Spring Fruit Trifle Recipes

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RED BERRY TRIFLE



Red Berry Trifle image

Provided by Ina Garten

Categories     dessert

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 26

1 Plain Pound Cake, recipe follows
1 cup good raspberry jam
Framboise
2 half-pints fresh raspberries
1 pint fresh strawberries
Cognac Cream, recipe follows
2 cups cold heavy cream
2 tablespoons sugar
2 tablespoons pure vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
3 cups milk
10 extra-large egg yolks, at room temperature
1 cup sugar
4 tablespoons sifted cornstarch
1 teaspoon pure vanilla extract
1 teaspoon Cognac
2 tablespoons unsalted butter
1 tablespoon heavy cream

Steps:

  • Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
  • Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
  • Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  • Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

CLASSIC TRIFLE WITH BERRIES OR CITRUS



Classic Trifle With Berries or Citrus image

Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.

Provided by Melissa Clark

Categories     parfaits and trifles, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1/3 cup/65 grams granulated sugar
2 1/2 tablespoons/20 grams cornstarch
Pinch of fine sea salt
4 egg yolks
1 cup/240 milliliters heavy cream
3/4 cup/180 milliliters whole milk
Optional flavorings: 1 teaspoon orange or lemon zest, 1 cinnamon stick or 6 cardamom pods
2 teaspoons vanilla extract
1 1/2 cups berries or 3 oranges (a mix of blood oranges and navel is pretty)
1 to 2 teaspoons granulated sugar
About 6 to 8 ladyfingers (also called Savoiardi or boudoir biscuits, or use sponge cake or poundcake), plus more if desired
Berry jam or orange marmalade
1/4 cup sherry, Madeira, dessert wine, brandy or orange juice, plus more as needed
1 cup/240 milliliters heavy cream
1 tablespoon confectioners' sugar
Sliced almonds, candied citrus peel, crumbled amaretti or berries, for garnish (optional)

Steps:

  • Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
  • In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
  • Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
  • Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
  • Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
  • Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
  • To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
  • Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
  • Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
  • When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

SPRING FRUIT TRIFLE



Spring Fruit Trifle image

This fruit, wafer, and white chocolate pudding trifle is sure to impress the crowd at your next special occasion.

Provided by Baker's

Categories     Trusted Brands: Recipes and Tips

Time 45m

Yield 15

Number Of Ingredients 7

36 NILLA Wafers
2 tablespoons orange-flavored liqueur or orange juice
3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries
3 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
6 (1 ounce) squares BAKER'S Premium White Baking Chocolate, melted, cooled slightly
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
  • Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
  • Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 34.1 g, Cholesterol 9.5 mg, Fat 9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 5.9 g, Sodium 255.9 mg, Sugar 115.9 g

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