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
LADYFINGER TRIFLE
During the busy holiday season, you'll want to stock your pantry with the ingredients for this fast and festive dessert. This trifle looks so impressive in a glass bowl-and it's easy to change up using different pie fillings. -Gloria Aegerter, Summerfield, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.
Nutrition Facts : Calories 385 calories, Fat 26g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 104mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON LADYFINGER DESSERT
We whipped up this rich and creamy treat just for your Easter dinner. Five ingredients and 20 minutes are all you need to make this impressive dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside. , In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.
Nutrition Facts : Calories 396 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.
FRESH ORANGE TRIFLE WITH LADYFINGERS, RASPBERRIES AND BOOZY CREAM
Provided by Kardea Brown
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
- For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
- Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
- When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.
LEMON TIRAMISU TRIFLE
Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
- Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
- To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
- Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
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.
LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
LEMON TRIFLE
I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.
Provided by Toi
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
- Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
- Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.
Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g
LEMON LADYFINGER TRIFLE
Another switcheroo using Cool Whip instead of whipping cream. This is a great place to try recipe #130433 !
Provided by Ma Field
Categories Dessert
Time 3h
Yield 3 Cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Soak ladyfingers in wine. Let stand five minutes. Place 5 ladyfingers in 2 quart dish.
- Top with 1/3 Cup lemon curd then half the Cool Whip. Repeat the layer.
- Top with remaining 1/3 Cup lemon curd.
- Refrigerate 3 hours before serving.
Nutrition Facts : Calories 203.6, Fat 11.2, SaturatedFat 8.8, Cholesterol 40.5, Sodium 37.4, Carbohydrate 20.2, Fiber 0.2, Sugar 13.5, Protein 2.4
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