SUMMER TRIFLE RECIPE RECIPES

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SUMMER FRUIT TRIFLE RECIPE | ALLRECIPES



Summer Fruit Trifle Recipe | Allrecipes image

This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn't last long. You can easily substitute different fruit based on what you have on hand.

Provided by K.Glavin

Categories     Desserts    Specialty Dessert Recipes    Trifle Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 10 servings

Number Of Ingredients 4

1 (10 inch) prepared angel food cake, cut into 1 inch cubes
1 (32 fluid ounce) container vanilla yogurt
2 cups sliced fresh strawberries
2 cups fresh blueberries, rinsed

Steps:

  • Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

Nutrition Facts : Calories 188.6 calories, CarbohydrateContent 38.2 g, CholesterolContent 4.5 mg, FatContent 1.6 g, FiberContent 1.8 g, ProteinContent 6.8 g, SaturatedFatContent 0.8 g, SodiumContent 311.4 mg, SugarContent 16.7 g

SUMMER TRIFLE RECIPE | GOURMET TRAVELLER



Summer trifle recipe | Gourmet Traveller image

No stress and no fuss. This dessert can be whipped up with minimal effort.

Provided by Max Adey

Categories     Dessert

Total Time 23 minutes

Prep Time 3 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 12

500 gm raspberries (about 2 punnets)
60 ml cointreau or grand marnier (¼ cup)
2 tbsp galliano
200 ml orange juice
50 gm pure icing sugar
12 savoiardi biscuits
2 ripe yellow nectarines, sliced into thin wedges
1 egg
1 egg yolk
80 gm caster sugar
60 gm butter
400 gm crème fraîche, whisked to soft peaks

Steps:

  • For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes). Strain into a bowl and quickly chill over an ice bath. Gently fold in crème fraîche and refrigerate until required.
  • Soak raspberries in liqueurs in a small bowl until plump (4-5 minutes). Remove berries with a slotted spoon and set aside. Add orange juice and icing sugar to bowl and whisk to dissolve sugar, then pour mixture over savoiardi biscuits in a dish and soak until all liquid is absorbed (1-2 minutes).
  • Layer savoiardi, lemon curd cream, nectarine slices and soaked raspberries in serving glasses, finishing with a layer of fruit and serve.

Nutrition Facts : ServingSize Serves 4

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