CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE
I threw this dessert together when I needed something quick to take to my in-laws'. Because it's beautiful, everyone thinks it requires a lot of effort. It's easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. -Kristi Judkins, Morrison, Tennessee
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 28 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.
Nutrition Facts :
STRAWBERRY-CHOCOLATE MASCARPONE TRIFLE
Make and share this Strawberry-Chocolate Mascarpone Trifle recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chill one large glass and one medium glass bowl for about 20 minutes.
- In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
- In the medium bowl whip cream until soft peaks form.
- Fold the whipped cream into the cheese mixture.
- Combine the strawberries and orange liquor.
- Cut the cake into 1/2 inch slices.
- Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
- Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
- Spread with half the mascarpone mixture.
- Sprinkle with half the grated chocolate.
- Repeat layers ending with grated chocolate.
- Cover and chill for at least 4 hours, up to 12 hours.
Nutrition Facts : Calories 652.5, Fat 45.7, SaturatedFat 25.1, Cholesterol 109.1, Sodium 221.2, Carbohydrate 65.5, Fiber 7.2, Sugar 27.6, Protein 8.1
STRAWBERRY AND CHOCOLATE BROWNIE TRIFLE
A trifle is always a great dessert, but the cream layer makes this strawberry brownie one exceptional. Mascarpone is similar to tangy cream cheese and decadent. Adding balsamic takes the creamy layer to the next level. We love the combination of chocolate, strawberry, and balsamic flavors. It's impressive to present and easy to...
Provided by Brenda Nance
Categories Other Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Slice the strawberries and place in a bowl. Then stir in 1/3 cup of sugar. Cover and place in the fridge.
- 2. Prepare the brownies as directed on the box. Cool completely. Then cut into 1-inch squares.
- 3. Beat the mascarpone cheese, whipping cream, vanilla, vinegar, and 1 cup of sugar until thickened. Cover and chill.
- 4. To assemble, place 1/3 of brownie squares in the bottom of a 2 qt trifle dish, then cream mixture.
- 5. With a slotted spoon top cream mixture with strawberries. Repeat, finishing with the cream mixture on top.
- 6. Garnish the top with halved strawberries coated with sugar and mint sprigs (optional).
- 7. Chill until ready to serve.
CHOCOLATE STRAWBERRY TRIFLE
Provided by Food Network
Categories dessert
Time 2h12m
Yield 16 servings (1 cake)
Number Of Ingredients 20
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F.
- Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
- For trifle toppings: Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
- In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
- Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.
- Cook Time: 10 minutes
- Inactive Prep Time: 20 to 30 minutes
- Ease of preparation: easy
VERY BERRY TRIFLE
Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
- Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
- To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.
Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium
STRAWBERRY-MASCARPONE TRIFLE RECIPE - (4/5)
Provided by SMSchreiber
Number Of Ingredients 12
Steps:
- Directions: In a bowl, combine the sliced strawberries and 2 Tbs. of the sugar and toss to mix. In another bowl, combine the cream and 4 Tbs. of the sugar. Using an electric mixer or a whisk, beat until stiff peaks form, then beat in the mascarpone cheese and vanilla until smooth. Cover and refrigerate until ready to use. Preheat an oven to 350°F. Line an 8-inch round cake pan with parchment paper. In a heatproof bowl set over but not touching gently simmering water in a saucepan, whisk together the eggs, yolks and the remaining 1/2 cup sugar until pale yellow and fluffy, 5 to 6 minutes. Transfer the mixture to the bowl of an electric mixer and beat on medium speed until light and ribbony, 4 to 5 minutes. Sift the flour into the egg mixture in three additions, folding with a rubber spatula after each addition until smooth. Transfer the batter to the prepared pan and spread the batter to the edges, making the sides higher than the center. Bake until the top of the cake is golden and springs back when touched, 18 to 20 minutes. Transfer the pan to a wire rack and let the cake cool to room temperature. Using a small paring knife, cut around the inside edge of the pan to loosen and remove the cake. Using a serrated knife, trim the sides, shaping the cake into a 7-inch round to fit a large trifle bowl. Slice the cake in half horizontally. Fit a pastry bag with a wide decorative tip and fill the bag with the mascarpone cream. Brush each layer of the cake with 1 oz. of the rum. Assemble the trifle, alternating layers of sliced strawberries, mascarpone cream and cake. Garnish with the mascarpone cream and whole strawberries. Serves 8 to 10.
STRAWBERRY MASCARPONE TRIFLE
Delicious layered dessert that tastes light and fluffy, modified from the Williams-Sonoma Christmas cookbook recipe.
Provided by lawbritt
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
- Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
- In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
- Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.
Nutrition Facts : Calories 482.4, Fat 24.2, SaturatedFat 13.4, Cholesterol 315.5, Sodium 120.2, Carbohydrate 56.7, Fiber 3.1, Sugar 28.2, Protein 9.1
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