Watermelon Creme Trifle Recipes

LEMON-SCENTED MASCARPONE TRIFLE

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

WATERMELON-ROSE TRIFLE

Steps:

• Prepare the watermelon: Use a serrated knife to carefully remove the watermelon rind, then cut the watermelon into 1/2-inch-thick slices. Transfer slices to a wire rack. Sprinkle rose water and sugar on top, and let the fruit macerate for about 30 minutes. Pat dry on both sides with paper towels, and cut into 2-inch pieces.
• Prepare the almond dacquoise: Heat the oven to 400. Line a 13-by-18-inch baking sheet with parchment paper; grease the top of the parchment paper with cooking spray. Put the almonds in a food processor, and process until finely ground. Transfer 1 cup ground almonds to a medium bowl, and stir in the confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until soft peaks form, about 90 seconds, then gradually add the granulated sugar and continue beating until the mixture is stiff and shiny, about 2 minutes. Fold in the almond mixture, transfer the mixture to the prepared baking sheet, and spread out in an even layer. Bake until light golden, about 10 to 15 minutes, then set aside to cool.
• Prepare the rose cream: In a stand mixer fitted with a whisk attachment, beat the cream and sugar on medium until soft peaks form, about 2 minutes. Add the rose water, and continue whipping just until the mixture forms stiff peaks, another 1 or 2 minutes.
• Invert the dacquoise onto a cutting board, then peel off and discard the parchment paper. If the outer edges of the dacquoise have browned and are crisp, trim them off (to snack on!). Cut the cake into 2-inch squares. Use about half the cake pieces to cover the bottom of a 9-by-13-inch glass baking dish. Spread 1/3 of the rose cream over the cake, then scatter with half the ground almonds. Add watermelon pieces to cover (you can eat any watermelon that remains after this), then sprinkle with the remaining ground almonds. Spread half the remaining rose cream over the watermelon, and top with remaining cake pieces. Finish with all the rose cream, and place in the fridge to firm up for at least 1 hour (or up to overnight).
• Just before serving, mix the strawberries, sugar and rose water in a medium bowl. Scatter on top of the cake, and sprinkle with pistachios and rose petals. To serve, scoop the trifle into bowls.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

WATERMELON CREME TRIFLE

Steps:

• Note: I couldn't find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
• Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
• Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
• To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
• Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
• Repeat layers.
• Top with the reserved cool whip.
• Cover and chill for 2 hours before serving.

LIME CREAM TRIFLE

Steps:

• Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
• Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
• To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.

LADYFINGER TRIFLE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

BOSTON CREME TRIFLE

Steps:

• Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.
• Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.
• Gradually stir in milk until smooth.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.
• In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.
• Gradually stir egg mixture into hot misture.
• Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.
• Stir in butter and vanilla.
• Place plastic wrap directly on custard; refrigerate until cool.
• In large bowl, combine remaining ingredients; beat until stiff peaks form.
• To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.
• Repeat, making 3 layers.
• Garnish with chocolate curls if desired.

WATERMELON AND MANGO WITH LIME

Steps:

• Toss together all ingredients and chill, covered, stirring occasionally, 20 minutes.