How To Make The Classic British Trifle. Perfect English Dessert
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Mini Summer Trifles
Mini Summer Trifles | A delightful summer dessert, made super easy with cheats ingredients from @dunnesstores - give them a go this weekend ????????
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Serves: 4
Time: 20 mins
2x Madeira Loaf
200g raspberries, chopped
50g golden caster sugar
250ml double cream
1x 330g Dunnes Stores Fresh Custard
200g strawberries, chopped
200g blueberries
Small handful mint leaves
Icing sugar, to serve
You’ll need:
4 serving glasses
Using the glass you’re serving each of the individual trifles in, cut out 1 inch thick rounds for the bottom layer of the trifle.
Set aside 100g of the raspberries into a bowl and roughly mash them with the caster sugar.
Whip the cream with a hand mixer until soft peaks form.
Begin assembling the mini trifles by taking each glass and layer with the madeira cake, followed by the mashed raspberries & custard. Repeat with another layer of these ingredients before topping with the whipped cream, remaining fruit, some mint leaves and a sprinkle of icing sugar.
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.
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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Old Fashioned Trifle Recipe | Step By Step Recipes | EatMee Recipes
This Old Fashioned Trifle is one of the classics in our household. It is fairly simple to prepare & it was how my late grandmother prepared it.
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Trifle is basically glorious layers of fruit, jelly, custard, cream & cake - there are many variations to this & the list is endless for the ingredients added. It originated in England & due to South African history, we have many English foods/desserts that still carry tradition.
So here's the trick of what my grandmother did to moisten the cake...she would use Sparletta Raspberry cooldrink & drizzle that over the cake to ensure it remains moist. If you have never tried it, now is your chance to give it a go. She usually just scooped the jelly once set, however I wanted to make it a little more fancy & I cut the jelly into cubes & then added the layer. Feel free to adjust this recipe to suite your preferences.
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Old Fashioned Trifle Ingredients:
◆80 grams jelly
◆225 ml boiling water
◆225 ml cold water
◆1 trifle sponge cake
◆290 grams Nestle dessert cream
◆240 grams canned peaches
◆500 ml vanilla custard
◆440 ml Sparletta Raspberry (bottle is for easy pouring but only using about ¼ of the bottle)
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#TRIFLE #SOUTHAFRICA #EATMEERECIPES