Anyone have a good recipe for making a trifle?!
Answers: Does anyone have a good recipe to make a trifle?
Quickest recipe and veggie too;
Fresh fruit in bowl.
Make and add some "Greens Quick Jel".
Make and add some cooled "Bird's Custard".
Add some fluffed up double cream.
Crumble a flake on top.
Eat watching a good film.
p.s. Don't use instant stuff full of aspartame (carcinogenic sweetener)
omg!! i cant believe u asked! this is the best trifle u will ever have! i promise..i would die for it! soo delicious!
CHOCOLATE TRIFLE
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
this one is great too..but i love choclate more!lol
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint
DIRECTIONS
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Yip! Victoria Sandwich on the bottom, sprinkle sherry on top of that, add fruit jelly, strawberry is the norm, custard on top of that then cream and hundreds and thousands.
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.
Mmmm, trifle! Here's a slight variation: Slice a jam swiss roll and line a bowl with it. Sprinkle with sherry, (not forgetting to take a swig - this is traditional!) then top with strawberry or raspberry jelly ( to match the jam), leave to set, then top with cold custard, then when thoroughly chilled and set, whipped cream. Finally decorate with whatever you fancy - cherries, nuts etc, and tuck in. Oh my - I've got to go and make one now!
Try this....
English Trifle
40 min prep
Servings - 8 -10
I love trifle, and here's a slightly different version. Once you've made and enjoyed trifle, there's a good chance you'll want to get a pretty trifle bowl just to make this attractive dessert! A recipe adoption.
Ingredients
# 1/3 cup sugar
# 3 tablespoons cornstarch
# 2 eggs
# 2 cups low-fat milk
# 1 teaspoon real vanilla extract
# 1 poundcake or 1 package ladyfingers , sliced
# raspberries or strawberry jam or jelly
# 1/3 cup sherry wine or orange juice (I prefer the sherry)
# 1/3 cup raspberries (optional) or strawberry syrup (optional)
# 1/4 dozen sliced toasted almonds
# fresh raspberries
# strawberries
# 1 cup heavy cream , whipped
Directions
1. In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
2. Microwave on 2 minutes, then whisk well.
3. Microwave another 3-5 minutes, or until thickened.
4. Stir in the vanilla.
5. Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
6. In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
7. Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
8. Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
9. Layer with half of the pudding, sliced fruit, and whipped cream.
10. Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
11. Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.
Large Jam Roll from supermarket.
Large can of Fruit Salad (Drain)
Fresh Bananna, Fresh Strawberry's or Peaches for decoration.
About 1 - 2 Litres Home made Powder Custard, not too thick.
About 1 Litre Jelly, Port Wine is my favourite. (make up and set)
Fresh Whipped Cream.
Method.
Slice Jam roll, arrange around the edges and bottom of Glass Bowl. Add drained fruit and Banana, add custard enough to cover the fruit.
Cool in fridge. When cold, mash the pre-made set jelly. Put on top of the custard. Completely cover with whipped cream, Decorate with either combination of drained Peaches/ Strawberries. Could also sprinkle decorate with hundred's and thousands, or chocolate flake. Your choice.
Chocolate trifle
http://www.chocolate-playground.com/choc...
Just make sure the pages of your cookbook don't stick together and you end up adding ground beef and peas ...
Sorry, couldn't help myself.
Raspberry swiss roll sliced up and put in the bottom of dish. Sprinkle sherry over it. Top with fruit cocktail. Make raspberry jelly adding the juice to it from the fruit cocktail. When cooled pour over the sponge and fruit. When set, cover with custard and again leave to set. Then finish off by topping off with whipped up cream. Decorate if you like with glacé cherries, flaked almonds. This is my favourite way.
http://uktv.co.uk/food/recipe/aid/515602
james martin-white choc trifle.
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