BERRY TRIFLE
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
Provided by IRON CHEF
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
- In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY TRIFLE
Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.
Provided by Momof7
Categories Dessert
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
- Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
- Repeat layering of pudding, cake and blueberries twice.
- Chill for 3-10 hours.
- When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
- Spread whipped cream on top of trifle and serve.
- *** Also great with 'Zaar #18601 as the cake base! ***.
THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE
Angela Nilsen discovers a lighter way to serve this ever-popular dessert
Provided by Angela Nilsen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
- Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
- Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
- The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
- Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.
Nutrition Facts : Calories 292 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
STRAWBERRY, BLUEBERRY AND LEMON TRIFLE
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
- When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
- Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
- Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
- For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
- Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
- To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
- To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
- Repeat this step, but this time replace the curd with half of the strawberry mixture.
- Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).
BLUEBERRY TRIFLE
This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.
Provided by Shelby Jo
Categories Dessert
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
- Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
- Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
- In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
- In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
- In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
- Garnish with additional blueberries and a lemon-peel curl if desired.
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