RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
- *Available at some supermarkets and at Italian markets.
CHOCOLATE KAHLUA® TRIFLE
Another version of chocolate trifle recipe with coffee liqueur added to the brownies for a different rich flavor.
Provided by Kim Huang
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
- In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
- To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.
Nutrition Facts : Calories 708.7 calories, Carbohydrate 84 g, Cholesterol 51.4 mg, Fat 37.2 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 14.3 g, Sodium 467.8 mg, Sugar 27.7 g
CARAMEL CHOCOLATE TRIFLE
A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.-Barb Hausey, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.
Nutrition Facts : Calories 349 calories, Fat 11g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 533mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-ALMOND TRIFLE
Unless you're looking for an argument, don't ask which layer's best. With chocolate sandwich cookies, airy pudding and sweet cherries, things (though not your dessert) could get heated.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 2/3 cup each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE BERRY TRIFLE WITH TOASTED ALMONDS
This is a rich (But kept low in fat)trifle with chocolate pudding, lots of summer fresh berries, sliced almonds, and Amaretti cookies. Can be made with whipped cream and in glasses for smaller servings.
Provided by Rita1652
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender blend first 3 ingredients till smooth.
- Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
- Cover with plastic wrap and chill.
- When cooled place 1/2 in a trifle bowl.
- Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
- Chill and serve.
Nutrition Facts : Calories 479.1, Fat 20.1, SaturatedFat 10.2, Cholesterol 89.6, Sodium 402.9, Carbohydrate 62.4, Fiber 3.9, Sugar 22.2, Protein 14.5
CHERRY-ALMOND TRIFLE
Categories Milk/Cream Fruit Nut Dessert Bake Cherry Almond Summer Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 24
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.
GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE
I was lucky enough to help a friend put this together for a dinner party she was having the following day. What I was able to taste of it and that was enough - it was awesome and delicious! Of course, this came from the Godiva site and it has one of my favorite food groups, CHOCOLATE! I didn't allow for cooling or chilling times.
Provided by Manami
Categories Dessert
Time 2h25m
Yield 1 beautiful trifle, 10-12 serving(s)
Number Of Ingredients 28
Steps:
- SPONGE LAYER:.
- Preheat oven to 350°F.
- Lightly butter the bottom and sides of 9" round cake pan.
- Line with parchment paper or waxed paper.
- Sift together flour, 1 tablespoons sugar and salt.
- Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
- The batter should be airy, pale and tripled in volume.
- Add vanilla during the last minute of whipping.
- Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
- Then fold in oil.
- Spread batter into prepared pan.
- Bake for 20-25 minutes or until center springs back when gently pressed.
- Cool in pan on rack for 10 minutes.
- Remove cake from pan and cool completely on wire rack, top side up.
- MAKE THE ALMOND SYRUP:.
- Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
- Combine water and sugar in a small saucepan.
- Cook over medium heat until sugar dissolves.
- Continue cooking until syrup comes to a boil.
- Remove from heat.
- Stir in coffee mixture.
- MAKE THE CHOCOLATE MOUSSE:.
- Mix water and vanilla.
- Sprinkle in gelatin and let stand until gelatin softens.
- Whisk the egg yolks in a medium bowl until blended.
- Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
- Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
- Remove pan from heat.
- Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
- Then pour egg mixture back into the saucepan.
- Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
- It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
- DO NOT LET CUSTARD COME TO A BOIL!
- Remove pan from heat and immedaitley strain the custard into a metal bowl.
- Add softened gelatin mixture and stir until completely dissolved.
- Add the chocolate & stir until melted and smooth.
- Set the bowl over a large bowl containing ice water.
- Let stand 5-10 minutes, stirring once or twice, until cool.
- Remove bowl from ice water.
- Whip the remaining cream until peaks form, using a hand-held electric mixer.
- Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
- Fold in the remaining whipped cream.
- Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
- DO NOT LET MOUSSE SET.
- MAKE THE COFFEE ALMOND WHIPPED CREAM:.
- Mix almond flavored liqueur, coffee and vanilla in small cup.
- Stir until coffee dissolves.
- Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
- ASSEMBLE THE TRIFLE:.
- Split the cake into two equal parts, using a long serrated knife.
- Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
- Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
- Trim cake to fit, if necessary.
- Generously brush the top of the cake layer with syrup.
- Top with crumbled amaretti cookies.
- Spread with half of the chocolate mousse.
- Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
- Spread the remaining whipped cream over mousse.
- Repeat the same with the remaining cake, syrup, & mousse.
- Fill a pastry bag with a large star tip with reserved coffee whipped cream.
- Pipe a decoration on top of trifle.
- Garnish with chocolate-covered espresso beans and slivered almonds.
- Refrigerate the trifle for at least 4 hours before serving.
- *The cake & mousse were made the day before.
Nutrition Facts : Calories 628.4, Fat 42.2, SaturatedFat 23.4, Cholesterol 305.1, Sodium 121.9, Carbohydrate 53.8, Fiber 1.5, Sugar 33.4, Protein 9.3
BAKEWELL TRIFLES
These cherry and almond desserts will really impress your guests. The amaretti biscuits give it a special touch
Provided by Sarah Cook
Categories Dessert
Time 15m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam.
- Beat together the custard and cream, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.
Nutrition Facts : Calories 415 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
ALMOND CAKE CANNOLI TRIFLE
This is a delightful trifle of almond cake with layers of cannoli cream and chocolate chips. Top it off with fresh whipped cream for a beautiful and tasty dessert!
Provided by Alison C. NJ
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
- Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
- Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 44 g, Cholesterol 62.2 mg, Fat 16.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 6.8 g, Sodium 309.3 mg, Sugar 34.2 g
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