OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
- Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)
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.
STRAWBERRY-BLACKBERRY SUMMER TRIFLE
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It's common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can't find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they're light, sweet, and full of juicy fruit.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
ALL AMERICAN TRIFLE
This is a creamy, fruity, heavenly dessert. I've been told it's like super-charged strawberry shortcake!
Provided by Rachel Mehl
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 40m
Yield 15
Number Of Ingredients 8
Steps:
- In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
- Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
- Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 50.5 g, Cholesterol 221.4 mg, Fat 36.1 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 21.7 g, Sodium 293.1 mg, Sugar 31 g
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LEMON MERINGUE TRIFLE | RICARDO
From ricardocuisine.com
5/5 (10)Total Time 2 hrs 10 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a saucepan off the heat, combine the sugar with the cornstarch and zest. Add the eggs, egg yolks, water and lemon juice and mix thoroughly with a whisk. Cook over medium-high heat, stirring continuously while scraping the bottom and sides of the pan, until the mixture thickens. Remove from the heat.
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Estimated Reading Time 2 mins
- In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes.
- Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes. Do not over whip; the egg whites should look soft and smooth, not clumpy or dry.
- Add the vanilla extract and mix to combine. Using two spoons, dollop mounds of meringue onto the prepared baking sheets. The meringue scoops should be about a heaping ¼ cup, but you don't need to be precise. Leave at least 1½ inches between each dollop.
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