ALMOND & APRICOT TRIFLES
Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast
Provided by James Martin
Categories Dessert, Dinner
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
- Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.
Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium
APRICOT BERRY TRIFLE
Categories Berry Fruit Dessert Apricot Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 24
Steps:
- Make the apricot custard:
- In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
- Make the red berry mixture:
- In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
- Make the blackberry mixture:
- In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
- Assemble the trifle:
- Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
- Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
APRICOT TRIFLE
This trifle is delicious! Aside from that it looks as lovely as a picture which I don't have. However, I have what it started out to look like.....and of course it has Amaretto. Once again, I used an industrial size cake mix so my times and servings are just an estimate.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF.
- In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
- Grease and flour a 9x13" baking pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
- Beat until well combined.
- Evenly spread the batter into the pan.
- Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
- Let the cake cool in the pan for 15 minutes.
- Unmold the cake.
- Using a 3" round cookie cutter, cut 12 rounds from it.
- Use a serrated knife to split each round in half horizontally.
- With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
- To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
- Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
- Top with another layer of cake, jam and custard.
- Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
- NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.
Nutrition Facts : Calories 1083.3, Fat 38.1, SaturatedFat 5.9, Cholesterol 161.4, Sodium 1003.7, Carbohydrate 180.2, Fiber 2.2, Sugar 102.2, Protein 11.7
APRICOT-RASPBERRY TRIFLE
Serve up a great dessert with this Apricot-Raspberry Trifle. Apricots and fresh raspberries are the co-stars of this crowd-pleasing Apricot Raspberry Trifle. Be sure to leave an hour or so for chill time in the fridge.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 15 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.
- Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.
- Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES
Categories Milk/Cream Rum Food Processor Chocolate Fruit Dessert Valentine's Day Raspberry Apricot Créme de Cacao Chill Engagement Party Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Pudding:
- Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
- For Apricots:
- Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
- Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
- For Dark Chocolate Cream:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
- Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
- Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.
More about "apricot berry trifle recipes"
SUMMER BERRY TRIFLE - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsCalories 554 per servingTotal Time 25 mins
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
25 FRESH APRICOT DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 21, 2022Category Desserts, Recipe Roundup
- Apricot Crumble Squares. These apricot crumble squares are so good that it’s a crime to keep them to yourself! They have a buttery, crumbly texture packed with tart apricots.
- Apricot Crisp. Fresh apricot crisp is the perfect combination of sweet, tart, and crunchy. It’s like biting into a flavor bomb! Packed with sweet, juicy flavor and crisp oats, this dessert will leave you craving for more.
- Apricot Crisp Bars. Apricot crisp bars are the perfect way to bring a bit of summer into your heart. The sweet apricot filling is covered with a crunchy oat crust, making them delightful.
- Apricot Clafoutis. If you’ve never had clafoutis before, you’re missing out. This French dessert is made with delicious fruit coated with a creamy custard batter.
- Apricot Cobbler. Nothing beats the nostalgic feeling of eating a cobbler with the family. And this apricot cobbler recipe is no exception! It’s like a sweet, sticky mess of deliciousness that you can’t help but devour.
FRESH FRUIT BERRY TRIFLE WITH APRICOT BALSAMIC SAUCE
From delallo.com
Cuisine AmericanTotal Time 20 minsCategory DessertCalories 545 per serving
BERRY TRIFLE RECIPE - COOKING CLASSY
From cookingclassy.com
BERRY TRIFLE RECIPE (WITH MIXED SUMMER BERRIES) | THE KITCHN
From thekitchn.com
EASY MAKE-AHEAD CHRISTMAS TRIFLE RECIPE | MARY BERRY …
From thehappyfoodie.co.uk
LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY TRIFLE RECIPE | LIVE, LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (8)Uploaded Feb 9, 2023Category DessertPublished Mar 7, 2021
APRICOT BERRY TRIFLE - BIGOVEN
From bigoven.com
CHEAT'S CHRISTMAS APRICOT TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST CHRISTMAS TRIFLE RECIPES | MARY BERRY, NIGELLA LAWSON
From thehappyfoodie.co.uk
CHRISTMAS TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
BEST BERRY TRIFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
60 BEST TRIFLE RECIPES - EASY TRIFLE DESSERT IDEAS - THE PIONEER …
From thepioneerwoman.com
MARY BERRY’S TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
APRICOT TRIFLE | FARMVILLE 2 WIKI | FANDOM
From farmville2.fandom.com
SIMPLE BERRY TRIFLE RECIPE - 31 DAILY
From 31daily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love