Any good trifle recipies??!
and non alchoholic ones for the kids too.
Answers: i am making trifle again this year,i always make it the same every year.i thought it would be nice to make a change to just custard.cream and strawberries...any suggestions???
and non alchoholic ones for the kids too.
this would be great for the kids...
M&M Trifle
3 (regular size) Snickers? bars chopped up in to 10 or 15 pieces.
chocolate syrup
1 package (4 serving size) chocolate flavor instant pudding
1 large container whip cream
1 box packaged fudge brownie mix
2 cups M&M'S? Chocolate Mini Baking Bits
Bake brownies according to package instructions. Let cool and cut in to squares. Make instant pudding according to package instructions.
Note: For extra rich brownies, stir 1 cup (240 mL) of M&M'S? Chocolate Mini Baking Bits into batter.
Assembly:
Layer trifle accordingly in a deep glass bowl or trifle bowl. Drizzle brownies with chocolate syrup. Layer pudding. Layer whipped cream. Srinkle with chopped Snickers? bars and M&M'S? Chocolate Mini Baking Bits. Repeat, making at least three layers. Finish with a final sprinkling of M&M'S? Chocolate Mini Baking Bits and Snickers?
i had one that was chocolate cake broken up, chocolate pudding, oreos, then coolwhip, layer till you end with coolwhip and top with some whole oreos and chocolate curls...
if you want to change it up you can use the mint oreos
My friend made this one and it was amazing...
TROPICAL TRIFLE
Mango Puree:
1 cup mango pureed
2 1/2 cups sugar
1 tablespoon cornstarch
4 eggs
4 yolks
2 1/2 sticks butter
Candied Cashews:
1 tablespoon butter, very soft
1/4 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
2 cups unsalted cashews
Pastry Cream:
1 3/4 cups all-purpose flour, sifted before measuring
2 cups sugar
4 eggs
1 quart milk
1 vanilla bean
1/8 teaspoon salt
Cake, store-bought or pre-made
Simple syrup or your favorite liqueur
Jam
Whipped cream
Grilled pineapple rings
Coconut
For the Mango Puree:
Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
For the Candied Cashews:
Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
For the Pastry Cream:
Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews
Black Forest Trifle
Use chocolate cake layered with cherry pie filling and whipped topping (or pudding). Garnish with cherries and shaved chocolate.
Low fat fruit trifle
Use angel food cake layered with fresh berries and a mixture of vanilla yogurt and instant vanilla pudding.
STRAWBERRY TRIFLE II
3 1/2 oz. pkg. vanilla flavored instant pudding
1 c. dairy sour cream (low fat)
1 c. skim milk
1 tsp. grated orange peel
1 pt. whipping cream, whipped
1/2 tube angel food cake, cut into bite size pieces
2 pts. fresh strawberries, sliced
In large mixing bowl, place pudding, sour cream, milk and orange peel. Beat at low speed scraping bowl often, until thick and well mixed. By hand, fold in whipped cream. In large serving bowl or trifle bowl layer: 1/2 of cake pieces, 1/3 strawberries, and 1/2 pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover and refrigerate at least 2 hours.
CHRISTMAS TRIFLE
1 can fruit cocktail OR crushed pineapple
3 medium-firm bananas, sliced
1 jar (10 oz.) maraschino cherries
1-1/2 c. eggnog, chilled
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 prepared angel food cake, cut into 1” cubes
1 carton (16 oz.) frozen whipped topping, thawed
1/4 c. chopped walnuts
Drain fruit, reserving juice. Dip bananas in juice; drain and discard juice. Set aside fruit and bananas. Set aside 6 cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened. Place half of the cake cubes in a 4-qt. serving or trifle bowl; layer with half of the pudding, bananas, fruit, and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries. Yield: 16-20 servings.
ENGLISH TRIFLE
2 pound cakes (Entemann's, Sanders' or homemade)
1 lg. jar raspberry jam
2 lg. cans fruit cocktail (drained)
A double recipe of baked custard (make overnight, refrigerate)
4-6 bananas (sliced)
2 to 2-1/2 lg. tubs Cool Whip (can use Creme 'La Cream or 2 qts. whipped cream)
8 oz. (or more) ground walnut meats (to be sprinkled over Cool Whip)
Cream sherry, sprinkled over Cool Whip layer (optional)
Maraschino cherries (red or green, may use both colors)
Slice and spread both sides of pound cake with raspberry jam. Arrange a layer of cake slices onto bottom of trifle bowl. Continue layering remaining ingredients above until bowl is full, leaving about 1 inch from the top unfilled. Finish with a thick layer of Cool Whip sprinkled with nutmeats. Garnish with maraschino cherries.
VARIATIONS: (Fresh and canned fruits)
Kiwi fruit
Strawberries
Mandarin oranges
Pears
Apples
Blueberries