PATRIOTIC BERRY TRIFLE
Steps:
- Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
- Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
- Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
- Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
STARS AND STRIPES BERRY TRIFLE
Little pound-cake sandwiches make this dish something special, not to mention it's delicious! A glass trifle bowl is needed for this, and straight-sided works best. I usually put the berries in as is and skip the sugar step, although admittedly the berries do look prettier with the glossy sugar. I have also made this with just one pound cake, half the amount of custard and blueberries but double the raspberries, and it was equally good! I have also served it with some chocolate shavings on top or with chocolate sauce on the side - or both! And serving this in individual serving dishes looks nice also. I make recipe#238798 for the custard, but make sure to double it to get the full four cups you'll need for this trifle. This recipe comes from Cook's Country.
Provided by hepcat1
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE STARS:.
- Slice each cake lengthwise into 5 equal pieces.
- Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
- Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
- Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
- FOR THE BERRIES:.
- Toss blueberries, 1 T. sugar and water in bowl.
- In separate bowl, toss raspberries with remaining sugar.
- Let sit until sugar dissolves and berries are glossy, about 5 minutes.
- TO ASSEMBLE:.
- Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
- Place 2 cups sandwich scraps in center of dish.
- Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
- Spread 2 cups custard in even layer on top of blueberry and cake layer.
- Place 1 cup sandwich scraps on center of custard layer.
- Arrange 2 cups raspberries around perimeter of dish.
- Spread remaining custard in even layer on top of raspberries.
- Arrange 7 star sandwiches upright around perimeter of dish.
- Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
- Spoon whipped cream on top of raspberries and top with remaining star.
Nutrition Facts : Calories 270.6, Fat 10.4, SaturatedFat 5.8, Cholesterol 110.5, Sodium 201.6, Carbohydrate 43.4, Fiber 4, Sugar 12.4, Protein 3.7
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
STAR AND STRIPES BERRY TRIFLE
Make and share this Star and Stripes Berry Trifle recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 3-quart trifle
Number Of Ingredients 9
Steps:
- FOR THE STARS:.
- Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2 inch pieces. Set aside.
- FOR THE BERRIES:.
- Toss blueberries, 1 tablespoons sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.
- TO ASSEMBLE:.
- Arrange 7 stars upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling blueberries so that they surround all edges of stars. Spread custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps in center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of of raspberries and top with remaining 2 stars.
Nutrition Facts : Calories 4621.2, Fat 200.6, SaturatedFat 114.3, Cholesterol 2066.2, Sodium 3748.5, Carbohydrate 681.9, Fiber 50.1, Sugar 153.7, Protein 63.3
STARS AND STRIPES FOREVER DESSERT
From Taste of Home. A neat treat for the 4th of July! "sugared puff pastry stars and a fresh berry medley, served with a creamy dip, make a festive dessert. It's pretty, delicious and easy to prepare for the fourth of July or any summer gathering."
Provided by Courtly
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
- In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.
Nutrition Facts : Calories 342.4, Fat 23.2, SaturatedFat 9.7, Cholesterol 35.3, Sodium 106, Carbohydrate 31.6, Fiber 3.1, Sugar 14.2, Protein 3.8
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- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
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