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
Nigella Lawson's Raspberry and Lemongrass Trifle | Nigella Bites
Nigella shows us how to make one of her rainy day desserts, trifle with fresh raspberries and lemongrass.
Old Fashioned Irish Trifle
This simple to prepare desert is a standard for my wife's family. It is cool and refreshing and with fresh fruit, makes a great summer dessert or it can be made with canned fruit during the winter months. Our family usually makes a trifle for July Fourth and at the Christmas/New Year season.
Old Fashioned Irish Trifle
(Makes about 20 servings)
For the Vanilla Custard
Ingredients
4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup sugar
3 tablespoons cornstarch
Directions
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl with some milk until sugar dissolves.
Pour in the egg mixture slowly, set the saucepan back over low heat and whisking constantly, heat until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Pour into a container and cover with plastic wrap so skin does not form. Cool then refrigerate overnight.
For the Trifle
Ingredients
1 pound cake (can use any cake you prefer)
1 large package of strawberry jello (makes 4 cups)
1 lb strawberries sliced (or can use canned fruit cocktail)
2 cups heavy cream
1 tsp vanilla extract
¼ cup powdered sugar
1 package of unflavored gelatin
2 tbsp water
Directions
Cut the pound cake into 1-inch thick slices. Layer the cake into the bottom of a large glass bowl.
Prepare the jello according to the package instruction.
Pour the jello over the cake until all the cake is covered. Place into the refrigerator overnight to firm up.
Prepare the custard and allow it to cool in the refrigerator overnight.
Layer the sliced strawberries over the cake-jello layer.
Pour the custard on top of the strawberry layer. Refrigerate until the whipped cream is ready.
In a large chilled bowl, with chilled beaters, beat cream and sugar until it just starts to thicken.
Dissolve the gelatin in 1 tbsp water by microwaving for 30 seconds then stirring well. Allow it to cool.
Add gelatin and vanilla from the side of the bowl, and beat until stiff peaks form.
Layer or pipe the whipped cream onto the custard layer. Garnish with some fresh whole strawberries.
Summer Berry Trifle - In The Kitchen With Kate
Today I'll be showing you how to put together this summer trifle great for any occasions that will definitely impress your guests.
For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on Instagram- InTheKitchenWithKate
Enjoy!
Link to Swiss Roll Video:
Link to Custard Video:
Recipe:
1 packet of jelly
Sponge of your choice (I used raspberry filled swiss roll)
600g Strawberries
300g Raspberries
500g blueberries
800ml Custard
600ml Double Cream
Equipment:
Large trifle dish/serving bowl or individual jars.
Measurement Converter:
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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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How To Make Classic Christmas Trifle | Australia's Best Recipes
Trifles are the OG Christmas dessert, and this traditional trifle is filled to the brim with delicious custard, jelly, and even some boozy Baileys irish cream... ????
Recipe by WilderWein_x:
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Holiday Sweets: White chocolate raspberry trifle--in the studio
Holiday Sweets: White chocolate raspberry trifle--in the studio