TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TROPICAL TRIFLE
A different version to the usually strawberry flavoured classic trifle I adapted this from a women's weekly recipe where you made your own Swiss roll and custard so I made it a bit easier and quicker but a great tasting trifle
Provided by oriana
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make jelly according to directions on packet and place in fridge until almost set.
- Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
- Cut cake into square pieces and place in and around trifle bowl.
- Sprinkle with sherry.
- Pour almost set jelly on top of sponge and refrigerate til set.
- Pour custard over jelly refrigerate til cold.
- Decorate with whipped cream and fruit.
Nutrition Facts : Calories 419.3, Fat 15.5, SaturatedFat 9.1, Cholesterol 109.1, Sodium 255.2, Carbohydrate 63.7, Fiber 1.8, Sugar 45.4, Protein 6
TIPSY, TROPICAL TRIFLE
This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.
Provided by Rita1652
Categories Dessert
Time 32m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For Curd.
- In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
- Heat to dissolve sugar whisking after a minute.
- Add butter and stir until it has melted and combined.
- Remove from heat and cool to room temperature.
- Beat eggs into cooled lemon mixture until well blended.
- Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
- Cool.
- Softening apricots.
- Add white Wine to Apricots for one hour then remove from wine.
- Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
- For Pudding.
- Mix the pudding ingredients together whisk till smooth set aside.
- Assembly.
- In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
- Repeat with second layer.
- Top with 1/3 of cool whip garnish with rest of cashews a coconut.
- Refrigerate till ready to eat.
Nutrition Facts : Calories 520.4, Fat 24.9, SaturatedFat 16.8, Cholesterol 94.2, Sodium 450.8, Carbohydrate 67.8, Fiber 1.9, Sugar 54.7, Protein 8.3
IRISH TIPSY TRIFLE
I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.
Provided by Cindy Rose
Categories Dessert
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For cookies, heat oven to 375 degrees.
- Grease a baking sheet (s).
- Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
- Let cool.
- Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
- Mix in the flour and baking soda on low speed.
- Add the cooled oat mixture and mix only to combine.
- Use batter immediately or chill overnight.
- Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
- Bake until golden, 9 to 12 minutes.
- Cool on sheet for one minute and then transfer to wire rack to cool.
- The recipe makes 24 cookies; you will use 12 for the recipe.
- For cream, beat the cream with an electric mixer until it begins to thicken.
- Add both sugars and continue beating until it holds soft peaks.
- Add 1/4 cup whiskey and mix well.
- To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
- Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
- Drizzle top with a small swirl of caramel topping and serve at once.
TROPICAL TRIFLE
I just found this in New Idea magazine & didn't want to lose the recipe. Looks nice & easy, but end result looks great. Best to make this in a clear glass bowl to impress everyone.
Provided by Heydarl
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
- Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
- Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
- Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
- Serve trifle topped with mango slices.
Nutrition Facts : Calories 458.3, Fat 28.5, SaturatedFat 17.6, Cholesterol 104.2, Sodium 186.7, Carbohydrate 49.8, Fiber 4, Sugar 41.6, Protein 5
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- Preheat the oven to 425F. Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment.
- For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
- Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.
- Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm (1in) in from the edge, being careful not to cut right through.
- Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm (8in), straight sided, glass bowl, with the cut, rolled sides facing outwards.
- For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.
- Combine 150ml (5fl oz) of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.
- For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling.
- Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.
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