EASY TIRAMISU TRIFLE RECIPE RECIPES
TIRAMISU TRIFLE RECIPE - FOOD.COM
Very easy to put together. This is trifle, and not the same as the Tiramisu dish we all know. A high dish will give you three layers, in a low dish you will probably end up with two. The recipe I found in a magazine, the recipe there uses 2 cups of custard but I like to use three, it is really to taste. Here in the Netherlands we can buy the custard ready made in cartons (vanille vla) If that is not the case in your part of the world you will have to make the custard or use a vanilla instant pudding.
Total Time 20 minutes
Prep Time 20 minutes
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the coffee and liqueur in a wide dish.
- In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
- Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
- Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
- Repeat twice.
- Chill for at least 2 hours or up to a day.
- Just before serving sprinkle with the almonds and more chocolate.
Nutrition Facts : Calories 400.1, FatContent 14, SaturatedFatContent 6.2, CholesterolContent 199.6, SodiumContent 191.3, CarbohydrateContent 64.8, FiberContent 2.7, SugarContent 8.3, ProteinContent 9.1
BAILEYS TRIFLE RECIPE - OLIVEMAGAZINE
Check out our stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast
Provided by OLIVEMAGAZINE.COM
Categories Baking and desserts
Total Time 45 minutes
Number Of Ingredients 16
Steps:
- To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a sheet of clingfilm onto the surface of the custards to stop skins forming and chill for a few hours.
- When ready to assemble, slice the swiss roll into 2cm-thick slices. Mix the hot coffee and the amaretto. Quickly dip one side of the slices of swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Take the remaining slices and break into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits and then the chocolate custard. Chill for a few hours or overnight.
- When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.
- Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.
Nutrition Facts : Calories 547 calories, FatContent 35 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fibre, ProteinContent 6 grams protein, SodiumContent 0 milligram of sodium
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This no-bake treat comes together quickly and can even be made the night before. Sometimes I drizzle additional chocolate syrup over the coffee and pound cake. Other times, I add sliced almonds to the topping.—Nancy Brown, Dahinda, Illinois
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Reviews 5
Total Time 20 minutes
Category Desserts
Calories 520 calories per serving
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Reviews 5
Total Time 20 minutes
Category Desserts
Calories 520 calories per serving
- Cut cake into nine slices. Arrange in an ungreased 11x7-in. dish, cutting to fit if needed. Drizzle with coffee. , In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving.
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Make a deliciously creamy tiramisu for a dinner party showstopper. Try our classic, fruity and other versions of this coffee-flavoured Italian dessert.
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MASSIVE RETRO TRIFLE | FRUIT RECIPES | JAMIE OLIVER RECIPES
A really good trifle recipe never goes out of fashion. This fruity number's a Christmas tradition at our house – and it looks amazing when it's finished!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 338 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 338 calories per serving
- Lay out the sponges on the bottom of a large glass bowl (if you're using a Swiss roll, cut it into slices first). Hull and slice the strawberries, then scatter over the sponges and drizzle with the Cointreau.
- Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
- Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly.
- Allow the blancmange layer to set in the fridge, then drain the mandarins and scatter over.
- Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge.
- Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. (If you want to add extra layers of blancmange and custard, go for it!)
- Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Grate chocolate and orange zest over the trifle before serving. What a finish!
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This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. —Wendy Bennett, Sioux Falls, South Dakota
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Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 265 calories per serving
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Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 265 calories per serving
- Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
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Reviews 4.8
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- Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
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From bbc.co.uk
Reviews 4.4
Cuisine British
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Reviews 4.4
Cuisine British
- Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.
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Reviews 5
Total Time 25 minutes
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Calories 381 per serving
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Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
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A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge.
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