium heat and continuously stir with a whish until the custard mix thickens. Check for consistency where when you scoop with a spoon and drop the custard mix it falls back as a thick mix. the custard should not fall as lumps. This would take about 12-15 minutes over low-medium heat do not increase heat to rush the process. Remove from stove and let it cool for a minute.
- Pour the custard mix over the layer of cake and spread evenly. Let the layer of custard cool down. 20-30 minutes. you can refrigerate to cool the custard if you are in a rush. Cut the remaining cake pieces and layer them over the custard, turn the cake pieces into a pretty design as they will be visible once the jelly layer is added.
- If you’ve drained the canned tin fruit, spread the fruit pieces over the cake. set aside or refrigerate until you make the jelly. Follow the instructions given on the jelly pack or heat 500ml water over a stovetop or microwave until hot, add the strawberry granules and dissolve it. Let the jelly slightly cool for 15 minutes. Take out the trifle from the fridge and gently pour in the jelly liquid. you’ll notice the top cake slices floating, that’s fine gently press them down then refrigerate the trifle to set. this should take between 3-5 hours. Serve the trifle when set.
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