DESSERT IN A BOWL
1 plain pound cake - from your grocery or local bakery
2 cups heavy cream, whipped til stiff
1 jar raspberry or other jam
Orange or other liqueur
Cut the cake into slices about 1/2 inch thick. Put a layer of the cake into the bowl. Sprinkle on some of the liqueur. Spread cake with some jam.
Spoon on whipped cream and spread on a layer about 1/2" thick. Repeat til everything is used up, ending with whipped cream. Allow to set in your fridge for at least 2 hours. You can experiment with different combinations of jam and liqueur
BASIC TRIFLE RECIPE
1 cake mix
2 packages of custard or pudding mix (see note above)
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar or to taste
1 1/2 C heavy cream, whipped, or whipped topping
additional fresh fruit to garnish
1/3 C sherry or other liquor (optional) I use fruit juice
Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely.
Mix fruit with sherry and fruit. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.
Whip the cream.
To assemble:
If you don't have a trifle bowl, use any large glass bowl, it looks prettier in glass. You can also make individual servings by placing the layers in large wine goblets. Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.
TRIFLE VARIATIONS
sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without getting soggy.
LOW or NO FAT
use angel food cake, fat free pudding and low or no fat whipped topping
TROPICAL FRUIT
Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
STRAWBERRY SHORTCAKE
Yellow or Angel Food Cake, Custard and Strawberries
BANANA CREAM
White or Chocolate Cake, Sliced Bananas, Custard
BLACK FOREST
Chocolate Cake, Cherry Pie Filling and Custard
CHOCOLATE RASPBERRY
Chocolate Cake, Raspberries and Custard
APPLES and CREAM
Yellow or Spice Cake, Apple Pie Filling and Custard
PEACHES and CREAM
Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy
RED, WHITE & BLUE
Angel Food Cake, Mixed Strawberries, Raspberries and Blueberries, Custard
SIMPLE TRIFLE
12 oz fatless sponge.
8 oz frozen strawberries Thawed
1 lg Banana.
3 tbsp orange juice.
9 oz greek yogurt.
1/2 oz flaked almonds.
Cut the sponge into 2 inch squares and place in a medium serving bowl.
Place the strawberries on top of the sponge.
Peel and slice the banana and place over the strawberries.
Pour the orange juice over. Cover the fruit with the yogurt.
Sprinkle with flaked almonds and place in the fridge for at least 30 minutes before serving.
GRAHAM CRACKER CRUMBS TRIFLE
use in place of cake
1/4 low-fat margarine
1 c graham cracker crumbs
melt margarine in small pan, stir in graham cracker crumbs
mix til well blended
remove from heat, set aside
ENGLISH ORANGE TRIFLE
1pkg Pillsbury Date or Cranberry, Quick Bread Mix
1/4 to 1/2 cup orange flavored liqueur or orange juice
1 box (3.5 oz) vanilla pudding & pie filling, NOT instant
2 c Milk
1 T Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups) orange marmalade or peach preserves
FROSTING
1 c Whipping cream
1 box Powdered sugar
Heat oven to 350º
Grease and flour 8 x 4 or 9 x 5 loaf pan.
Prepare and bake quick bread mix according to directions and cool completely.
Cut bread into 1 inch squares;
place in a shallow baking dish, and drizzle with orange liqueur or orange juice.
Cover; let stand for about 2 hours.
Meanwhile, in a medium saucepan, combing the pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly.
Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour.
Fold whipped cream into cooled pudding.
Line 2 or 2.5 quart bowl with plastic wrap.
Spread 1 cup of the pudding mixture in the bottom of the bowl.
Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture.
Starting with the bread squares, repeat layers 2 more times.
Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.
Unmold trifle onto a serving plate.
In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar.
Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.
To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur.
EGG TRIFLE
1 1/4 cups cold milk
1 pkg (4 serving size) Instant Vanilla or French Vanilla Pudding
1/4 cup rum 1/2 teas. ground nutmeg
8 oz. Cool Whip Thawed
1 pound cake (approx. 12 oz.)
2 T Strawberry Jam
1 can (11 oz) mandarin orange sections, drained
1 1/2 cups strawberries, halved
1/4 cup sliced almonds, toasted
Pour milk into medium bowl. Add pudding mix, 2 T rum and 1/8 teas. nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes until slightly thickened. Fold in 1/2 of the whipped topping. Cut rounded top off pound cake. Slice remaining cake horizontally into 4 layers. Sprinkle layers evenly with remaining 2 T rum. Spread jam on surface of 2 layers; top these with remaining 2 layers. Cut cake into 1 inch cubes.
Arrange about 1/2 of the cake cubes on bottom of 2 1/2 quart straight sided bowl. Spoon 1/2 of the pudding mixture into bowl. Top with 1/2 of the fruit and almonds, cover with remaining cake cubes. Spoon remaining pudding mixture over cake, top with remaining fruit and almonds. Garnish with remaining whipped topping. Chill overnight until ready to serve. Best if made the day before.
STRAWBERRY TRIFLE
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving
ENGLISH TRIFLE
1 box of yellow cake mix (you will use only one layer)
1/2 cup red raspberry jam (use more if needed)
1/2 cup sherry OR 1/2 cup orange juice mixed with 2 Tbsp. sherry flavoring
18 oz. previously prepared vanilla pudding
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted, slivered almonds
Maraschino cherries to decorate
Prepare the cake according to package directions, or use your favorite recipe. Break one layer of the cake into pieces and arrange on the bottom of a 2-quart glass serving dish.
Spread the jam over the cake, then add the sherry (or orange juice) . Let the cake stand several minutes for the sherry to soak through, then spread the pudding over the cake. Cover and chill 8 hours. In a chilled bowl, beat together the whipping cream and sugar until stiff. Add whipped cream to top of trifle. Sprinkle with almonds and garnish with cherries. Serves 8 to 10.
ENGLISH TRIFLE 2
1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19 ounce) can fruit cocktail, drained (reserve juice )
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved. Mix together the wine ( can use fruit juice or water), reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well. Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving
CHOCOLATE TRIFLE
1 (19.8 ounce) package brownie mix
1 (3.4 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving
CHOCOLATE BANANA TRIFLE
1 13"x9" Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Slivered
1/4 c Maraschino Cherries, Halved
3 pkgs Chocolate Pudding mix
Prepare pudding first.Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.
