Trifle Recipe?

Anyone have a good trifle recipe?

Re: Trifle Recipe?

lemon cream and berry trifle***

2 jars lemon curd (good food store, or trader joes, or gourmet store)

1 qt heavy cream-whip both together,
layer bottom of trifle dish with cut up Sara lee pound cake, add lemon cream,
layer raspberries, blueberries and blackberries...repeat all layers...

end trifle with dollops of lemon cream and some additional berries and mint leaves.

Re: Trifle Recipe?

egg nog trifle


1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract

6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*

1 cup semisweet chocolate chips, finely ground in processor

Chocolate Leaves




Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.

Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.

Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

Makes 16 to 18 servings.

Im making this one this year---look up pic on epicurious--it is so pretty!

Message edited 12/20/2006 7:29:42 AM.

Re: Trifle Recipe?

cranberry cognac trifle


For cake layers
12 large egg yolks
21/4 cups sugar
6 tablespoons whole milk
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon salt
6 large egg whites
For assembling trifle
Cranberry jam (recipe follows)
Cognac syrup (recipe this page)
Rich custard (page 181)

For cream topping
1 1/3 cups chilled heavy cream
1/4 cup confectioners sugar
2 tablespoons Cognac or other brandy
1/4 teaspoon vanilla

Garnish: sugared cranberries and mint leaves

Special equipment: 3 (15- by 10- by 1/2-inch) baking pans and a 31/2-quart straight-sided glass trifle or soufflé dish




Make cake layers: Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.
Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.

Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles. Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.

Assemble trifle: Loosen edges of 1 cake layer with a knife. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake. Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.

With long side of layers toward you, halve layers vertically with a serrated knife. Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.

Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)

Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.) Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.

Make topping: Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks. Remove plastic wrap from trifle and mound cream on top.

Cooks' notes:

• Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly.

• Cake layers can be baked 2 days ahead of assembling and chilled, wrapped well, or frozen up to 1 month.

• Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

Makes 8 to 10 servings.
Gourmet
Gourmet Entertains
December 2000

Re: Trifle Recipe?

CHOCOLATE-TOFFEE TRIFLE

1 1/2 ounces unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 teaspoon vanilla extract

3 cups chilled whipping cream
1 1/2 cups chocolate-covered English toffee bits (two 6-ounce bags)

Semisweet chocolate shavings




Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)

Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)

Sprinkle trifle with chocolate shavings and serve.

Serves 10 to 12.
Bon Appétit
R.S.V.P.
November 1996
Royal Tea Company, Trumbull CT

Re: Trifle Recipe?

I make a really easy one.....just layer chocolate pudding (or any flavor for that matter), assorted berries and cool whip. If you use the sugar free versions of the pudding and cool whip, its really low calorie and still delish!!!