Triple Orange Layer Trifle Recipes

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ORANGE BLOSSOM TRIFLE



Orange Blossom Trifle image

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

Provided by CHEFBETHPHX

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 5h25m

Yield 12

Number Of Ingredients 7

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

Steps:

  • Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  • Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
  • To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g

BLOOD ORANGE TRIFLES



Blood Orange Trifles image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 8

5 blood oranges
2/3 cup sugar
3 tablespoons orange-flavored liqueur
3 large egg yolks
1 teaspoon lemon juice
1/2 cup cold heavy cream
14 crisp ladyfingers, broken in half
Chopped pistachios, for topping

Steps:

  • Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
  • Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
  • Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
  • To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.

TRIPLE ORANGE LAYER TRIFLE



Triple Orange Layer Trifle image

Make and share this Triple Orange Layer Trifle recipe from Food.com.

Provided by bugsbunnyfan

Categories     Dessert

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

1 angel food cake
2 (11 ounce) cans mandarin oranges
2 (3 ounce) packages orange gelatin
1 quart Orange sherbet, softened
12 ounces whipped topping

Steps:

  • Cut the cake into bite sized pieces.
  • Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
  • Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
  • Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
  • Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
  • Chill, covered, for 6 to 8 hours. Top with reserved orange slices.

Nutrition Facts : Calories 357.3, Fat 8, SaturatedFat 4.8, Cholesterol 22.8, Sodium 381.6, Carbohydrate 67.7, Fiber 2.7, Sugar 47.2, Protein 6.1

TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY



Triple Chocolate Trifle Recipe by Tasty image

Here's what you need: whole milk, cream, granulated sugar, cocoa powder, cornstarch, kosher salt, unsalted butter, vanilla extract, heavy whipping cream, powdered sugar, unsweetened cocoa powder, heavy cream, dark chocolate chip, chocolate pound cake, chocolate sandwich cookie, chocolate caramel candy, fresh raspberry, fresh mint leaf, chocolate spoon, wide-mouth mason jars

Provided by Katie Aubin

Categories     Desserts

Yield 2 servings

Number Of Ingredients 20

1 cup whole milk
1 can cream
½ cup granulated sugar
¼ cup cocoa powder
3 tablespoons cornstarch
¼ teaspoon kosher salt
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder
¼ cup heavy cream
3 tablespoons dark chocolate chip
7 oz chocolate pound cake, cut into 1/2 in
½ cup chocolate sandwich cookie, finely crushed
½ cup chocolate caramel candy, chopped
fresh raspberry, for garnish
fresh mint leaf, for garnish
chocolate spoon, optional, for serving
2 wide-mouth mason jars

Steps:

  • Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
  • Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
  • Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
  • Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
  • Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
  • Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
  • Enjoy!

ACCIDENTALLY FABULOUS ORANGE TRIFLE!



Accidentally Fabulous Orange Trifle! image

Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!

Provided by Belinda in Austin

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
1 (3 ounce) box orange Jell-O
1/2 teaspoon orange extract
3 1/2 ounces instant vanilla pudding
2 cups milk
12 ounces Cool Whip
6 clementines, peeled and sectioned

Steps:

  • Preheat oven to 350 degrees. Grease and flour your pan.
  • Prepare cake mix according to directions.
  • Remove 1 1/2 cups of the batter and set aside.
  • Pour remaining batter into the pan.
  • Stir dry orange jello into the 1 1/2 cups batter.
  • Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
  • Bake according to cake mix directions.
  • Cool and crumble.
  • Make the vanilla pudding, according to the box, with the 2 cups of milk.
  • In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
  • Continue for another layer.
  • For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.

Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9

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