Heavenly Fruit Trifle Recipe 465 Recipes

CLASSIC TRIFLE WITH BERRIES OR CITRUS

Steps:

• Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
• In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
• Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
• Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
• Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
• Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
• To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
• Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
• Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• 1. Place cubes in a large bowl. Sprinkle with liqueur and let stand for 30 minutes. In medium bowl combine confectioners sugar and cream cheese, beat until well blended. Reserve 2 Tbsp. whipped topping. Fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes. Spoon cake mixture into trifle dish or deep salad bowl. Spread cherry filling over top or alternate layers with cherries. Put 2 Tbsp. whipped topping on top. Chill at least 3 hours.

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

HEAVENLY FRUIT TRIFLE RECIPE - (4.6/5)

Steps:

• Cut angel food cake into 1-inch pieces. Reserve a couple slices of the peaches, and dice the rest. Combine the diced peaches, cool whip and yogurt in medium bowl. In a trifle bowl (or bowl that has a flat bottom), put one layer of the angel food cake down, then layer about 1/3 of the yogurt/cool whip/peach mixture, slightly pressing down on the angel food cake, . Repeat: layer of angel food cake and yogurt mixture. Then put a layer of fruit - sliced strawberries and/or kiwis. Then layer with angel food cake followed by the remaining yogurt mixture. Decorate the top with sliced fruit, including the sliced peaches you saved. Refrigerate for a couple hours - it is best when it's had time to set. This can be divided into two smaller bowls if you want. It's also really great the next day - the flavors soak in. beautiful to serve and healthy if not overdone.