Trifleinaglass Recipes

Steps:

• Make jelly according to instructions, and refrigerate until set.
• Slice jam rolls and use to line the base and sides of 6 glasses.
• Sprinkle the rolls liberally with the port wine, and top with the custard and chill.
• Just before serving, chop up the jelly and spoon jelly over the custard.
• Add a large dollop of cream and garnish with the berries and mint leaves.
• .

Steps:

• Gently wash and drain fresh berries, set aside.
• In food processor or blender, process thawed raspberries until smooth, about 10 seconds.
• Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.
• Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.
• Add angel food cake cubes and fill glasses to half full.
• Sprinkle with cream sherry.
• Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.
• Fill the glasses with fresh berries.
• Top with whipped topping and sprinkle with gingersnaps.

Steps:

• For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
• For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
• To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).