Cherry Trifle Recipes

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Steps:

• Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• For the whipped layer: In a stand mixer or with an electric hand mixer, blend the cream cheese, sugar and soft drink mix powder until smooth. Scrape down the insides of the bowl intermittently to fully mix. Add the whipped topping and mix until one color, scraping down the sides to incorporate. Gently fold in the chopped cherries.
• For the cake layer: Add the reserved cherry water and almond extract to a spray bottle and shake to combine (see Cook's Note).
• Layer the bottom of a trifle dish with one layer of the chocolate cake treats. Spray the cake layer with a few nice spritzes of the cherry water mixture; this shouldn't make them dripping wet--just moist with a light saturation (think about how you use cooking spray). Top the cake layer with half of the whipped layer, then repeat with another cake layer, cherry water spritz and whipped layer. Top with the almonds.
• Refrigerate at least 1 hour. Serve with ice cream or sorbet.

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

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.

Steps:

• Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and sour cream.
• Cover bottom of 2-1/2-qt. bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining COOL WHIP.
• Refrigerate 1 hour. Sprinkle with nuts just before serving.

Steps:

• Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
• Top with 1 cup cherry pie filling, then 1 cup pudding.
• Repeat layers 3 times.
• Chill 3 hours.
• Top with cream and optional almonds.

Steps:

• PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
• BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
• DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

Steps:

• In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
• Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
• Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
• Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
• Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
• Garnish with fresh fruit, sprinkles or mint leaves.
• Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.

Steps:

• In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
• In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
• Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
• Sprinkle with 1 tbls cherry juice.
• Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
• Repeat layers.
• Top with whipping topping and remaining syrup.
• Sprinkle with coconut and almonds.
• Cover and refrigerate for at least 4 hours before serving.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Layer lemon curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours. Serve; garnish each trifle with a fresh cherry.

Steps:

• Make jam:
• Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days.
• Make cake:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day.
• Make custard:
• Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.
• Cut around pan sides to loosen cake; release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 of custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer. Spread with remaining custard, then jam mixture.
• Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.

Steps:

• Mix the Jell-O with one cup of boiling water. Chill for 15 minutes. Mix the cherry pie filling in with the Jell-O.
• Put 1/2 of the cake cubes in a big glass bowl; next add 1/2 of the Jell-O and pie filling; then layer in the rest of the cake cubes and the rest of the Jell-O and pie filling.
• Top with Cool Whip. Chill for 1 hour.
• TIP: Try other Jell-O and pie filling combinations such as strawberry or peach.

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk.
• Beat with an electric mixer until smooth.
• Stir in 1/2 of whipped topping and almond extract; set aside.
• Tear angel food cake into 1 inch pieces.
• Place 1/3 of cake pieces in bottom of a trifle bowl.
• Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
• Repeat layers twice more.
• Spread remaining whipped topping over top of trifle, sealing to edges.
• Garnish with additional pie filling and sliced almonds if desired.

Steps:

• Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
• (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
• Can also be layered in a trifle bowl or in individual parfait glasses.
• I've never tried it but I bet chocolate pudding would be good too. :).

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers.