Citrus Meringue Trifle Recipes

Steps:

• Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
• Dip half the biscuits into the lemon butter mixture.
• Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
• Spread half the filling over biscuits.
• Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
• Top biscuits with remaining filling.
• Cover, and refrigerate overnight.
• Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
• Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
• Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
• Gradually add sugar, beat until dissolved between additions.
• Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
• Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
• Recipe best made a day ahead.
• Top with meringue about 3hours before serving.

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.

Steps:

• Toast nuts in a small pan then cool.
• Beat whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large food storage bag with the hazelnuts and then divide evenly among 4 small dessert cups. Place hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth, test after 40 seconds on high. Stir and repeat, if necessary, until loose.
• Divide berries evenly among dessert cups. Fold a small amount of whipped cream into hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups and top each dessert cup with whole remaining meringues, 3 per cup.

Steps:

• FOR CRUST:
• Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Mix flour and sugar in large bowl. Add melted butter and stir with fork until mixture forms coarse crumbs (mixture will be dry). Using fingers, press crumbs over bottom of prepared baking pan. Bake until crust is set and light golden, about 20 minutes. Cool crust completely on rack. Maintain oven temperature.
• FOR FILLING:
• Mix first 4 ingredients in small bowl. Whisk egg whites, egg, juices and peels in medium bowl. Add flour mixture; whisk until smooth. Pour filling over crust.
• Bake tart until filling is set, about 18 minutes. Cool completely on rack. (Can be made 1 day ahead. Cover and chill.)
• FOR TOPPING:
• Preheat oven to 350°F. Beat egg whites and cream of tartar in clean large bowl until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks form. Spoon meringue over filling, covering completely. Sprinkle peels atop meringue. Bake until meringue tips begin to brown, about 10 minutes. Transfer to rack. Cool completely. Cut into 6 pieces.

Steps:

• Using electric mixer, beat yolks in medium bowl to blend. Add sugar and beat on high speed until thick and pale yellow, about 3 minutes. Reduce speed to low; beat in cornstarch.
• Place milk in heavy medium saucepan. Scrape seeds from vanilla bean into milk; add bean. Bring mixture to boil. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Cook over medium heat until very thick and center of mixture is bubbling, whisking constantly, about 2 minutes. Remove pastry cream from heat. Whisk 1 minute. Strain into large bowl. Place sheet of plastic wrap directly onto surface. Chill until cold, at least 3 hours. (Pastry cream can be made 1 day ahead. Keep refrigerated.)
• Whip cream in large bowl until stiff peaks form. Whisk pastry cream to loosen. Fold 1 cup whipped cream into pastry cream. Fold in remaining whipped cream. Cover and refrigerate while preparing fruit.
• Place meringues in large resealable plastic bag and seal. Coarsely crush meringues with mallet, leaving some large pieces (there should be about 6 cups). Place nectarines in another large bowl. Fold 1/2 cup peach preserves into nectarines. Place peaches in another large bowl. Fold remaining 1/2 cup peach preserves into peaches. Place 3 containers boysenberries in another large bowl; fold in boysenberry preserves. Spread 2 cups crushed meringues over bottom of 14-cup trifle dish. Spoon nectarines over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon boysenberry mixture over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon peach mixture over meringues. Place remaining cream in large dollop in center of trifle. Decorate top with additional berries. Refrigerate at least 3 hours and up to 5 hours.

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

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.)

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.