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How To make Trifle (Raspberry.Custard Bowl)
1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened 1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers(3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries(12oz) 1 c Chilled whipping cream
2 tb Sugar
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland
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The Fearless Chef | Episode 10 | Refreshing Summer Dessert! Angel Food Cake Mixed Berry Trifle
THE DESSERT YOU NEVER KNEW YOU NEEDED! This is a fresh light treat that everyone can enjoy. Take this to a party and EVERYONE will talk about how great of a cook you are. Dessert? Desert? I've written it so many times I'm confusing the two. Anyway try this one out and tell me what you think!
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Course: DessertCuisine: AmericanKeyword: angel berry trifle, easter desserts, trifle recipe Servings: 12 Calories: 265kcal Author: Joanna Cismaru
Ingredients
1 ounce instant sugar free vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 ounce cream cheese I used whipped cream cheese
1/2 cup sour cream
12 ounce whipped cream I used cool whip
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blackberries
Instructions
In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate.
Notes
I used a store bought already prepared angel food cake, but you can make your own and use that instead.
Make sure to store this in the refrigerator because it has a lot of dairy so you don't want to leave it at room temperature for too long. This trifle will last up to 3 days in the refrigerator.
Perfect for make ahead. Trifles are great because you can make them the day before and the longer they sit in the fridge, the better they will taste.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 349mg | Potassium: 319mg | Fiber: 3g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 24.7mg | Calcium: 169mg | Iron: 0.5mg
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Amazing Summer Trifle Recipe
This delicious trifle recipe with grilled peaches, cherries, and vanilla cake floating in layers of whipped cream mixed with Greek yogurt is from the Summer Chapter of my new cookbook and one of my FAVORITE dessert recipes when peaches are in season. It's super easy, and so delicious. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Christmas Trifle
This will look smashing on your Christmas table!! ttp://recipetineats.com/christmas-trifle/
Bird’s Raspberry Trifle| Pudding????
TRADITIONAL ENGLISH TRIFLE - THE PERFECT CHRISTMAS DESSERT
Trifle will appear on more Christmas tables this year than Christmas pudding in the UK. It's a timeless classic, seeped in history that dates back to Tudor times and King Henry VIII.
The ultimate comfort food, a dish that I served to Princes William and Harry in the Royal nursery and also The Queen and her guests over the holidays.
Every home cook believes they have the best trifle recipe... well, here's mine! Delicious strawberry jam sponge seeped in Drambuie syrup, syrup, sprinkled with raspberries, strawberries and blueberries and covered with a layer of gorgeous home made vanilla bean egg custard. Then topped with whipped cream and sprinkled with grated chocolate. What's not to love about TRIFLE!
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Traditional English Raspberry Almond Trifle
Makes 6-8 portions
For the base;
1 Sara lee all butter pound cake (10.75oz)
Half a 12 ounce jar raspberry jam
1 cup fresh raspberries
1 cup granulated sugar
1 ¼ cups water
4 tbs sherry (optional)
For the custard;
2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
2 tsp cornstarch
½ tsp vanilla paste
For the topping;
1 ¼ cups heavy cream (whipped to soft peak)
1 Cadburys chocolate flake (or 2oz milk chocolate)
¼ cup toasted flaked almonds
Cut the pound cake into ¾ inch slices and sandwich with the jam. Layer into a large glass bowl and sprinkle with the raspberries.
In a small pan boil the sugar and water for about 5 minutes to make a syrup. Add the sherry (if using) to the syrup and pour over the sponge.
Bring the 1 pint of heavy cream to a boil in a large saucepan. Whilst it is heating, mix the egg yolks, sugar, vanilla and cornstarch together in a small bowl. Pour the boiling cream over the egg mix and return it to the pan. Stir over a low heat until it just starts to thicken. Don’t over cook. Remove from the heat and allow to cool slightly before pouring over the sponge.
Refrigerate the trifle until the custard has set. Then spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate and almonds.
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Dessert: Raspberry Mousse Cups - Natasha's Kitchen
These raspberry mousse cups are the mini version of our very popular charlotte cake except there’s no baking required! The sweet/tart mousse is bursting with fresh raspberry flavor!
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INGREDIENTS FOR THE RASPBERRY MOUSSE:
►10 oz (2½ cups) frozen raspberries
►½ cup granulated sugar
►2 Tbsp fresh lemon juice (from one med/large lemon)
►1 Tbsp Knox unflavored gelatin (from 1¼ packets
►3 cups heavy whipping cream
►6 Tbsp confectioners (powdered) sugar
Filling and Garnish Ingredients:
►½ of a 7 oz pkg ladyfingers
►12 oz package fresh raspberries, reserving 6 berries for garnish
►6 to 12 small mint leaves, optional garnish
For the Simple Syrup, stir together:
►1 cup of warm water
►1 Tbsp fresh lemon juice
►1 Tbsp granulated sugar
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