How To make Raspberry Truffle Trifle
1 7-in (18 cm) sponge cake
1/2 c Raspberry liqueur
1 c Whipping cream
CUSTARD:
3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
RASPBERRY SAUCE:
2 pk Unsweet. frozen raspberries
- thawed (300 g size pkg) 1/4 c Icing sugar
2 tb Raspberry liqueur
CHOCOLATE trUFFLE SAUCE:
8 oz Semisweet chocolate
- coarsely chopped 3/4 c Whipping cream
1/4 c Raspberry liqueur
You'll want a 12-cup (3 L) serving bowl -preferably glass- for this extravagant dessert. Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.) CUSTARD: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on
surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.) CHOCOLATE trUFFLE SAUCE: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature. ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
How To make Raspberry Truffle Trifle's Videos
Super Easy Australian Trifle with Custard [Simplified Recipe]
This is THE Aussie trifle for busy cooks. Perfect for celebrations or Christmas, we’ve made this quick, easy and hassle free. Loaded with custard, cream and iconic port wine jelly for an Australian trifle to impress! Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Trifle is an English dessert recipe that we grew up with. Both our Grandma’s would make this – complete with sprinkles on top as an absolute kid’s dream!
This is the Australian trifle version most well known in our area and what we grew up with. The typical layers in a trifle are jelly, custard and cream – although there are many variations of this around the world.
While this is a stunning looking dessert on the table, it couldn’t be easier to make this at home. There’s something about the combination of custard and cream paired with jelly soaked cake and fruit that just makes you want to eat bowl after bowl. Even when you know you should stop!
???? Ingredients:
For the trifle layers:
400 g Swiss jam roll sliced, the older the better
1.8 kg custard double thick
2 packets port wine jelly makes 1 kg (2 pounds) of jelly
1 cup canned fruit two fruits, peaches, pears etc NOT pineapple
600 ml thickened cream
2 tsp vanilla essence
150 g sugar if you want a sweet cream
1 tsp icing sugar / powdered sugar for dusting
fresh fruit to top, like strawberries and blueberries
???????? Recipe Steps:
00:00 - How to Make Aussie Trifle
00:04 - Prepare the jelly
00:33 - Slice the cake
00:41 - Arrange cake pieces in trifle dish
00:50 - Add canned fruit
00:55 - Carefully ladle in the jelly liquid
01:02 - Then pour in the rest of the jelly
01:07 - Pop in the fridge for 3 hours to set
01:14 - Whip the cream
01:34 - Gently pour custard over set jelly
01:46 - Top with whipped cream and smooth out
02:05 - Top with fresh fruit, dust with icing sugar
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Super EASY Fruit Custard Trifle Recipe
This easy Fruit Custard Trifle recipe, layered with goodness, is a summertime delight! With the upcoming Coronation Ceremony, this classic British dessert is fit for the King. The best part of this Trifle recipe is that it is customizable with the fruit of your choice and for any occasion!
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How To Make A Berry Trifle
Learn how to make a really easy berry trifle. Get the full recipe on ilovecooking.ie
Chetna's Mango-Raspberry Trifle with Toasted Coconut | At Home With Us
Chetna Makan is back with the perfect summer dessert! Her trifle is layered with moist Madeira cake, mangoes and raspberries (both in jelly form and fresh chunks!), creamy custard, coconut whipped cream and garnished with toasted coconut flakes. This tasty dish can be prepared a day in advance and is wonderful for sharing with friends and family. GET THE RECIPE ►►
For more of Chetna's delicious recipes visit her channel @FoodwithChetna
PREP TIME: 4 hours
COOK TIME: 2 hours
SERVES: 10-12
INGREDIENTS
Trifle Filling
Madeira Cake
180 grams (¾ cup, 1½ sticks) softened unsalted butter, plus more for greasing the pan
180 grams (1 scant cup) superfine sugar
3 large eggs
1 teaspoon vanilla extract
190 grams (1¾ cups) self-rising flour
60 grams (¾ cup) blanched ground almonds (or unblanched almond flour)
Raspberry-Mango Jelly
300 grams (heaping 2 cups) frozen raspberries
250 grams (2 cups) frozen mangoes
170 grams (¾ cup) superfine sugar
8 sheets (13 grams) gelatin
Custard
70 grams (½ cup) custard powder, plus additional ingredients called for on the package (varies by brand)
Trifle Assembly
2 mangoes, peeled and cut into cubes (about 2 cups chopped)
200 grams (1¾ cups) fresh raspberries
40 milliliters (1⅔ cups) heavy cream, cold
150 milliliters (⅔ cup) canned coconut cream (not cream of coconut), stirred
45 grams (¼ cup) superfine sugar
Toasted unsweetened flaked coconut, for serving
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chocolate Berry Trifle Pudding | Chocolate Trifle Pudding | Dessert Recipe | Trifle Pudding
Chocolate Berry Trifle Pudding | Chocolate Trifle Pudding | Dessert Recipe | Trifle Pudding
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Dessert: Raspberry Mousse Cups - Natasha's Kitchen
These raspberry mousse cups are the mini version of our very popular charlotte cake except there’s no baking required! The sweet/tart mousse is bursting with fresh raspberry flavor!
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INGREDIENTS FOR THE RASPBERRY MOUSSE:
►10 oz (2½ cups) frozen raspberries
►½ cup granulated sugar
►2 Tbsp fresh lemon juice (from one med/large lemon)
►1 Tbsp Knox unflavored gelatin (from 1¼ packets
►3 cups heavy whipping cream
►6 Tbsp confectioners (powdered) sugar
Filling and Garnish Ingredients:
►½ of a 7 oz pkg ladyfingers
►12 oz package fresh raspberries, reserving 6 berries for garnish
►6 to 12 small mint leaves, optional garnish
For the Simple Syrup, stir together:
►1 cup of warm water
►1 Tbsp fresh lemon juice
►1 Tbsp granulated sugar
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