CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
BERRY-CITRUS TRIFLE
Provided by Marissa Goldberg
Categories Berry Dessert Low Fat Low Cal Orange Mint Healthy Orange Juice Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- In a glass bowl, whisk eggs, juice, zest and 1/4 cup sugar. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to medium-low and set bowl over pan. (Bottom of bowl should sit above the water without touching it.) Cook egg mixture, stirring occasionally, until thick enough to coat a spoon, about 20 minutes. Whisk in gelatin until fully dissolved. Remove bowl from heat; pour curd evenly among four 5-ounce serving glasses; refrigerate until solid, about 2 hours. In a small saucepan over medium-high heat, cook berries with remaining 3 tablespoons sugar, stirring occasionally, until berries break down, liquefy and start to bubble, about 10 minutes. In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved. Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes. Remove from heat and stir in chopped mint; let cool completely. Spoon berry sauce evenly over curd. Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs.
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
LEMON-BERRY TRIFLE
Try your hand at this easy Lemon-Berry Trifle for dessert. Enjoy the glorious marriage of citrus and berry flavors in this Lemon-Berry Trifle for all to enjoy. You'll love this for your next dessert.
Provided by My Food and Family
Categories Spring 2019
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half (about 1-1/2 cups) of the COOL WHIP.
- Crumble 3 cookies; reserve for garnish along with 1/4 cup of the strawberries. Place 6 of the remaining cookies in single layer on bottom of trifle dish; top with layers of 1/3 each of the pudding mixture and remaining strawberries.
- Cover with layers of half each of the remaining cookies, pudding mixture and remaining strawberries; repeat layers. Top with remaining COOL WHIP.
- Refrigerate 1 hour. Top with reserved strawberries and crumbled cookies just before serving. Sprinkle with lemon zest.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9953 g, Sugar 0 g, Protein 4 g
CITRUS BERRY TRIFLE
I definitely can't take any credit for this recipe. A friend of mine made it and I copied the recipe word for word. It's a wonderful, light dessert that just screams summertime.
Provided by Rookie Chef
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Fold in cool whip.
- Place half of cake cubes in trifle bowl.
- Top with 1/2 of lemon mixture and 1/2 of berries.
- Repeat layers.
Nutrition Facts : Calories 458.3, Fat 9.8, SaturatedFat 7, Cholesterol 18, Sodium 463.9, Carbohydrate 85.1, Fiber 2.2, Sugar 61.1, Protein 10.4
CITRUS TRIFLE
A trifle bursting with flavor!!! Using blood orange juice(which is orange flavored with overtones of strawberry and raspberries)to flavor the cake, combined with strawberries and red raspberry preserves and the creaminess of the pudding and whipped topping makes for a sensational dessert. This dessert could be lightened by using light or fat free pudding and whipped topping.
Provided by diner524
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
- In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
- Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
- While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
- Assembly:.
- In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.
Nutrition Facts : Calories 435.9, Fat 15.2, SaturatedFat 9.2, Cholesterol 39.9, Sodium 631, Carbohydrate 70.1, Fiber 1.6, Sugar 51, Protein 6
VERY BERRY TRIFLE
Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
- Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
- To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.
Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium
CANADA DAY THREE BERRY TRIFLE
Trifle is my favourite dessert and I have been making it for decades, probably not the same way twice! A good dessert to make when you are doing other things and can walk away and come back to it as you have time. Reserve a few pieces of each fruit for garnish.
Provided by Phoebe
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h50m
Yield 10
Number Of Ingredients 13
Steps:
- Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
- Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
- Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
- Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
- Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
- Spread whipped topping over trifle; garnish the top with reserved berries.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 66.7 g, Cholesterol 7.8 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 490.9 mg, Sugar 55.7 g
BERRIES & CREAM TRIFLES
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
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 :
More about "berry citrus trifle recipes"
CITRUS BERRY TRIFLE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (2)Category Comfort FoodsServings 12Total Time 1 hr 20 mins
- CITRUS WHIPPED CREAM: Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment and whip on the medium-low speed for 3-4 minutes or until soft peaks begin to form. Stop the mixer, add the powdered sugar and start the mixer on the stir setting until the powdered sugar is mixed in, continue to beat on medium speed for 2-3 minutes or until the whipped cream thickens and holds its shape. Using a rubber spatula, fold in the prepared lemon curd carefully so the whipped cream doesn't deflate too much. Let cool for 1 hour in the refrigerator before assembling trifle.
- ASSEMBLY: Combine the jam and ¼ cup orange juice in a microwave-safe bowl and microwave for 30 seconds to loosen the jam, mix with a spoon, set aside. Pour the remaining 1 cup of orange juice into a shallow baking dish. Do a super quick dip of the pound cake slices into the orange juice and place them in your trifle dish. You don't want the cake slices to be soaking wet just lightly moist. I used about 4-5 slices per layer to cover the bottom evenly. Then drizzle on ⅓ of the jam on top of the pound cake layer, followed by ⅓ of the whipped cream topping, and ⅓ of the mixed berries. Repeat the cake layer, jam, whipped cream, and berries until you end with the berries on the third layer. Let cool for several hours and ideally for 24 hours before serving.
BERRY-CITRUS TRIFLE RECIPE | SELF
From self.com
Estimated Reading Time 1 min
BERRY TRIFLE RECIPE WITH STRAWBERRIES, BLUEBERRIES & RASPBERRIES
From lifeloveandsugar.com
CITRUS BERRY TRIFLE | OCEAN SPRAY®
From oceanspray.com
CITRUS TRIFLE - LUNDS & BYERLYS
From lundsandbyerlys.com
LEMON SWISS ROLL AND AMARETTI TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
PLATINUM JUBILEE: LEMON AND AMARETTI TRIFLE TO BE OFFICIAL PUDDING
From bbc.co.uk
CREAMY CITRUS TRIFLE RECIPE - FOOD NEWS
From foodnewsnews.com
A SIMPLE AND EASY FRESH BERRY TRIFLE - START WITH THE BED
From startwiththebed.com
CITRUS TRIFLE - LUNDS & BYERLYS
From lundsandbyerlys.com
LEMON BERRY TRIFLE (FIVE INGREDIENTS!) – JAMIE COOKS IT UP
From jamiecooksitup.net
10 BEST BERRY TRIFLE FROZEN BERRIES RECIPES - YUMMLY
From yummly.com
EVERYDAY FOOD BY FAY • CITRUS AND BERRY TRIFLE
From askwhatsforlunch.tumblr.com
MIXED BERRY TRIFLES RECIPE | MYRECIPES
From myrecipes.com
JUBILEE PUDDING: HOW TO MAKE LEMON TRIFLE FOR THE QUEEN’S JUBILEE …
From independent.co.uk
CITRUS BERRY TRIFLE - AEROPLANE JELLY
From aeroplanejelly.com.au
BEST BERRY TRIFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BERRY TRIFLE • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
BERRIES AND CREAM TRIFLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
LEMON BERRY TRIFLE, EASY RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
BERRY TRIFLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST RED BERRY TRIFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SUMMER BERRY TRIFLE RECIPE - MAMA'S ON A BUDGET
From mamasonabudget.com
THREE-BERRY TRIFLE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BERRY-CITRUS TRIFLE - ENGLISH RECIPES - FOODDIEZ.COM
From fooddiez.com
PLATINUM JUBILEE TRIFLE RECIPE: THE INGREDIENTS YOU NEED TO MAKE …
From express.co.uk
10 NEXT LEVEL TRIFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUMMER BERRY TRIFLE - ONCE UPON A CHEF
From onceuponachef.com
BERRY GOOD MASON JAR TRIFLES WITH VANILLA YOGURT SAUCE
From foodwinesunshine.com
BERRY CITRUS TRIFLE FOOD- WIKIFOODHUB
From wikifoodhub.com
SIMPLE RECIPES 鸞 BERRY-CITRUS TRIFLE RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
SUMMER LEMON & BERRY TRIFLE - SINCERELY, MARIE DESIGNS
From sincerelymariedesigns.com
FRESH BERRY TRIFLE W/ COCONUT WHIPPED CREAM AND LEMON CAKE
From feastingathome.com
QUICK AND EASY MIXED BERRY TRIFLE | OLIVE & MANGO
From oliveandmango.com
BERRY TRIFLE (EASY, LIGHT, SUMMERY DESSERT) - A PINCH OF HEALTHY
From apinchofhealthy.com
AMARULA BERRY TRIFLE - A FAB SUMMER DESSERT | GREEDY GOURMET
From greedygourmet.com
You'll also love