ORANGE TRIFLE RECIPE RECIPES

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CHOCOLATE TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chocolate Trifle Recipe: How to Make It - Taste of Home image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. —Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Steps:

  • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Nutrition Facts : Calories 396 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 66g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

SHERRY TRIFLE RECIPE - BBC FOOD



Sherry trifle recipe - BBC Food image

Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection!

Provided by Antony Worrall Thompson

Prep Time 1 hours

Cook Time 0 minutes0S

Yield Serves 6-8

Number Of Ingredients 17

1 packet trifle sponge fingers, broken into 5cm/2in pieces
150g/5oz amaretti biscuits or ratafias
150ml/5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg
2 oranges, grated zest only
85g/3oz flaked almonds

Steps:

  • Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
  • Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.
  • To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.
  • Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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