Vanilla Raspberry Trifle Recipes

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RASPBERRY VANILLA TRIFLE



Raspberry Vanilla Trifle image

When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 10

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup seedless raspberry jam
1/4 cup orange juice
10 soft macaroon cookies
2 cups fresh or frozen unsweetened raspberries, thawed and drained
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 cup sliced almonds, toasted

Steps:

  • In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice. , Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight., Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs.

Nutrition Facts : Calories 327 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

VANILLA RASPBERRY TRIFLE



Vanilla Raspberry Trifle image

My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.

Provided by chefbrown

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8

2 (3 ounce) packages ladyfingers
½ cup rum, or to taste
1 pint raspberries
4 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 orange, zested
1 pint heavy whipping cream
1 (2.25 ounce) package slivered almonds

Steps:

  • Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
  • Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
  • Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g

RASPBERRY ORANGE TRIFLE



Raspberry Orange Trifle image

Provided by Ina Garten

Categories     dessert

Time 2h12m

Yield 6 to 8 servings

Number Of Ingredients 27

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
  • Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  • Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon 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 raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

RASPBERRY TRIFLE



Raspberry Trifle image

Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 5

1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish

Steps:

  • Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

CREAMY FRENCH VANILLA-RASPBERRY TRIFLE



Creamy French Vanilla-Raspberry Trifle image

Celebrate a special day with our Creamy French Vanilla-Raspberry Trifle or make an ordinary day extraordinary. People swoon at the layers of angel food cake, French Vanilla pudding and raspberries. They'll be happy no matter what the occasion with our Creamy French Vanilla-Raspberry Trifle.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 10 servings, 2/3 cup each

Number Of Ingredients 6

3 Tbsp. orange-flavored liqueur
1 pkg. (10 oz.) prepared angel food cake, cut into 2-inch cubes
2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding
2-1/2 cups milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 pkg. (12 oz. each) frozen unsweetened raspberries, thawed, well drained

Steps:

  • Drizzle liqueur over cake cubes in large bowl; toss to coat.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup COOL WHIP.
  • Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers.
  • Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 49 g, Fiber 5 g, Sugar 23 g, Protein 5 g

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 20

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

VICTORIAN RASPBERRY TRIFLE



Victorian Raspberry Trifle image

This was served to me at a ladies luncheon. It took months to talk the hostess into giving up the recipe. She did so only after I promised no substitutions. It's an elegant, delicious dessert. Triffle supposedly got it's name by the way polite ladies responded to the question "would you like dessert?" So as not to appear gluttonous a polite lady would respond "Yes please, just a triffle." I don't know if that's true but it's a cute story.

Provided by racrgal

Categories     Dessert

Time 4h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

1 (5 ounce) package vanilla pudding mix, not instant
1 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 (10 ounce) jar seedless raspberry jam
10 ounces angel food cake
2/3 cup slivered almonds, toasted
1 pint raspberries
mint sprig, for garnish

Steps:

  • Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
  • Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
  • Reserve as many raspberries & almonds as you desire for top garnish.
  • Prepare pudding.
  • Whip cream with sugar and vanilla.
  • Warm preserves until liquid.
  • In a straight sided trifle bowl place half the cake cubes.
  • Pour half the preserves over the cake.
  • Sprinkle half of raspberries and half of almonds over the preserves.
  • Cover with half the pudding.
  • Cover with half the whipped cream.
  • Repeat layers with remaining ingredients, finishing with whipped cream.
  • Chill at least four hours but overnight is best.
  • Garnish with reserved raspberries and almonds just before serving.
  • Garnish with mint if you like but it's beautiful without it.

Nutrition Facts : Calories 365.1, Fat 18, SaturatedFat 9.4, Cholesterol 54.3, Sodium 231.8, Carbohydrate 48.7, Fiber 2.8, Sugar 31.6, Protein 4

RASPBERRY AND MARSALA TRIFLE



Raspberry and Marsala Trifle image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Marsala     Summer     Chill     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

Cake
1 18 1/2-ounce package Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
2/3 cup dry Marsala
Filling
3 12-ounce packages frozen unsweetened raspberries, thawed, drained
3 tablespoons plus 3/4 cup sugar
9 large egg yolks
1 cup dry Marsala
1 1/2 cups chilled whipping cream
1 1/2-pint basket fresh raspberries

Steps:

  • For Cake:
  • Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  • For filling:
  • Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
  • Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
  • Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
  • Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
  • Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

INDIVIDUAL RASPBERRY AND BANANA TRIFLES



Individual Raspberry and Banana Trifles image

Categories     Cake     Blender     Mixer     Dessert     Bake     Freeze/Chill     Passover     Raspberry     Banana     Kosher     Bon Appétit

Yield Serves 12

Number Of Ingredients 25

Raspberry sauce
2 12-ounce bags frozen unsweetened raspberries, thawed
3/4 cup sugar
Custard
3/4 cup sugar
3 tablespoons potato starch
2 3/4 cups liquid nondairy creamer
6 large egg yolks
1 tablespoon grated lemon peel
1 teaspoon fresh lemon juice
6 tablespoons (3/4 stick) unsalted pareve margarine, diced
Cake
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/2 cup matzo cake meal
1/2 cup potato starch
8 large eggs, separated
1 1/2 cups sugar
1/2 teaspoon coarse salt
6 ripe bananas, peeled, thinly sliced
Fresh mint sprigs (optional)
Lemon twists (optional)
Additional banana slices (optional)

Steps:

  • For sauce:
  • Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
  • For custard:
  • Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
  • For cake:
  • Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
  • Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
  • Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
  • Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.

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Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
From vanillapura.com


VANILLA TRIFLE - SPACESHIPS AND LASER BEAMS
2022-04-19 STEP FOUR: Add ⅓ of each berry on top of the layer of pudding. STEP FIVE: Add ½ of the Cool Whip to the top of the berries. STEP SIX: Repeat the layers from step two through step five (cake, pudding, berries, Cool Whip). STEP SEVEN: Add the remaining ⅓ berries to the top of the trifle.
From spaceshipsandlaserbeams.com


VANILLA RASPBERRY TRIFLE | RECIPE | RASPBERRY DESSERTS, RASPBERRY ...
Aug 14, 2014 - Rum-soaked ladyfingers are layered with raspberries and vanilla pudding for a festive trifle perfect for the holiday season. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


BEST RASPBERRY ORANGE TRIFLE RECIPES - FOOD NETWORK CANADA
2015-07-10 Step 1. Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside. Step 2. Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream.
From foodnetwork.ca


RASPBERRY TRIFLE RECIPE - PILLSBURY.COM
Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours. 2 Split ladyfingers horizontally in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of …
From pillsbury.com


JELLO TRIFLE - AMANDA'S COOKIN' - TRIFLES & PARFAITS
2021-06-06 Chop all the fruit (except a few pieces for garnish). Keep in a bowl to the side. First, add a layer of cake to the bottom of the trifle dish. Next, add a layer of vanilla wafers on top. Layering some along the side of the dish as well. Then …
From amandascookin.com


RASPBERRY - VANILLA TRIFLE - RECIPE | COOKS.COM
1 sm. pkg. vanilla pudding (not instant) 2 3/4 c. milk 2 (10 oz.) pkgs. frozen red raspberries, thawed 3/4 c. orange juice 1 (10 oz.) pound cake, thawed
From cooks.com


RASPBERRY-VANILLA TRIFLE - RECIPE | COOKS.COM
1 (4 serving size) pkg. vanilla pudding, not instant 2 3/4 c. milk 2 (10 oz. each) pkg. frozen red raspberries, thawed 3/4 c. dry sherry wine or orange juice
From cooks.com


FROZEN RASPBERRY AND MANGO TRIFLE - RICARDO
Using a 2-tbsp (30 ml) ice cream scoop, shape 4 scoops of vanilla ice cream, 3 of raspberry sorbet and 3 of mango sorbet. Place on a parchment-lined plate in the freezer while preparing the trifle. Arrange one-third of the cake cubes over the bottom of the pan. Still using the ice cream scoop, arrange a layer of ice cream and sorbet over the ...
From ricardocuisine.com


CRANBERRY AND RASPBERRY TRIFLE | RICARDO
In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form. At the bottom of a 12-cup (3 litre) glass serving bowl, spread 1/2 cup (125 ml) of the whipped cream. Place 16 half-cookies against the sides of the bowl and arrange 8 half-cookies, briefly dipped in the milk, on the surface of the cream.
From ricardocuisine.com


BERRY TRIFLE RECIPE WITH STRAWBERRIES, BLUEBERRIES & RASPBERRIES
2021-03-07 Step 2: Assemble the trifle and chill. In a trifle dish or serving bowl, layer about half of the angel food cake pieces. Top the cake pieces with about half of the pudding. Add a layer of berries, about 1/2 a cup of each kind of berry. Top the berries with whipped cream or Cool Whip.
From lifeloveandsugar.com


FRENCH VANILLA SUMMER TRIFLE RECIPE - FOOD NEWS
French Vanilla Trifle Cake 2 cups sugar 1 cup unsalted butter, softened 3 large eggs 2 teaspoons vanilla extract 1/4 teaspoons almond extract 3 cups cake flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk ... This mixed summer berry trifle recipe is a delightful, show stopping dessert. Angel food cake layered with sweet cream ...
From foodnewsnews.com


VANILLA RASPBERRY TRIFLE | RECIPE | RASPBERRY TRIFLE, TRIFLE RECIPE ...
Oct 20, 2016 - Rum-soaked ladyfingers are layered with raspberries and vanilla pudding for a festive trifle perfect for the holiday season. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


CHOCOLATE RASPBERRY PROTEIN TRIFLE - HAYL'S KITCHEN
2022-01-25 Instructions. Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper. In a bowl, whisk cocoa powder, chocolate protein powders, zero calorie sugar replacement, flour and baking soda. In a large …
From haylskitchen.com


HOW TO MAKE A TRIFLE - SPEND WITH PENNIES
2022-06-25 Heat to a boil over medium-low heat while constantly stirring. Let boil for 1 minute while whisking. Remove from the heat and stir in butter and vanilla and pour into a medium bowl. Cover with plastic wrap allowing the wrap to rest on the surface of the custard and refrigerate to cool completely, at least 2 hours.
From spendwithpennies.com


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