TOWERING CHERRY TRIFLE
Trifle is very traditional British dessert, all about generosity and layers. It's the perfect chilled make-ahead dessert of fruit jelly, sponge cake covered with layers of custard and jelly, and topped with whipped cream.
Provided by Food Network
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
- For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
- Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
- Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
- Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
- Next pour over the cherry compote, again starting at the edges.
- Stir the reserved jelly to break it up and spoon it on top of the compote layer.
- Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
- Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.
APRICOT-CHERRY TRIFLE
Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.
Provided by Annie Clemmons
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices. Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake. When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes. Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
CHERRY TRIFLE
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.
Nutrition Facts :
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 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.
More about "apricot cherry trifle recipes"
MARY BERRY'S CHRISTMAS TRIFLE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 10Published Dec 17, 2015Category Puddings And Desserts
- First, make the fruit compote. Pour the water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration.
- For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling.
- Split the trifle sponges and spread generously with apricot jam. Sandwich together and arrange in the base of a 3-litre trifle dish, close together, cutting to fit if necessary.
- Combine 250ml of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon.
- Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set.
APRICOT DESSERT OR APRICOT TRIFLE - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (2)Total Time 20 minsCategory DessertsCalories 466 per serving
- Don't cook the canned apricots, they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.
- Pour the juice from the can into a measuring jug. If you don't have the required 125 ml/ 4.2 fl.oz/ ½ cup liquid, add some water to get there. Add just a little sugar, if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots as the syrup from the can is already sweet.
- Whisk together the cornstarch with 2-3 teaspoons cold water in a small bowl, you should obtain a thick yet pourable paste.
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