Holiday Chambord Trifle Recipes

Steps:

• In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
• In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
• Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
• Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Steps:

• Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
• Spread with jam and put back together. Cut into thirds.
• Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
• Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
• Continue with remaining layers.
• Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
• Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
• Cover with whipped cream and top with toasted almond slivers.

Steps:

• Using (2) 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
• In a medium size bowl, combine sweetened condensed milk and water; stir.
• Add pudding mixes; beat until blended; Chill for 5 minutes.
• Fold whipped cream into pudding mix.
• In a trifle bowl, layer ingredients as follows: 2 cups pudding (spread, covering bottom of bowl), cake cubes (covering pudding), sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
• Repeat once again and top with pudding.
• Garnish with extra fruit and/or chocolate curls or sprinkle with cocoa powder.