CLASSIC TRIFLE RECIPE - BBC GOOD FOOD
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
Provided by Good Food team
Categories Dessert
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
- Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
- Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
- Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
- Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
- Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
- Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
Nutrition Facts : Calories 581 calories, FatContent 26 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 60 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.77 milligram of sodium
TOFFEE BROWNIE TRIFLE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 265 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 45g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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PEANUT BUTTER BROWNIE TRIFLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Desserts
Calories 680 calories per serving
- Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
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