Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
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Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking!
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FULL RECIPE BELOW:
FUDGE BROWNIE, SALTED CARAMEL TRIFLE
INGREDIENTS
FUDGE BROWNIE
4 Tbsp cold and unsalted butter
10 oz Good quality chocolate (72% cocoa solids)
1 1/2 Cups Firmly packed brown sugar
4 Whole Eggs, beaten lightly
2 tsp vanilla extract
1 1/2 Cups A.p flour
1/2 tsp Kosher salt
SALTED CARAMEL SAUCE
1 cup granulated sugar
Enough water to cover the sugar
6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
1/2 cup heavy cream
1/2 teaspoon salt
SALTED CARAMEL MOUSSE
1 cup Salted Caramel Sauce (above recipe)
2 Tblsp granulated sugar
2 packs (1 lb) Cream cheese, at room temperature
3 cups heavy cream, cold
CHOCOLATE SAUCE
8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
1 cup heavy cream
METHOD
First layer to make is the fudge Brownies:
1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan
2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
3. Stir in the eggs, vanilla, flour and salt
4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
5. When baked, set aside to go cold until needed
6. The brownies freeze really well if you don't eat them all at once
For the Salted Caramel Sauce:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
SALTED CARAMEL MOUSSE
1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
5. Place the other bowl of cream in the fridge until assembly of the trifle.
CHOCOLATE SAUCE
1. Heat the cream
2. Pour over the chopped chocolate and whisk until smooth. Set aside.
ASSEMBLING THE TRIFLE!!!
1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
5. Lastly spoon on the whipped cream layer all the way to the edges.
6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
Food — Ask A Chef: Anna Olson’s Holiday Baking Tips & Trifle Recipe
Chef Anna Olson answers your baking questions and shares an easy and impressive holiday dessert recipe for Apple Crisp & Bourbon Cream Trifle.
Discover the best dairy-free baking substitutes, get cookie-icing tips and Anna’s expert baking and cookware suggestions. Watch her transform a simple apple crumble into an elegant and festive trifle, and learn how to make a traditional pastry cream from scratch. Find Anna’s Apple Crisp & Bourbon Cream Trifle recipe here.
Plus, WATCH & WIN a $500 Home Hardware gift card. Visit to enter to win.
TRADITIONAL ENGLISH TRIFLE - THE PERFECT CHRISTMAS DESSERT
Trifle will appear on more Christmas tables this year than Christmas pudding in the UK. It's a timeless classic, seeped in history that dates back to Tudor times and King Henry VIII.
The ultimate comfort food, a dish that I served to Princes William and Harry in the Royal nursery and also The Queen and her guests over the holidays.
Every home cook believes they have the best trifle recipe... well, here's mine! Delicious strawberry jam sponge seeped in Drambuie syrup, syrup, sprinkled with raspberries, strawberries and blueberries and covered with a layer of gorgeous home made vanilla bean egg custard. Then topped with whipped cream and sprinkled with grated chocolate. What's not to love about TRIFLE!
CHECK OUT CHEF DARREN MCGRADY MERCH;
Here's a link to the PERFECT Holiday gifts. My new line of seasonings for the foodie in the family and also signed copies of my latest cookbook... (FREE UPS SHIPPING) (USA ONLY)
You can get the vanilla bean paste here...
Here's the link to the birds custard if you don't want to make the fresh egg custard part...
Check out the fabulous Mercer knives I use in my videos here
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
Don't forget to follow me on Instagram for foodie tips and more recipes.
Visit my website;
My SCOTLAND Culinary Trips next year have both sold out. If you want more info future trips, click on the link....
Traditional English Raspberry Almond Trifle
Makes 6-8 portions
For the base;
1 Sara lee all butter pound cake (10.75oz)
Half a 12 ounce jar raspberry jam
1 cup fresh raspberries
1 cup granulated sugar
1 ¼ cups water
4 tbs sherry (optional)
For the custard;
2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
2 tsp cornstarch
½ tsp vanilla paste
For the topping;
1 ¼ cups heavy cream (whipped to soft peak)
1 Cadburys chocolate flake (or 2oz milk chocolate)
¼ cup toasted flaked almonds
Cut the pound cake into ¾ inch slices and sandwich with the jam. Layer into a large glass bowl and sprinkle with the raspberries.
In a small pan boil the sugar and water for about 5 minutes to make a syrup. Add the sherry (if using) to the syrup and pour over the sponge.
Bring the 1 pint of heavy cream to a boil in a large saucepan. Whilst it is heating, mix the egg yolks, sugar, vanilla and cornstarch together in a small bowl. Pour the boiling cream over the egg mix and return it to the pan. Stir over a low heat until it just starts to thicken. Don’t over cook. Remove from the heat and allow to cool slightly before pouring over the sponge.
Refrigerate the trifle until the custard has set. Then spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate and almonds.
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Holiday Gingerbread Trifle (Irish Recipe) - Gemma's Bigger Bolder Baking Ep. 41
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WATCH my NEW Triple Chocolate Pumpkin Brownie recipe on Kin Community:
Hi Bold Bakers! This week, I'm sharing my favorite Irish Gingerbread recipe and I'll show you how to make it into a BIG & BOLD Holiday Trifle with gorgeous layers of whipped orange cream cheese filling and cranberry orange sauce. Plus, WATCH my NEW episode of Chocolicious on the Kin Community Channel. So let's get baking!
WATCH more episodes of Gemma's Bigger Bolder Baking HERE:
* Pumpkin Cheesecake with Pecan Praline Sauce:
* Pumpkin Bread Pudding:
* Best-Ever Cinnamon Rolls:
* No Machine Ice Cream:
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FULL RECIPE LISTED BELOW
Gemma's Holiday Gingerbread Trifle
INGREDIENTS
Gingerbread:
1 Cup (8oz/225g)) light brown sugar
¾ Cup (8oz/225g) Treacle/molasses
2 sticks( 8oz/225g) Butter
3 Cups (16oz/450g) Ap flour
2 tsp Ground ginger
1 Tbsp Cinnamon
2 Whole Eggs
1 ¼ cups (10floz/300ml) Whole milk
2 level tsp Baking soda
METHOD
1. Preheat the oven to 150oC/300oF.
2. Grease and line 2 loaf tins (9x5”)
3. In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
4. Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
5. Whisk the eggs together and then pour them into the treacle mix.
6. Whisk Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
7. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
8. Pour the batter into your prepared tin.
9. Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with ally mum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
10. Once the hour is up take them out of the oven, leaving the foil on.
11. Now let them sit on a wire wrack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
12. Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
Cream Cheese Orange Cream
INGREDIENTS
8 oz cream cheese, room temperature
1/4 cup (2oz/55g) sugar
1 orange, zested and juiced
2 cups heavy cream
METHOD
In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed
Cranberry and Orange Sauce
INGREDIENTS
2 bags (12 oz each) cranberries, fresh or frozen
2 cups (400g/14oz) sugar
1 orange, zested and juiced
2 cups (16oz/45ofloz ) water
METHOD
In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.
This can be make a day in advance and kept refrigerated.
#BirdsParty Recipe Classic Traditional English|UK|British Raspberry Trifle Sweet Dessert Pudding
We think nothing shouts, 'Summer Is Here!' more than raspberries and cream, and in this video watch Bird's Party show you how to make a super easy-to-create classic English/British raspberry trifle filled with fresh or frozen raspberries, cream, cake, and custard which is sure to delight your ???? guests, family or friends. A recipe using store-cupboard ingredients, it's a fabulous summertime fruity and creamy dessert pudding to serve on a Birthday, Mother's Day, Sunday Afternoon Tea, or on any spring or summer's day as the sweet course, perhaps?
???? Full recipe details and a printable recipe card are at ????
In the comments, do let us know what you thought of this classic raspberry trifle recipe, or make suggestions about other summer dessert recipes you'd like to see! ????
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Cranberry Holiday Trifle | Schnucks
This no-fuss dessert doesn't need to be baked and require very little legwork - just layer and chill!
View the full recipe here ????
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