BERRY TRIFLE: FOOD NETWORK RECIPE | TYLER FLORENCE | FOOD ...
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Total Time 43 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
BERRY TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place a third of cake cubes in a 4-qt. trifle bowl. Top with a third of pudding mixture, a third of berries and half the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 234 calories, FatContent 6g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 342mg sodium, CarbohydrateContent 34g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
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RECIPETIN EATS X GOOD FOOD: MANGO AND BERRY TRIFLE RECIPE ...
From goodfood.com.au
Total Time 2 hours
Category Dessert
24-48 hours ahead
For the custard, whisk half the sugar with the egg yolks in a large bowl.
Add cornflour and whisk until smooth. Bring milk, vanilla and the other half of the sugar to a near boil in a large saucepan over medium-high heat. Slowly pour it into the egg mixture in a very thin stream while whisking constantly (this stops the egg from scrambling).
Once all the milk is added, whisk well to combine then pour it back into the saucepan. Set over low heat and whisk constantly so the base doesn't catch. Within a minute or two, it will start to thicken. When you see big lazy bubbles appear (pause whisking to check), whisk for another 30 seconds then remove from the stove.
Whisk in butter and strain into a bowl. Cover with cling film pressed against the surface, cool to room temperature for 1 hour and then refrigerate for at least 3 hours.
Cranberry jelly
Heat half the cranberry juice in a saucepan over medium-high heat until hot. Pour remaining cranberry juice into a large bowl and sprinkle gelatin across the surface (don't dump in one place) then whisk to dissolve. Pour in hot cranberry juice and whisk. Tip into a pouring jug.
Stage-one layering
Place cake cubes across base of a 3.5 litre trifle dish. Sprinkle with Cointreau. Pour half the warm jelly mixture down the side of the trifle dish (to avoid escaped cake crumbs). Cool to room temperature, then refrigerate for 2 hours until set. Leave remaining cranberry jelly mixture on the bench, do not refrigerate.
Place a 2cm-thick mango layer on top of the set jelly. For the custard layer, remove custard bowl from fridge. It will be firm so mix vigorously to loosen, then whisk until smooth and creamy. Spread on jelly/mango layer, smooth surface and refrigerate 1 hour to firm up. This will create neat layers.
Stage-two layering
At this point, put the remaining jelly in the fridge and refrigerate for 1 hour. This will slightly thicken the liquid. To make the jelly layer, slowly pour the jelly down the wall of the trifle dish so it gently spreads across the set custard surface without breaking it. Gently place hulled and quartered strawberries into the jelly. Refrigerate 2 hours or until jelly is set, or you are ready to serve.
Christmas Day
Place cream ingredients in a large bowl and whip to soft peaks. Top trifle with a 2cm-thick layer of mango. Pile on cream. Top with raspberries, cherries, more mango slices, and mint leaves. Sprinkle with silver balls and dust with gold powder.
Make a dramatic entrance with your creation. Enjoy how beautiful it looks before everyone digs in and it becomes a frightful (but delicious) mess.
Notes
Home-made custard is best because it sets better giving you neater layers. If you use store-bought custard, get double-thick vanilla custard, which is much thicker than pouring custard.
Use cranberry juice with sugar added. No-added-sugar juice is quite sour.
Judge the thickness of each layer depending on the height and size of your trifle dish. There's nothing sadder than running out of space for a layer!
This recipe features in RecipeTin Eats' make-ahead Christmas menu
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