Trouble Free White Chocolate Mini Trifle Recipes

TROUBLE FREE WHITE CHOCOLATE MINI-TRIFLE

Steps:

• Peel the two oranges, removing all white pith.
• Slice them into rounds.
• Place the orange juice and the white sugar in a saucepan, bring to a boil and cook till syrupy.
• Stir in the orange slices and get them well coated.
• Break the chocolate into small pieces and melt it either in the micro wave or over simmering water on the stove--but reserve a bit of chocolate for garnishing the desserts.
• Slice the pound cake into 1/2" thick rectangles. You should have 16.
• Brush eight of the rectangles generously with the grand marnier.
• Pour the melted chocolate evenly over the eight slices of cake.
• Distribute half the orange slices over the cake.
• Top with another slice of cake and cover that with whipped cream.
• Meanwhile, whizz the brown sugar and the cinnamon in a coffee grinder or mini processor (or a mortar and pestle).
• Place each mini trifle on a serving plate.
• Garnish the plate with the remaining orange slices and some chocolate curls and sprinkle the brown sugar/cinnamon mixture decoratively over the plates.
• If you have time and want to be fancier, put the whipped cream in a pastry bag and pipe it on--but just slathered whipped cream looks lovely.

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

BASIC TRIFLE RECIPE

Steps:

• Prepare pudding or custard according to directions and let cool.
• Mix the fruit with the sherry.
• Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
• Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
• Repeat layering.
• Top with whipped cream and garnish with fresh fruit.
• Chill well before serving.
• Variations.
• To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
• Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
• Black Forest Trifle- Chocolate cake, raspberries and custard.
• Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
• Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
• Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.