INDIVIDUAL STRAWBERRY TRIFLES
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
- For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
- For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
- Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
- To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.
WAFFLE-AND-STRAWBERRY TRIFLE
Here, save time with frozen waffles, but make your own creamy pudding. The rich flavor and silky texture are worth the extra effort.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
- Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
- In a large bowl or trifle dish, layer half the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).
Nutrition Facts : Calories 404 g, Fat 24 g, Fiber 2 g, Protein 5 g, SaturatedFat 14 g
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
SUMMER BERRY WAFFLE TRIFLE
Homemade waffles are layered with whipped cream-cream cheese filling and fresh fruit for a summer trifle that is downright irresistible.
Provided by Heather Baird
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
- When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
- In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
- Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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