Poptarttrifle Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
• Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
• Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.

Steps:

• In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
• Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
• Top with 2 more crumbled pop tarts.
• Cover with 1/2 of the defrosted strawberries.
• Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
• Garnish with whipped cream and fresh strawberries.
• Refrigerate any leftovers.
• Note; These can also be made in parfait glasses using lesser amount of ingredients.

Steps:

• For the custard:.
• Mix together sugar and cornstarch in a large saucepan.
• Add egg yolks, and whisk to combine; then gradually whisk in milk.
• Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
• Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
• For the trifle:.
• Cut cake into 2" x 1" pieces.
• Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
• Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
• Pour some of the custard over the berries.
• Repeat layering, ending with custard.
• Cover with plastic wrap, and refrigerate for at least 3 hours.
• Remove trifle from refrigerator about 1 hour before serving.
• Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
• Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
• Decorate trifle with large dollops of whipped cream.

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Layer half each of the cake and berries in large serving bowl; cover with pudding mixture. Top with layers of remaining cake, berries and COOL WHIP.
• Refrigerate 1 hour.

Steps:

• Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk double cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
• Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
• Lay the brioche (or cake) in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone. Use the pulp from the last passion fruit and the reserved peach slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).