White Chocolate Irish Cream Berry Trifle Recipes

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IRISH CREME CHOCOLATE TRIFLE



Irish Creme Chocolate Trifle image

I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped

Steps:

  • Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 363mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

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

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

WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE



White Chocolate, Irish Cream & Berry Trifle image

This is another of my friend Mim's recipes, it originally came from Aust. Womans Day magazine. Sponge fingers could be used instead of sponge cake if they are already in the pantry.

Provided by Ninna

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sponge cakes, layers
300 ml cream, thickened
1/3 cup icing sugar
500 g mascarpone cheese
1 cup irish cream
80 g white chocolate, grated
80 g milk chocolate, grated
2 cups frozen mixed berries
chocolate curls (optional)

Steps:

  • Cut each sponge cake into small squares.
  • Whip cream and icing sugar together until soft peaks form.
  • Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
  • Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
  • Sprinkle with half the combined white and milk chocolate and half the mixed berries.
  • Repeat layers, cover and chill for 3 hours or overnight.
  • To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.

Nutrition Facts : Calories 1136, Fat 42.2, SaturatedFat 23.4, Cholesterol 324.9, Sodium 616.2, Carbohydrate 175.2, Fiber 1.8, Sugar 115.6, Protein 16.7

BERRIES & CREAM TRIFLES



Berries & Cream Trifles image

Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
1 cup fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 cup whole-milk ricotta cheese
4 ounces cream cheese, cubed and softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

Steps:

  • In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

Nutrition Facts :

WHITE CHOCOLATE CHERRY TRIFLE



White Chocolate Cherry Trifle image

I learned to make this from a wonderful Welsh woman who was an incredible cook. She taught me many things - this was one of my favorite desserts.

Provided by P48422

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

6 tablespoons clarified butter
2 teaspoons vanilla
2 cups sifted cake flour
1 1/3 cups fine sugar
8 large eggs
2 (1 lb) cans dark sweet cherries, in their juice (not in syrup!)
2 tablespoons granulated sugar
1/4 cup ruby port
1 slice lemon (1/4" thick)
9 ounces white chocolate, melted
5 tablespoons water
1 1/2 cups heavy whipping cream
3 large egg whites
shaved white chocolate, garnish
shaved dark chocolate, garnish

Steps:

  • Make the cake: Oven to 350 degrees F.
  • Line the bottom of (2) 9" round pans with parchment.
  • Combine the clarified butter and vanilla in a small bowl.
  • Set aside somewhere warm (you want the butter to stay melted).
  • Combine the flour with 6 tbl.
  • of the sugar and sift TWICE.
  • Set aside.
  • In the mixer, combine the eggs and rest of the sugar.
  • Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
  • Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
  • Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
  • Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
  • Fold in half the remaining, then the rest.
  • Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
  • Gently fold that back into the batter.
  • Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
  • Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
  • Set aside.
  • Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
  • Take of heat and let stand until cool.
  • Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
  • Stir until smooth.
  • Let cool.
  • Whip the cream until soft peaks form, not too stiff.
  • Set aside.
  • Wipe your mixing bowl out with a dash of vinegar.
  • Add the whites and whip until stiff, but not dry.
  • Fold one fourth of the whites into the white chocolate.
  • Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
  • Chill until needed.
  • TO ASSEMBLE THE TRIFLE: Slice each cake in half.
  • Discard one layer.
  • Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
  • Place one slice of cake on top and press down lightly so it lays even in the dish.
  • Ladle some of the cherry syrup onto the cake so it soaks in.
  • Put about 1 1/2- 2 c.
  • mousse on top and top with half the cherries.
  • Place another cake layer on top, and repeat.
  • place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
  • Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
  • Decorate with shaved white and dark chocolate.
  • Refrigerate until service.
  • **NOTE:If you have some home canned cherries, use them, they will be so much better.
  • If you have access to fresh cherries at any time simply use 1 lb.
  • of them, and poach them in red wine or port, sugar and the lemon slice.

Nutrition Facts : Calories 651.2, Fat 32.6, SaturatedFat 18.9, Cholesterol 240, Sodium 112.1, Carbohydrate 78.6, Fiber 1.8, Sugar 54.5, Protein 11.4

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