Dessert Recipe?

Question

I am entertaining some friends this weekend, and would like to serve up an attractive dessert. I was thinking something like trifle that I could layer into individual serving glasses. They are english so I thought Trifle would be appropriate. Does anyone have any great recipes for this? If you know of a website I can go to to get the recipe that would be great if I could look at a picture to see what the end result should look like.

Answer 1

www.allrecipes.com

Answer 2

Serves 6-8

Ingredients

3 egg yolks

1 pint (570 ml) heavy cream

1 oz (25 g) caster sugar

1 level teaspoon cornstarch

1 package soft ladyfingers

2 oz (50 g) flaked almonds, lightly toasted

some raspberry jam (about 1/4 cup)

2 fl oz (55 ml) sherry

8 oz (225 g) fresh or frozen raspberries

2 small bananas, peeled and sliced thinly

You will also need a large glass bowl.

Separate the ladyfingers and spread a little raspberry jam on each piece. Do not sandwich them back together. Lay them into the glass bowl jam side up. Sprinkle the sherry over them.

To make the custard, heat ½ pint (275 ml) of the heavy cream in a small saucepan. Blend the egg yolks, sugar and cornstarch together thoroughly in a basin, and when the cream is hot, pour it over the egg mixture, stirring the whole time. Now return the custard to the saucepan and stir over a very low heat until thick, them remove it and allow to cool. Slice the bananas, sprinkle them in amongst the raspberries and pour the custard over the sponge cakes. Whip up the remaining ½ pint (275 ml) of cream and spread it over the top. Decorate with the flaked almonds.

Cover and chill for 3 or 4 hours before serving.

This is from Delia Smith who is English as well.

Answer 3

I would have to agree with Robb. If your guests have had many trifles in the past, they will probably be measureing up yours from the ones they have eaten before. But, if you want to do a trifle, you are always pretty safe with tiramisu. here is one of my favorite recipies.
Ingredients

6 egg yolks
3 tbs sugar
1 lb. marscapone cheese
1-1/2 cups expresso, cooled
2 tsp dark rum
24 store bought ladyfingers
1/2 cup chocolate shavings (for garnish)
Directions
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
Add mascarpone cheese and beat until smooth.
Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum.
Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.
Serves 8.

It can be easily adapted for individual serving glasses.

Answer 4

My favorite website for recipes is www.recipezaar.com. You can search a lot of different ways - for specific ingredients, cuisines, desserts, dinners, etc... all of the recipes are posted by website users (previewed by recipezaar staff, of course) and you can rate recipes that you've tried and read other people's ratings and notes. I use it just about every day and LOVE it. Here's what I found as far as Trifle recipes go, 263 of them! Good luck!

http://www.recipezaar.com/recipes.php?q=trifle

Answer 5

Personal opinion:

If I went to England, I wouldn't want for them to make me a hamburger... I can get those at home. I would want something different. No offense, just a thought...

That said, I make a unique dessert. I take 1 pint softened dark chocolate ice cream and 1 tbs chili powder and blend it together. I wrap a flour tortilla into a thin tube and pin it with toothpicks and fry them until crispy. I let them cool on paper towel and then stuff them with the chocolate mixture and serve a la cannoli... You can even tdrizzle them with a little chocolate liquer. The chili powder actually softens the bitterness of the dark chocolate and adds a little zing to the dessert. If you can actualy taste it and say, "Oh, there's chili powder in this..." you've added too much.

Answer 6

I would begin by typing Traditional English Trifle into a search bar.

Answer 7

Almond Rice Pudding with Dried Cherries

ngredients:
1 1/3 cups nonfat milk
1 teaspoon almond extract
1 egg
1 egg white
1/2 cup brown sugar or 1/4 cup honey
1/8 teaspoon salt
1 tablespoon butter, melted
1 tablespoon lemon juice
1/2 cup dried cherries
2 cups short-grain cooked rice

Instructions:

Preheat oven to 325º. Lightly grease a baking dish with lid (or use individual ramekins).

Combine milk, almond extract, eggs, sugar, salt, butter and lemon juice. Beat well. Add cherries and rice; stir to combine. Pour mixture into baking dish.

Cover and bake until set, about 45­50 minutes.

Servings: 15

Nutrition Facts:
Amount Per Serving: Calories 152
Fat 3 g, Cholesterol 31 mg,
Sodium - mg,

Answer 8

Also try Food Network,,,, Paula Deen or Rachel Ray. Also Betty Crocker.com. and Kraft.com

Answer 9

DAKOTA, TRY THIS WEBSITE, THEY HAVE GREAT RECIPES. landolakes.com

Answer 10

A trifle is a great idea because they're yummy, beautiful and super easy. Here's a bunch of different ideas hope they love it :)

Chocolate Cherry Trifle (AMAZING!)

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1-ounce bittersweet chocolate

Special Equipment: Large wide trifle bowl

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Lemon Curd Trifle with Fresh Berries

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Individual Strawberry Trifles

Marinated strawberries:
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar
Whipped cream:
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar

1 (1 pound) fresh pound cake
1/3 cup amaretto liqueur
2 amaretto cookies, for garnish
Demerara sugar, for garnish

In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.

Lemon Berry Trifle (see picture at http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=Trifle&u3=**10*31&wf=9&recipe_id=63715)

2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed berries, such as blueberries, raspberries and sliced strawberries, divided
42 NILLA Wafers, divided

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1-1/2 cups of the whipped topping. Reserve 1/4 cup of the berries; set aside.
PLACE 21 of the wafers on bottom and up side of 2-1/2-quart serving bowl. Top with 1/3 of the pudding mixture and 1/2 of the remaining berries. Cover with layers of 1/2 of the remaining pudding mixture, remaining 21 wafers and remaining berries; top with remaining pudding mixture, remaining 1/2 cup whipped topping and reserved 1/4 cup berries. Cover with plastic wrap.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Cranberry Orange Trifle (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=keyword&u2=Trifle&u3=**29*31&wf=9&recipe_id=54847)

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 can (11 oz.) mandarin orange segments, drained

STIR boiling water into gelatin in medium bowl 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping until well blended.
REMOVE 1 cup of the gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once; top with the reserved gelatin cubes.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.