Three Berry Trifle
The Three Berry Trifle is an English dessert from the 1700’s and in its history, has not stopped astounding. Try today this delicious combination of cream, fruits, sponge cake, and much more!
¡The temptation will be impossible to resist!
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Ingredients:
Berries Sauce:
1½ cups strawberries chopped
½ cup blackberries, chopped
1 cup raspberries
1/3 cup granulated white sugar
1 Tbsp. corn starch
½ tsp. lemon zest
Cream Filling:
1 (15 oz.) Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
1 (3.4 oz.) pkg. instant lemon pudding
¼ cup confectioners’ sugar
1½ Tbsp. vanilla extract
1 Tbsp. fresh lemon juice
2 Tbsp. lemon zest
2 Tbsp. Amaretto liqueur (optional)
6 slices store bought pound cake, cut into small cubes
Garnish:
1 Tbsp. water
1 Tbsp. granulated sugar
1 kiwi, sliced
4 strawberries, sliced
¼ cup blueberries, sliced in half
6 raspberries
Fresh mint leaves (optional)
Preparation:
1. Berries Sauce: In a small pot, mix all the berries with sugar, lemon zest, and corn starch. Cook over medium-high heat for 5 minutes. Set aside, let cool completely.
2. Cream Filling: In a bowl, whisk sour cream, instant pudding, confectioners’ sugar, vanilla, lemon juice, lemon zest, and liqueur (if using any). Whisk for 2 minutes until blended.
3. Dissolve sugar in water and set aside.
4. Assembling Trifles: Layer the trifles, starting with about 2 heaping Tbsp. of the cream filling, then about 2 Tbsp. cake cubes, and 1 heaping Tbsp. Berries Sauce. Repeat layers once. Cream, cake, Berries Sauce, ending with a smooth cream layer. Garnish with remaining fruit as desired. Once done, brush fruit with the dissolve sugar. Refrigerate for 1 hour before serving. Enjoy!
Easy NO-BAKE dessert cups » eggless, dairy-free, vegan ????
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There is no summer without this dessert - a roulade with sponge fingers and raspberry
There is no summer without this dessert - a roulade with sponge fingers and raspberry
Ingredients:
sponge fingers - 250 g (8.8 oz)
milk - 200 ml (6.76 fl oz)
For the cream:
milk - 500 ml (16.9 fl oz)
eggs - 2 pieces
sugar - 70 g (2.47 oz)
starch - 60 g (2 oz)
raspberry - 300 g (10.6 oz)
IN THE FRIDGE 1 H
whipping cream - 200 ml (6.76 fl oz)
sugar - 50 g (1.76 oz)
chocolate- 60 g (2 oz)
IN THE FRIDGE 1 H
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Trust me, this cake with sponge fingers and pralines will be a success at first try
Trust me, this cake with sponge fingers and pralines will be a success at first try
Ingredients:
for the cream:
milk - 1 l (34 fl oz)
vanilla-flavored pudding powder - 2 sachets
milk - 200 ml (6.76 fl oz)
sugar - 180 g (6.35 oz)
vanilla sugar - 20 g (0.7 oz)
Cook over medium fire for 15 minutes
for the praline:
sugar - 80 g (2.82 oz)
water - 30 ml (1 fl oz)
hazelnuts - 80 g (2.82 oz)
Cook over medium fire for 10 minutes
mascarpone 200 g (7 oz)
whipping cream - 250 ml (8.45 fl oz)
sponge fingers - 300 g (10.6 oz)
milk - 250 ml (8.45 fl oz)
Tray size 22 x 36 cm (8.66 x 14.3 in)
IN THE FRIDGE 2 H
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Ramadan Flavors: No-Bake Turkish Delight Cheesecake
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#turkishdelights #ramadan2021 #iftarideas #feedfeed #eatlikeavegan #healthydesserts #veganrecipes #foodstyling #igfood #plantbased #reels #pastry #veganism #recipe #onthetable #bestofvegan #foodvideo #plantpower #flatlay #thenewhealthy #pinkpitaya #superfood
The holy month ????is upon us.
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I may not fast or celebrate Eid festivities, but I can feel the positive energy in the air.
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Living in Dubai ???????? has introduced me to so many cultures and cuisines. It’s truly a blessing to live here, amidst all of you.
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As a token of love, I have decided to share some wholesome treats ????for Suhoor/Iftar. This #reel is dedicated to everyone who is fasting and striving to keep their diet in check.
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It’s my way of showing you how to tuck in nutrient-rich ????????dishes without compromising taste or presentation.
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So what’s inside this delicious dessert ?????
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I gave the classic cheesecake a Turkish twist to brighten your feed. My triple-layered dessert starts with a nutty pistachio crust and ends with a refreshing rosewater ???? jelly. Nestled between these lovely layers is a lusciously creamy mousse.
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Each bite of this Turkish delight is an explosion of Middle Eastern flavors wrapped in nutritious???? goodness. Yum!
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All you have to do is whip it, stir it, and assemble it. (No baking involved!)????????♀️
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Crust:
•1cup raw pistachio
•3 Tbsp toasted coconut
•2 Tbsp raw cashews
•2 Tbsp pumpkin seeds
•4-5 tbsp coconut oil
•2-3 Tbsp maple syrup
•Pinch of pink salt
White mousse:
•1 ½ cup raw cashews, soaked overnight
•3 tbsp rose water
•1 vanilla bean pod caviar
•¼ cup coconut milk
•¼ cup coconut oil
•½ cup maple syrup
•¼ cup cocoa butter
•¼ tsp pink salt
Rose jelly
•1 cup water
•2-3 tbsp cane sugar
•4 tbsp rose water
•2 tsp agar-agar
•1 tsp pink pitaya powder
Lastly, I would like to wish all my Muslim followers Ramadan Mubarak ????.
May this auspicious month fill your homes with lots of joy ????and blessing. Hopefully, these tasty treats make it to your festive table and spread smiles all around.
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Stay tuned for more mouthwatering recipes from yours truly????????????.
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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