Holiday English Trifles Recipes

HOLIDAY ENGLISH TRIFLES

Holiday English Trifles image

This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. -Bonnie Cameron, Colbert, Washington

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package yellow cake mix (regular size)
1/3 cup orange juice or orange liqueur
1/3 cup sherry or additional orange juice
1 jar (18 ounces) seedless raspberry jam
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup reduced-fat sour cream
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1-1/2 cups fresh raspberries

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes., In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set., Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.

Nutrition Facts : Calories 506 calories, Fat 24g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

CHRISTMAS TRIFLE

Christmas Trifle image

Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 trifle

Number Of Ingredients 7

Ingredients

3 pints raspberries
1 quart heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large or 2 small store-bought pound cakes, cut into 1 inch pieces
2 cups lemon curd
24 ounces frozen sliced peaches, thawed

Steps:

In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.

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