Aunt Andreas Fruit Triffle Recipes

Steps:

• Arrange a layer of ladyfingers in a trifle dish or large bowl, breaking the ladyfingers in half as needed to fit the sides. Cover with 1/2 to 1 inch of Pastry Cream, followed by a quarter each of the jam, fruit and whipped cream. Repeat the layering 3 more times or until you have used up all of the ingredients. Serve with a spoon to make sure everyone gets all of the layers. Enjoy!
• Put the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and milk a second bowl. Beat both with a whisk to a homogeneous mixture -- no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla pod. Whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
• Return the pan to a medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!). Transfer to a bowl and chill; this can be done really quickly over an ice bath.

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Steps:

• In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
• Line the bottowm of a trifle bowl with half of the cake slices.
• Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
• Spoon half the prepared pudding evenly over the fruit and cake.
• Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
• Chill at least 2 hours before serving.

Steps:

• Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
• Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. , Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.

Steps:

• Place cake cubes in a large bowl. Drizzle with brandy; toss to coat., In a small saucepan, combine the sugar, flour and salt. Gradually stir in cream until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat. Stir in butter, vanilla and cinnamon. Cool completely., In a small bowl, combine the preserves and pecans; set aside. For whipped cream, in a large bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, custard, pecan mixture and whipped cream. Repeat twice. Garnish with additional pecans. Cover and refrigerate for at least 1 hour before serving.