Does anyone know of a recipe (or ideas)?!
She loves trifle but I always seem to be making the same one and I would like to try something different. Thanks
Answers: for a trifle for Mothers Day?
She loves trifle but I always seem to be making the same one and I would like to try something different. Thanks
my mum loves this...
ginger and pear trifle...
ingredients
1 mcvities jamaican ginger cake
1 tin pear halves
2 pkts dream topping( or whipped cream)
2 tins ambrosia custard (or make up the custard how you like)
handful flaked almonds
handful of edible silver balls
1 dessertspoon of whisky
method
thickly slice the ginger cake and place in trifle bowl.
place the pear halves in the dish with the cake
pour over the whisky, leave to stand for 20 mins
top with the custard,then the made up dream topping(or fresh cream whichever you prefer)
sprinkle over the flaked almonds and the silver balls.
these flavours go beautifuly together but BEWARE its very moorish! i always have to make two dishes full because it goes so quickly! (if you dont like alcohol you can omit it it still tastes good!)
decorate the top with heart sprinkles.
Try going to Allrecipes.com Good luck!
yeah,make chocolate cake instead
The Barefoot Contessa does a Raspberry Orange one.
http://www.foodnetwork.com/food/recipes/...
Chocolate cake with tia maria instead of sherry, pears then chocolate blancmange topped with fresh whipped cream covered in chocolate flake broken up.
http://www.recipegoldmine.com/desstrifle...
this link has lots of good recipes for what you want...
http://allrecipes.com/Recipes/Desserts/T...
Try that.
Good Luck with making one!
Hope your mom likes it!
Love,
Lola
my boys love this one.
Chocolate log cut into 1 inch slices laid into bowl (cheapest one from supermarket is fine.
Cherry jelly if you can get it, if not rasberry.
vanilla angel delight (two packs)
dream topping (two packs)
chocolate sprinkles on top.
we call it Black Forest Trifle.
Try making one with a raspberry jelly, raspberries, madiera cake (instead of trifel sponges), custard flavoured with almond flavouring and meringue on top (you can either buy ready made and crush it then sprinkle it over or make meringue and brown it under a low grill, then sprinkle with rasberries and flaked almonds. Serve with pouring cream
Make it with a different filling.
1 prepared angel food cake, cut into small cubes
1 container vanilla yogurt
2 cups sliced fresh strawberries
2 cups fresh blueberries, rinsed
Cover the bottom of a large bowl with half of the angel food cake cubes. Generously cover the cake with a cup of yogurt. Spread a cup and a half of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.
chocolate trifle : chocolate mouse base with chunks of flakes then chocolate flavoured custard loads of cream with grated chocolate on top you could even put a layer of sliced banana between mouse and custard in an attempt to make it healthier
My family's favorite is Berry Trifle
INGREDIENTS
1 prepared angel food cake or pound cake, cubed
2 pints fresh blueberries
1 container fresh strawberries (sliced)
2-3 tablespoons Amaretto
1 (5 ounce) package instant french vanilla pudding mix
1 1/4 cup milk
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Place 1/2 of the cubed cake in bottom of large glass serving bowl. Layer with 1/2 of the blueberries and strawberries on top of the cake. Sprinkle with 1 tablespoon of Amaretto.
In a medium bowl blend together pudding mix and milk. Add about 1 to 1 1/2 cup of whipped topping (mixture should be light and fluffy), stir well. Spread pudding mixture over berries. Then repeat layer -- cake, berries, Amaretto and pudding mixture. Then top with remaining cool whip. Let sit in refrigerator for 2 to 3 hours before serving. Garnish with a few strawberries or blueberries, if desired.
To make this diet friendly/low sugar, I use sugar free Angel food cake, sugar free french vanilla instant pudding mix, and fat free Cool Whip topping. It's delicious without the guilt!
Enjoy!
I make a strawberry and banana with homemade pound cake
I make a jello, fruit, & madeline's (a french cookie/cake)
I make a brownie with peanut butter sauce
All the above made with pudding (except the jello one) and whipped cream added
At the bottom of the dish
Put trifle sponges on bottom
Add tinned raspberries....but not all the juice (just enought to moisten the sponge completely)
At this stage you can add a little sherry if you like
Top with custard
Top with whipped double cream
Crumble a chocolate flake on top
Cross your fingers!
Have a cup of tea
Put your feet up
Then serve when ready
It really is delicious!
Whenever I make a 3-layer cake I always cut off the dome on the middle layer. I freeze it and when I have enough of them, I make a trifle with them. Otherwise, I bake an angelfood cake in a sheetcake pan and turn the pan on it's side to cool. I layer with the cake and if I use chocolate cake, I drizzle with coffee, make instant chocolate pudding, Dream-whip, and toast almonds and coconut. I layer the cake, pudding, and put the dream whip on the top and sprinkle with the toasted almonds and coconut. I cover and leave in the fridge overnight. When I use the angelfood cake or yellow cake, I spinkle the cake with marischino cherry juice, layer with instant vanilla pudding and a can of cherry pie filling, top the whole thing with the toasted almonds and coconut. I have used apple pie filling in it as well with apple juice sprinkled on the cake to make it moist. The ladies I've made this for don't do alcohol so I was limited.
You could also do it with coconut cream instant pudding in one of your trifles.
Hope that helps.
Traditional English trifle
Serves 8
Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Ingredients
For the madeira cake
85g/3oz butter, at room temperature
85g/3oz caster sugar
2 medium eggs
125g/4? oz self-raising flour
3 tbsp full-cream milk
? lemon, finely grated zest only
For the topping
330ml/10 fl oz full cream milk
750ml/1? pints double cream
6 large egg yolks
1 rounded tbsp cornflour
4 tbsp caster sugar
4 tbsp good-quality raspberry jam
6 tbsp Oloroso (sweet) sherry
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
3. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
4. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.
5. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm.
6. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
7. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
8. Transfer the custard to a bowl and leave to cool.
9. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
10. Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.
11. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
12. Whip the remaining cream into soft peaks. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.