LEMON DELIGHT TRIFLE
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON TRIFLE
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
- Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Nutrition Facts : Calories 569 g, Fat 43 g, Protein 6 g
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
LEMON TRIFLE
The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.
Nutrition Facts :
LEMON TRIFLE
I made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes -- A 2003 Hometown Collection.
Provided by Lvs2Cook
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
- Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.
Nutrition Facts : Calories 524.7, Fat 13.8, SaturatedFat 10.5, Cholesterol 18, Sodium 478.6, Carbohydrate 93.1, Fiber 2.6, Sugar 68.1, Protein 10.8
LEMON CLOUD TRIFLE
Make and share this Lemon Cloud Trifle recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CAKE: Preheat the oven to 375°F Coat two 18x13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour and tap our excess.
- With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
- Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form .Add remaining 1/4 cup sugar, 1 tablespoons at a time, beating until soft, glossy peaks form. Gently fold whites into yolk mixture.
- Divide batter between prepared sheets and smooth tops. Bake until golden brown and a toothpick inserted into the center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks, remove parchment, turn cakes righ side up and let cool.
- FOR THE LEMON CLOUD: Fill a large bowl halfway with ice water and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat and whisk in butter. Strain through a fine sieve in a fine bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
- Put remainning 6 egg whites, cream of tartar, a pinch of salt and remaining 1/4 cup of sugar in a large heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water and whisk until mixture reaches 160F and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
- Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixrure into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
- FOR THE SHERRY SYRUP: Bring sugar, water and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely. (Sherry syrup can be refrigerated in an airtight container for up to 1 week).
- ASSEMBLE CAKE: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
- Place 5 or 6 squares upright in bottom of a large (14 cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/2 cups lemon cloud over top of cake squares. Repeat with two more layers of cak and lemon cloud.
- Drizzle with marmalade.
Nutrition Facts : Calories 912.5, Fat 37.6, SaturatedFat 21.2, Cholesterol 412.3, Sodium 348.2, Carbohydrate 131.9, Fiber 1.2, Sugar 113, Protein 12.3
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