Does anyone have this recipie for trifle..?!
custard, jelly spongecake, canned fruits and cream
Answers: just normal trifle with.
custard, jelly spongecake, canned fruits and cream
I found 3 for you!!!
Banana Trifle Recipe
Ingredients:
1 1/3 cup sugar
3/4 cup flour
1/2 teaspoon salt
4 cups milk
8 egg yolks
1 tablespoon vanilla extract
1 package vanilla wafer cookies
1/4 cup bourbon
2 tablespoons rum
6 ripe bananas -- sliced
6 English toffee candy bars (1.4-oz) -- crushed
2 cups whipping cream
2 tablespoons sifted powdered sugar
Directions:
Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove from heat. Beat egg yolks until thick and pale. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla.
Layer one-third of wafers in a 16-cup trifle bowl or 4-quart baking dish. Combine bourbon and rum; brush over wafers. Top with one-third of bananas. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat layers twice.
Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill 3 hours.
Jumbleberry Trifle Recipe
Ingredients:
1 package (10 oz size) frozen unsweetened raspberries -- thawed
1 jar (18 oz size) seedless blackberry jam or preserves -- divided
1 package (10.75 oz size) frozen pound cake -- thawed
2 tablespoons cream sherry
1 1/2 cup whipping cream
1 jar (10 oz size) lemon curd
***GARNISHES***
whipped cream
fresh raspberries and blackberries
fresh mint sprigs
lemon rind strips
Directions:
Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce, and chill 20 minutes.
Cut pound cake into 1/4-inch-thick slices. Spread remaining jam on one side of half of slices; top with remaining slices. Cut sandwiches into 1/2-inch cubes; drizzle with sherry, and set aside.
Beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Cover and chill 30 minutes.
Spoon 1 tablespoon berry sauce into large wine glasses; top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers once, ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish, if desired.
Berry Coconut Trifle Recipe
Ingredients:
6 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
2 cups whole milk
2 teaspoons vanilla extract
1/2 cup canned cream of coconut, such as Coco Lopez
1 1/2 pound fresh strawberries, hulled and quartered
8 ounces frozen red raspberries, thawed in strainer
2 tablespoons sugar
1 1/2 cup chilled whipping cream
8 cups Pound Cake, cut into 3/4-inch cubes, lightly toasted and loosely packed
1/2 cup shredded sweetened coconut, toasted
addtional fresh strawberries or raspberries (for serving)
Directions:
Whisk egg yolks and sugar in medium bowl to blend. Sift cornstarch over top and whisk well. Place bowl on damp kitchen towel to steady it. Bring milk and vanilla to simmer in heavy medium saucepan. Slowly add hot milk mixture to egg yolk mixture, whisking constantly.
Return custard to saucepan. Place saucepan over medium-low heat, whisking constantly, until custard is thick and just begins to boil, about 3 minutes. Remove from heat.
Add cream of coconut and whisk until completely smooth. Pour custard into large bowl and cool. Cover and refrigerate until completely cold, about three hours.
Meanwhile, toss all berries with sugar. Let stand at room temperature while custard chills.
Once custard is completely chilled, use electric mixer to beat whipping cream to stiff peaks. Fold one-third of whipped cream into chilled custard. Gently fold remaining whipped cream into custard to make pastry cream.
Line bottom of large trifle bowl with half of pound cake cubes, completely covering bottom of bowl. Using slotted spoon to drain off liquid, top with half of berry mixture. Top with half of pastry cream. Repeat layering once. Cover with plastic wrap and refrigerate at least 3 hours and up to 2 days.
Garnish trifle with toasted shredded coconut and fresh berries. Serve chilled.
Strawberry Twinkie Dessert
INGREDIENTS
4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
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DIRECTIONS
Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.
Feel free to customize as to the ingredients you have on hand - enjoy! :)
Trifle
1 (9 inch) sponge cake
1 cup strawberry jelly
2 (3 ounce) packages strawberry flavored gelatin
15 ounces prepared vanilla pudding (custard)
1/2 pint heavy cream
2 ounces finely chopped bittersweet chocolate
Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours.
Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.