Marys Royal Cherry Trifle Recipes

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:

• 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:

• 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:

• Split the sponges in half then spread each half thinly with raspberry jam.
• Sandwich each half back together and cut into quarters.
• Place in the base of three and a half pint (2 litre) glass trifle bowl.
• Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
• Roughly crush the ratafia biscuits and sprinkle over the raspberries.
• Chill for 3-4 hours.
• Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
• Transfer to a heatproof jug and leave to infuse for 10 minutes.
• Remove the vanilla pod from the milk.
• Place the egg yolks, cornflour and sugar in a bowl and whisk together.
• Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
• Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
• Cook gently for two minutes unit the custard is a thick pouring consistency.
• Quickly pour the custard into a cold bowl to prevent further cooking.
• Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
• Set aside and leave to cool.
• Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
• Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
• Whip the remaining cream until it holds it shape.
• Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.