Red White And Blueberry Trifle Recipes

Steps:

• Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
• With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
• Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
• Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Steps:

• Blueberry and White Chocolate Whipped Cream:.
• The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it's glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
• Let this sit in the refrigerator overnight or at least 6 hours.
• Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter... Not Delicious.
• Set aside in the refrigerator until you are ready to assemble.
• Confetti Cake:.
• Pre-heat oven to 325 degrees F.
• Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
• Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
• Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
• Macerated Strawberries:.
• Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
• Assembly:.
• Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
• White Chocolate Firework Stars:.
• In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13" by 18" sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don't have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
• Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don't want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.

Steps:

• Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
• Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Steps:

• In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice., In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving., To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

Steps:

• In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
• Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
• Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
• Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
• In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
• Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
• Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
• Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

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.

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

Steps:

• In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
• Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
• Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
• In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
• In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
• In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
• Garnish with additional blueberries and a lemon-peel curl if desired.