Raspberry Trifle With Rum Sauce Recipes

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
• While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

VANILLA RASPBERRY TRIFLE

Steps:

• Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
• Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
• Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

RASPBERRY TRIFLE WITH RUM SAUCE

Steps:

• Heat butter in large glass microwave on high until melted, about 30 seconds.
• Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
• Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
• In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
• Pack cubes down slightly.
• Drizzle rum sauce and jam evenly over each.
• Spoon 3 tablespoons of pudding evenly over each.
• Refrigerate for 45 minutes.
• Garnish with raspberries, chopped almonds & sprigs of mint; all optional.

RASPBERRY-RUM LEMONADE

Steps:

• Muddle the lemon zest, 2 cups raspberries and the sugar in a pitcher using a wooden spoon.
• Add the lemon juice, rum, remaining 1 cup raspberries and some lemon slices to the pitcher. Stir in the sparkling wine.
• Fill glasses with ice. Pour in the drink and garnish with more lemon slices.

CHOCOLATE RASPBERRY RUM SAUCE

Steps:

• Put raspberries in a microwavable bowl.
• Add rum.
• Cover raspberries and rum with chocolate syrup.
• Microwave 20 - 30 seconds, enough to thaw raspberries.
• Mash and combine thoroughly with a spoon.
• Pour over ice cream.

RASPBERRY TRIFLE

Steps:

• Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.