Brownie Raspberry trifle recipe
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Brownie Raspberry Trifle Recipe
March 20, 2011 by joshuago
Category Trifle Recipe | Tags: | 19 Comments
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Red-Velvet Trifle Recipe
January 8, 2011 by joshuago
If you love red velvet cake like I do, then this trifle recipe is an absolute must try! It’s so easy to make and your family will beg you for more. I came across this recipe in the September 2009 issue of Southern Living Magazine.
Red-Velvet Trifle Recipe
Hands-on Time: 25 min.; Total Time: 3 hr.
Yield: Makes 10 servings
Ingredients
- 1 (18.25-oz.) package DUNCAN HINES Moist Deluxe Red Velvet Cake Mix (Perfect for this trifle recipe!)
- 2 (8-oz.) packages cream cheese, softened
- 2 cups low-fat vanilla yogurt
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 pt. fresh raspberries
- Garnish: fresh mint sprigs
Preparation
1. Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
2. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
3. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
4. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
5. Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.
6. Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with raspberries. Cover and chill 1 hour before serving. Garnish, if desired.
Category Trifle Recipe | Tags: red-velvet,Trifle Recipe | 1 Comment
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Chocolate & Caramel Trifle Recipe
December 23, 2010 by joshuago
Chocolate & Caramel Trifle
This is a really great trifle recipe that I came across on myrecipe.com. The pastry creme tastes so much better than the regular, old vanilla pudding. Yum!
Ingredients
- About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- About 1 1/2 cups all-purpose flour
- 4 ounces semisweet chocolate
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup hazelnut- or coffee-flavor liqueur (see notes)
- Caramel Pastry Cream ( recipe follows and the only thing I use for all of my trifle recipes)
- 1 1/2 cups fresh raspberries (6 oz.), rinsed and drained
Preparation
1. Butter and flour a 9-inch square baking pan.
2. Rough chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Shave or Finely chop remaining 1 ounce chocolate. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.
Caramel Pastry Creme
Chocolate & Caramel Trifle
Yield: Makes about 5 cups
Ingredients
- 1 1/2 cups sugar
- 2 2/3 cups milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 cups whipping cream
Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.
2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.
3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.
4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.
5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.
Nutritional analysis per 1/2 cup.
Notes: Make and cool pastry cream while cake bakes and cools. For a alcohol-free version, substitute a hazelnut- or raspberry-flavor syrup (such as Torani, available in most well-stocked supermarkets) for the liqueur; the trifle recipe will be somewhat sweeter but who doesn’t like a sweet trifle recipe?
Category Trifle Recipe | Tags: | 1 Comment
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Welcome to Trifle Recipe dot org!
December 22, 2010 by joshuago
A trifle recipe that will knock their socks off coming soon!
Category Trifle Recipe | Tags: Trifle Recipe | 1 Comment
