Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream Recipes

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APRICOT GOOSEBERRY LAYERED TRIFLE DESSERT WITH MASCARPONE CREAM



Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream image

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime!

Provided by BecR2400

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 spongecake ladyfingers, split lengthwise
2/3 cup gooseberry jam or 2/3 cup apricot jam, divided
6 ounces fresh sweet gooseberries, topped and tailed
4 -6 fresh apricots, cut in 1/2-inch chunks
2 tablespoons limoncello (or lemon juice)
1 teaspoon finely minced fresh lemon zest
2 teaspoons finely minced fresh lemon verbena leaves
1/2 teaspoon vanilla extract (or the seeds scraped from 1/2 vanilla pod)
2 tablespoons granulated sugar
8 ounces mascarpone cheese
6 ounces creme fraiche (or sour cream)

Steps:

  • Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside.
  • In a medium bowl, stir together the remaining jam with the limoncello, lemon zest, finely minced lemon verbena, the vanilla, granulated sugar, mascarpone cheese and creme fraiche. Combine well.
  • In each dessert glass, arrange 2 or 3 ladyfingers upright around the edges, then place a few gooseberries and apricot chunks into the bottom of the glass.
  • Spoon the mascarpone cream into the dessert glasses, forming a slight mound.
  • Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream.
  • Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours).

Nutrition Facts : Calories 477.1, Fat 19.2, SaturatedFat 11, Cholesterol 178.7, Sodium 82.6, Carbohydrate 72.3, Fiber 3.5, Sugar 43.9, Protein 5.4

EASY BUTTERFINGER TRIFLE DESSERT



Easy Butterfinger Trifle Dessert image

Make and share this Easy Butterfinger Trifle Dessert recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 4

1 prepared chocolate cake (baked and fully cooled)
1 (6 ounce) package instant chocolate pudding mix (prepared with milk)
1 (8 ounce) container Cool Whip Topping
3 -4 butterfinger candy bars, crushed

Steps:

  • Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
  • Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
  • Repeat the layers ending with crushed candy on the top.
  • Refrigerate the trifle.
  • Delicious!

Nutrition Facts : Calories 1228.4, Fat 57, SaturatedFat 25.8, Cholesterol 194.5, Sodium 1277, Carbohydrate 172.1, Fiber 5.3, Sugar 31.7, Protein 15.3

GOOSEBERRY & ELDERFLOWER TRIFLE



Gooseberry & elderflower trifle image

Bake your own homemade sponge make this trifle extra special. With gooseberry purée and elderflower cordial, it's full of summer flavours

Provided by Diana Henry

Categories     Dessert

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 13

butter , for the tin
toasted flaked almonds , spring flowers or elderflowers, to garnish
175g granulated sugar
500g fresh or frozen gooseberries , topped and tailed
2 tbsp elderflower cordial
2 large eggs
50g caster sugar
50g plain flour , sifted
250g mascarpone
300g crème fraîche
3 tbsp caster sugar
3 tbsp elderflower cordial
1 lime , halved

Steps:

  • Heat the oven to 180C/160C fan/gas 4. To make the gooseberry purée, tip 200ml water and the sugar into a pan and heat, stirring, until the sugar has dissolved. Bring to a gentle simmer, then add the gooseberries and cook for 8 mins, or until tender. Drain, reserving the poaching liquid. Lightly mash the gooseberries to break them up a little, then leave to cool. Taste to check for sweetness, and add a little more sugar if you like (remember that the cream and sponge are both sweet, though). Boil the reserved poaching liquid for 8-10 mins until syrupy, then add the cordial. Leave to cool completely.
  • Butter and line the base of a 20-23cm cake tin. To make the sponge, beat the eggs and the sugar together with an electric whisk until pale and tripled in volume, then add 1 tbsp lukewarm water. Fold in the flour and a pinch of salt using a large metal spoon, being careful not to knock the air out of the eggs. Pour into the prepared tin and bake for about 25 mins. When ready, it will come away slightly from the edges of the tin. Leave to cool in the tin, then turn out and cut into broad fingers. You should get about 18, but don't worry about accuracy - there's no need to be precise.
  • For the cream, beat the mascarpone with a wooden spoon to loosen it, then add the crème fraîche and sugar. Gradually add the cordial and squeeze over some lime juice. Taste and check whether you need more sugar, cordial or lime juice, then transfer to the fridge and chill until needed.
  • Arrange a layer of sponge fingers over the base of a glass bowl or trifle dish, then spoon over some of the elderflower-flavoured poaching liquid. Top with a layer of gooseberry purée, then a layer of the cream. Continue to layer the ingredients (you'll probably only manage two layers of each), finishing with a layer of cream. Chill for at least 2 hrs and up to two days, then garnish with some toasted flaked almonds and flowers before serving.

Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

REALLY EASY APRICOT & AMARETTI CREAM



Really easy apricot & amaretti cream image

A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner, Snack, Treat

Time 35m

Number Of Ingredients 7

1kg apricot , halved and stoned
1 large orange , grated zest and juice
85g golden caster sugar
2 x 250g tubs mascarpone
500g tub vanilla custard
140g amaretti biscuit
about 50g/2oz grated dark chocolate

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
  • Whisk the mascarpone and custard together until completely blended.
  • Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium

CHRISTMAS CHERRY TRIFLE DESSERT



Christmas Cherry Trifle Dessert image

This is perfect to serve at the holidays, it has a beautiful red color and makes a lovely presentation that will light up any holiday table --- plan ahead, this dessert needs to be chilled for 3 or more hours, prep time includes chilling time -- make this low fat by using low fat milk and reduced fat Cool Whip and pudding mix :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups boiling water
1 (6 ounce) package jell-o brand cherry gelatin
sugar (optional)
2 cups ice cubes
1 (21 ounce) can cherry pie filling
4 cups angel food cake, sliced into cubes (or can use pound cake, about half a cake)
1 1/2 cups cold half-and-half cream
1 (4 ounce) package jell-o vanilla flavor instant pudding and pie filling mix
1 (8 ounce) container cool whip frozen whipped topping, thawed

Steps:

  • Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
  • Stir in the ice cubes until melted.
  • Add in the cherry pie filling; stir to combine.
  • Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
  • Spoon the gelatin mixture over cake.
  • Refrigerate 15 minutes, or until set but not firm.
  • Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
  • Gently stir in 1/2 of the whipped topping.
  • Spoon over gelatin mixture in a bowl.
  • Refrigerate 3 hours or until set.
  • Garnish with remaining whipped topping.

Nutrition Facts : Calories 494.9, Fat 17.1, SaturatedFat 12.8, Cholesterol 22.4, Sodium 375.9, Carbohydrate 74.1, Fiber 0.6, Sugar 26.6, Protein 12.7

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