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Tasty Trifle Recipes?

StacyD's picture

Does anyone have some tasty trifles desserts they can recommend? I haven't made one in many years and thought it might be a good change of change for a potluck dinner we're going to tomorrow. I would be open to either a really chocolaty one, fruit one or one with almond or grand marnier flavoring. I'm leaning more towards a lighter one since we're having steaks on the Big Green Egg. I'm also bringing a quinoi and corn salad with rosemary.
Thanks!

rosie t's picture

(post #37335, reply #1 of 27)

 I make this trifle  for family gatherings during the summer. I use the pound cake purchased from Costco. You  need to double the the lemon curd part of the recipe.


Raspberry and Lemon Trifle


http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181

roz's picture

(post #37335, reply #2 of 27)

Or how about a rhubarb trifle?

http://tinyurl.com/ctl8sn

And add a layer of strawberries.

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Biscuit's picture

(post #37335, reply #3 of 27)

Do you have a book called Four Star Desserts by Emily Luchetti?  She has a Strawberry-Gran Marnier Trifle that is TDF.  One of my favorite recipes.

Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

MadMom's picture

(post #37335, reply #4 of 27)

Hmmm...I might look that one up.  I have an overabundance of strawberries at the moment. 



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debe5t's picture

(post #37335, reply #17 of 27)

"I have an overabundance of strawberries at the moment. "


You shameless southern hussey ,you!! How dare you!


Deb

MadMom's picture

(post #37335, reply #19 of 27)

That's the way we southern hussies are, just shameless!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

debe5t's picture

(post #37335, reply #23 of 27)

 


       :-)

StacyD's picture

(post #37335, reply #5 of 27)

Ooh - that one sounds really good. Unfortunately I don't have that cookbook and I searched online and it didn't come up. Anyone have that recipe?

The raspberry and lemon trifle also sounds good but my husband isn't a big fan of lemon which puts limitations on some dishes.

Barefoot Contessa has rasberry and orange trifle in the Family Style cookbook that looks a bit time consuming since you have to make the orange pound cake first and then later on make the orange cream for the trifle.

Jean's picture

(post #37335, reply #7 of 27)

I have it--will be back later if no one else posts it first.


What was the best thing before sliced bread?



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Biscuit's picture

(post #37335, reply #9 of 27)

First - THE SEARCH FUNCTION HERE DRIVES ME FRICKIN' NUTS!!!!!  Makes NO sense WHATSOEVER!!!!!!


There, I feel much better.  (G)


After some weird permeatations of search options, I finally found it.  I KNEW I had posted it before but you can't seem to find it easily.  Finally did.  Search function really needs work!


Please don't get intimidated by the steps in this recipe.  It's really dead easy, if you just break it down into steps.  Nothing is hard.  And you can FREEZE this baby once it's assembled; it thaws very quickly.  As a matter of fact, I've made it in the summer and just cut and served it straight out of the freezer; it thaws almost before I serve it to my guests.  You can also substitute raspberries for the strawberries and it's as good.


Strawberry Grand Marnier Trifle


8 large yolks
1/2 cup plus 2 Tbs. granulated sugar
Pinch of salt
1/4 cup Grand Marnier
1/2 cup FRESH squeezed orange juice
1 cup heavy whipping cream
3 pints hulled strawberries
1 vanilla genoise layer cake, baked in a jelly roll pan.


SERVES 8-10

You need a 9 x 13-inch baking pan.

Fill a large bowl 1/3 full of ice water. Set aside.

Fill a med. saucepan 1/3 full of water and bring it to a boil.

In a med. SS mixing bowl, whisk the yolks, 1/2 c. sugar and salt together. Whisk in the Grand Marnier and orange juice. Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl. Whisk the mixture constantly until thick, 2-3 minutes. Place the bowl in the bowl of ice water and continue to whisk until cool.

Whip the cream until thick and forms soft peaks. Fold into the Grand Marnier mixture. Place a piece of plastic wrap directly on the surface and refrigerate.

Coarsely chop the berries in a food processor with the remaining 2 Tbs. sugar.

Using a serrated knife, cut the cake into 4 even rectangles.
Slice each piece in half horizontally, making 8 pieces total.

Place layer of the strawberries in the bottom of the baking pan. Top with a little more than a cup of the Grand Marnier Sabayon. Cover the sabayon with a layer of cake. The cake doesn't have to be in one piece, it can be pieced together. Repeat this layering process, ending with a layer of sabayon. There should be 3 layers of cake. Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.

To serve, cut into squares with a sharp knife.
Garnish with fanned strawberries.

I have also just used genoise cake that I baked in a square cake pan, and sliced it into layers. Whatever works. The cake part isn't really going to show.

Also it freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine for dessert.

You can sub in blueberries, raspberries, cherries, or whatever kind of berry suits your fancy. And it may seem rich, but it is very light tasting.

Posted by CLS/Biscuit


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

StacyD's picture

(post #37335, reply #10 of 27)

Thanks so much Jean! This looks very tasty!

I'm not familiar with vanilla genoise layer cake, baked in a jelly roll pan. In the interest of time, could I substitute with angel food cake?

Thanks!

StacyD's picture

(post #37335, reply #11 of 27)

oops...I meant pound cake. Would that be a good substitute?
Thanks!

Biscuit's picture

(post #37335, reply #15 of 27)

You could.  Angel food is a good, solid cake.  Pound cake...???  Not so sure.  I'd do angel food first.  You need a good, spongy cake that won't disentigrate when soaking up all the juice from the berries. 


Actually - hmmm - if you DO try angel food, let me know how it turns out, okay?   Oh, and I would reduct the amount of sugar in the berries (because of the amount of sugar in an angel food cake) just so it doesn't get too sweet.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

rosie t's picture

(post #37335, reply #6 of 27)

That is a really good trifle.  Once you have the genoise made it's easy to put together. 

wonka's picture

(post #37335, reply #8 of 27)

I love this recipe.


Lemon Curd and Blueberry Trifle


 


LEMON CURD

1 1/3

cup

sugar

3/4

cup

unsalted butter - (1 1/2 sticks) cut 1/2" cubes

2/3

cup

fresh lemon juice

1

tbl

grated lemon peel

1/8

tsp

salt

5

lrg

eggs beaten to blend

LEMON SYRUP

1

cup

water

1

cup

sugar

1/3

cup

fresh lemon juice

1

tbl

grated lemon peel - (packed)

FILLING

1

pkt

cream cheese - (8 oz) room temperature

3/4

cup

sugar

2 1/4

cup

chilled heavy whipping cream

1/4

tsp

vanilla extract

TRIFLE

3

ct

fresh blueberries - (1/2 pint e

1

x

lemon pound cake recipe to follow


 


·                       For Lemon Curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.


·                       For Lemon Syrup: Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.


·                       For Filling: Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.


·                       Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.


·                       Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.


 

Ozark's picture

(post #37335, reply #12 of 27)

I have been finding wonderful recipes here, you might want to look at these.


http://www.tastespotting.com/search/Trifle/1


 


Growing old is inevitable, growing up is optional!

 

Growing old is inevitable, growing up is optional!

bwf17's picture

(post #37335, reply #13 of 27)

My favorite is Strawberry-Blackberry Trifle .....it is to die for and you use prepared angel food cake.


Here is the link:


http://www.foodnetwork.com/recipes/food-network-kitchens/strawberry-blackberry-summer-trifle-recipe/index.html


Mary


 
 
StacyD's picture

(post #37335, reply #16 of 27)

Thanks everyone for your great suggestions. I wanted to give an update: I made the Food Network trifle - Strawberry & Blackberry (I added raspberries) Trifle. After reading all the FN reviews, I added Boysenberry syrup to the homemade whipped cream since lychee syrup and elderberry syrup were hard to find with the limited time I had. I decided to add some Grand Marnier to the Angel Food Cake which tasted yummy when I tested it. The trifle dish is packed with two layers and is chilling in the fridge overnight. I would recommend making it as it was quite easy and tasty. Thanks again!

bwf17's picture

(post #37335, reply #21 of 27)

Actually the lychee syrup is not as hard to find as you fight expect.  I found it in the International section of my very small grocery store and bougt a can of lychee nuts packed in syrup....there you go.   I think yours will  be perfect too.


Let me know how you liked it.


Mary


 
 
evelyn's picture

(post #37335, reply #14 of 27)

http://www.recipezaar.com/Peach-Amaretto-Trifle-60606

Children are unpredictable. You never know what inconsistency they're going to catch you in next.

In life, learn the rules so that you know how to break them properly.
KarenP's picture

(post #37335, reply #18 of 27)

   I would love to have a big green egg.  You've got some great ideas here.  if you're still thinking of chocolate, here is Clare Clarke's Black Forest Trifle.  If nothing else, the serving idea is beautiful.
http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=5826188

StacyD's picture

(post #37335, reply #20 of 27)

We would love a Big Green Egg (BGE as we refer to) it as well. They are just so darn pricey but I know well worth it. We got a new grill last year after our 10+ old grill die and we have a smoker that we hardly used as it seems that the temperature outside isn't the right range for us to use it.

Anyway, our friends always like to host dinner so they can experiment on the BGE with us which is just fine with us. They made some amazing smoked cheeses last time.

Kind of funny arrangement however...we've been bringing the meat which is ok but some how I was assigned to bring all of the dishes tonight so I guess I won't feel badly taking any leftovers home, if we even have any!

KarenP's picture

(post #37335, reply #22 of 27)

  Well, the BGE set them back, I'm sure! ;-)
  Last spring a friend and I went to their gathering called "Eggs by the Bay".  It was such fun to walk in knowing noone and getting to know people and how they use their eggs.  They're fueled for hours of slow cooking without much fuel and the ability to go from extremely high to extremely low heat is pretty inviting.
   A bay area woman, Mary Karlin, has just written a book about woodfire and slow cooking methods that I'm hearing good things about.

Madeleine's picture

(post #37335, reply #24 of 27)

Read this late Stacy, but I have a great trifle recipe everyone loves. It has strawberries, kiwi, raspberries and the cream uses sweetened condensed milk milk mixed with pudding and cool whip (I think). If it interests you I will check the particulars and post it for a future gathering. It's always a hit whenever I make it.

Madeleine

Madeleine
bwf17's picture

(post #37335, reply #25 of 27)

I sure would love the recipe.


Thanks,


Mary


 
 
Madeleine's picture

(post #37335, reply #27 of 27)

Strawberry, Raspberry & Kiwi Trifle

1 single layer devil's food chocolate cake
1 can sweetened condensed milk (14 oz.)
1 cup cold water
1 4 serving size pkg. instant vanilla pudding mix
2 cups whipping cream, whipped
2 T orange juice
2 1/2 cups sliced fresh strawberries
1 pint fresh raspberries
2 kiwi peeled and sliced
1 1/2 cups frozen whipped topping, thawed, for garnish
mint leaves for garnish

Cut chocolate cake into 1 inch cubes.
Combine sweetened condensed milk and water in a large bowl. Add pudding mix. Beat until thoroughly blended. Chill 5 min. Fold whipped cream into pudding mixture.

Assemble:
spread 2 cups pudding mixture in 3 qt. trifle bowl. Arrange half of cake cubes over pudding. Sprinkle with 1T orange juice. Layer 1 cup strawberries, 1/2 of the raspberries and 1/3 kiwi. Repeat layers. Top with remaining pudding mixture. Decorate with whipped topping, remaining 1/2 cup strawberry slices and kiwi slices. Garnish with mint leaves. Refrigerate until ready to serve.

Note: It always looks nice if you arrange some of the strawberry slices and kiwi slices on the sides of the bowl as you are layering. It looks beautiful and tastes delicious. If you are opposed to frozen whipped topping I imagine you could just use more whipped cream on top.

Madeleine
Madeleine
StacyD's picture

(post #37335, reply #26 of 27)

Thanks Madelene, that would be great if you can post the recipe.

The strawberry, blackberry and raspberry trifle was a huge hit! I highly recommend soaking the angel food cake with some Grand Marnier and adding the boysenberry syrup to the whipped cream.