RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
RED, WHITE AND BLUE DESSERT
I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it's perfect for the Fourth of July or any other patriotic occasion. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Nutrition Facts : Calories 168 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 44mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.
RED, WHITE AND BLUE CREPE CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
- To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
- For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
- For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
- Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
- To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.
RED, WHITE & BLUE TRIFLE
Make and share this Red, White & Blue Trifle recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake mix as per directions on box. Fold in the sprinkles and then bake in a 9x13 pan.
- Cool and cut into 1-inch cubes.
- In a medium bowl, beat 1/3rd of the whipped topping into the blueberry preserves until combined, and carefully then fold in the remaining whipped topping. Chill until ready to use.
- Combine the strawberries and the granulated sugar in a bowl and allow to macerate for at least 5 minutes.
- Melt the white chocolate over a double boiler, then dip top of trifle dish in melted chocolate.
- Sprinkle edge with red, white and blue sprinkles. Pour out remaining white chocolate onto a parchment-lined sheet pan and allow to cool for 15-20 minutes. Using a star-shaped cookie cutter, cut stars into chocolate. Sprinkle with red and blue popping candy and allow to cool completely before removing.
- Assemble the trifle with a layer of cake, layer of strawberries, then layer of blueberry whip. Repeat until the trifle is filled. Top finished trifle with blueberries, white chocolate stars, more sprinkles, and sparklers.
Nutrition Facts : Calories 751, Fat 30.6, SaturatedFat 14.3, Cholesterol 38.3, Sodium 660.2, Carbohydrate 114, Fiber 2.5, Sugar 87, Protein 7.9
RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Trifles
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Trifles
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Trifles
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
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