do u have the recipe of fruits trifel?

Answer 1

FRUIT TRIFLE

Fruit Trifle Recipe Ingredients:

200g plain sponge cake
100ml Fruit Preserve (I used Strawberry Crush)
500ml thick custard
300ml sweetened,
whipped cream
Fresh or Canned Mixed Fruits

Arrange half of the cake slices at the bottom of your serving dish. Pour the syrup of the canned fruits and allow to soak for 10 minutes. Beat the custard, then pour half of it over the sponge cake. Spread 1/3 of the fruits, pour 1/3rd of the strawberry crush and spread 1/3rd of the whipped cream. Repeat the process to get two layers each of cake, custard, fruits and cream using the remaining half of the custard and 1/3rd of the fruits, crush and cream again. Spread remaining fruit on top and pour the remaining crush over it. Arrange fruit slices attractively. Alternatively, use sweetened whipped cream to decorate. When serving, take care to insert the spoon till the bottom to scoop out all layers of cake, custard, fruits and cream.

Answer 2

The Basic Recipe
1 cake mix
2 packets of custard or pudding mix
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped (or to save time, use whipped topping)

additional fresh fruit for garnish

1/3 C sherry or other liquor (optional)

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Answer 3

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint
DIRECTIONS
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Answer 4

1 (6-ounce package) raspberry gelatin, plus 1 (3-ounce) package raspberry gelatin
2 (3-ounce packages) soft ladyfingers
1 Jigger (1 1/2-ounces) good quality sherry
2 cups berries, raspberry, and blackberry mixed, fresh or frozen, thawed and well drained
1 (4 1/2-ounce package) gelatin custard
1 pint heavy cream
3 tablespoon cappuccino hazelnut syrup, or to taste
Whole Fresh berries, for garnish
Rainbow sprinkles, for garnish
Mint leaves, for garnish


In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.

Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.

Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.

Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.

Garnish with fresh fruit, sprinkles or mint leaves.

Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.

Answer 5

This is a light and fruity version of the traditional trifle. Choose apples like Granny Smith's or Cox's Orange Pippins for their excellent taste. You can try using different fruits and jams with this recipe.

Apple Trifle
Serves 8

2lb (900g) apples
1 lemon
4oz (115g) granulated sugar
3 tbsp Grand Marnier
6oz (175g) stale fatless sponge cake or trifle sponge cakes
2 tbsp orange marmalade
12oz (350g) thick Greek yoghurt
1 red apple
1 tbsp lemon juice

1. Peel, quarter, core and slice the apples. Finely grate the lemon rind and squeeze the juice. Put the apples into a saucepan with the sugar, lemon rind and juice
2. Cover and cook gently for 15-20 minutes until the apples are soft. Place a large sieve over a bowl, and drain the apples in the sieve. Allow to cool.
3. Mix 8 tbsp of the apple juice with the Grand Marnier. Cut the sponge cake into slices, and lay out half of them in a glass serving dish. Spoon half of the Grand Marnier flavoured juice over the sponge, and then spread with half of the apples. Repeat with the remaining sponge cake, juice and apples, spreading the apples smoothly. Spread the marmalade evenly over the apple slice. Cover and refrigerate for 3-4 hours, or overnight.
4. Put 2-3 tbsp of yoghurt into a piping bag and spread the remainder over the top of the trifle. Pipe the reserved yoghurt around the edge. Decorate with red apple slice tossed in the lemon juice to prevent browning. Refrigerate until ready to serve.

Enjoy!....... it's delicious..._;-)

Good luck!

Answer 6

Trifle:
1 large Sara Lee pound cake
1 pint heavy whipping cream (whipped and prepared, sweetend to taste
with
confectioner sugar)
1 pint strawberries
1 can sliced peaches in syrup
1 small jar seedless strawberry preserves
1 box prepared vanilla pudding
1/4 cup almond slivers
1/2 cup Harvey's Bristol Creme Sherry

In a round clear class bowl assemble the following layers in this
order.
Its important to have a clear bowl so that the edges show the color
variation from the layers. Very showy, but a complete mess when
served.
Nevertheless, your guests will love the mouth watering combination of
flavors.

remove crust from all sides of poundcake. Slice pound cake into 1/4"
slices.
1. Assemble a layer of poundcake on bottom of bowl, cutting corner
pieces
to fill all gaps.
2. Drissel lightly (not too excessive) tablespoons of Sherry over
poundcake.
3. Spread layer of strawberry preserve over poundcake
4. Slice strawberries and stand slices so they stick to outside edge of
glass bowl just on top of poundcake.
5. Spread a layer of vanilla pudding on top of poundcake. keep pudding
towards center of bowl. push pudding towards bowl perimiter, but don't
cover strawberries on perimiter.
6. Assemble to the outter perimiter of glass bowl peach slices so they
lay
diagonally (half on top of the next slice ////// <-- like
this)surrounding
entire perimiter of bowl
7. Sprinkle some almond slices on pudding
8. Top pudding with layer of whipped cream
9. Repeat 1-8 again (this should be your last layer)

Decorate top layer of whipping cream with strawberries sliced in half
and
placed flat side down into whipping crea. garnish with a few almond
slivers.

Let stand for a few hours in refrigerator before serving.

Bon Appetite!

Also try www.foodnetwork.com Nigela Feasts show she made a killer one on the show!

Answer 7

STRAWBERRY CHEESECAKE TRIFLE

2 (8 oz.) pkgs. cream cheese
1 (8 oz.) carton sour cream
1 pt. whipping cream
2 c. confectioners' sugar
2 tsp. vanilla
1 lg. angel food cake
1 qt. sliced strawberries
1/4 c. sugar, optional

Beat cream cheese until it is softened. Beat in sour cream. In another bowl, beat whipping cream until soft peaks form. Stir into creamed cheese mixture. Stir in confectioners' sugar and vanilla.
Cut angel food cake into 2 inch pieces. Gently fold cake into creamed mixture. Sugar berries with 1/4 cup sugar, if desired.

Using deep glass bowl, layer creamed mixture and strawberries, beginning and ending with creamed mixture. Garnish top with whole berries. Serves 10 to 15.

Answer 8

Beware! Some fruits will not allow the gelatine in Jelly to set.
I made this mistake! Clementines are one such fruit!

Answer 9

try trifle and you may get an answer.

Answer 10

Tropical Fruit Trifle


Prep Time: 30 min
Total Time: 30 min
Makes: 15 servings, 2/3 cup each

1-1/4 cups cold milk

1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes

3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)

1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted


ADD milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.

PLACE half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.

SERVE immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

Spring Fruit Trifle


Prep Time: 15 min
Total Time: 45 min
Makes: 15 servings, 2/3 cup each


36 NILLA Wafers

2 Tbsp. orange-flavored liqueur or orange juice

3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries

3 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


BREAK wafers coarsely into 2-1/2-qt. clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.

REFRIGERATE at least 30 min. or up to 24 hours before serving. Store leftover dessert in refrigerator.

Fruit Trifle

Ingredients


1 small package of fat-free instant vanilla pudding

2 kiwis, peeled and sliced

1 large mango, peeled and sliced

1 cup raspberries

1/2 of an angel food cake, cut into half-inch thick slices

1/2 cup low sugar raspberry jam

optional:

1 cup low-fat canned whipped cream





Directions


1. Prepare vanilla pudding according to directions for pie on the box. Set aside while assembling the trifle.

2. Peel and slice kiwis and mango. Gently rinse raspberries, drain.

3. Spread angel food cake slices with low-sugar raspberry jam. Line the bottom of a trifle dish or round casserole dish with half of them.

4. Layer mango, kiwis and raspberries on top of cake. Save a few slices for garnish.

5. Gently fold whipped cream into vanilla pudding. Spoon over the fruit.

6. Arrange remaining slices of cake on top.

7. Garnish with low-fat whipped cream and remaining fruit if desired.



Makes 6 servings.
Nutrition information per serving

54 calories

1.1 grams of fat
Simple Fruit Trifle
A Lovely Fruit Trifle

1 packet Strawberry jelly,
400 ml. water
2 Tbls. Custard powder
sugar
400 ml. milk
1 tin pineapple rings
1 box/tin double cream
bananas
cocoa powder for dusting



1Measure 400ml of boiled water and add to that a packet of strawberry jelly.

It should now be a red/pink liquid. Pour the liquid into a bowl, and wait for it to cool down, then put it in the fridge.

While the jelly is in the fridge make the custard.

To make the custard measure 400ml of milk in a measuring jug and put into a pan for boiling.

Leave roughly two tablespoons of milk and add to that two tablespoons of custard powder. Stir the two together and it should form a yellow paste, depending on colour of powder.

Mix the paste with the milk and stir continuously with a wooden spoon. When it starts to thicken, turn the gas off and let it cool.

When the jelly has set and the custard has cooled, put the custard on top of the jelly and put in the fridge.

While it is in the fridge, whisk some cream and cut the bananas.

Take the trifle out and put some pinapple rings in the custard. Press them as hard as you can into the custard.

Last but not least spread the whipped cream on top of the custard and then put the bananas on top. Then dust with cocoa powder.

Preparation Time: 25-30 minutes Serves: 8 people
Recipe Origin: United Kingdom

Summertime Fruit Trifle

Recipe for Simply Delicious Citrus Sponge Cake
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups fat-free milk
1/4 cup frozen egg product, thawed
1 tablespoon margarine
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons cream sherry or orange juice
2 cups fresh or frozen peeled peach slices
2 cups sliced strawberries
1/2 cup fresh or frozen blueberries
1 cup reduced-fat frozen whipped dessert topping, thawed
Sliced strawberries (optional)
Blueberries (optional)
Fresh mint (optional)
Prepare Simply Delicious Citrus Sponge Cake in an 8 x 8 x 2-inch baking pan; set aside. (Do not prepare filling for cake.)
Meanwhile, for custard sauce, in a heavy medium saucepan combine sugar and flour. Stir in milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in margarine, orange peel, and 1/2 cup orange juice. Cool thoroughly.
To assemble trifle, cut cake into 1 1/2-inch cubes. In a 2-quart glass bowl arrange half of cake cubes. Sprinkle cake with 1 tablespoon of the sherry or orange juice. Top with half of the peaches, strawberries, and blueberries. Pour half of custard over fruit. Repeat layers. Pipe or spread dessert topping on top. Cover and chill 2 to 8 hours or until serving time. If desired, garnish with additional strawberries, blueberries, and mint.
Makes 10 servings.

Nutritional facts per serving: calories: 186, total fat: 4g, saturated fat: 1g, cholesterol: 65mg, sodium: 65mg, carbohydrate: 33g, fiber: 2g, protein: 5g

This is a trifle recipe by Frederick Bishop from "The Wife's Own Book of Cookery", 1852 (quoted from Elizabeth David's 'An Omelette and a Glass of Wine')

'Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.'

(Naples biscuits was the name given to sponge fingers at the time.) (Syllabub being a milk or cream that is whipped with sugar, spirits, spices and sometimes egg whites.) (Comfits are sugar-coated coriander or caraway seeds.)

Feel free to use whatever spirits you like but it is best if the spirit used complements the other flavors in the trifle. Sherry, white wine, rum, liqueurs (Grand Marnier, Amaretto, Framboise, Frangelico, Kirsch) are some common ones. The amount is dependent on how much liquid the cake will absorb and how strong an alcohol taste you want. (Cakes that are a few days old will absorb more alcohol than a freshly made cake.) Oftentimes I leave the alcohol out (the purist would balk at this) as my children do not like the taste (no matter how little I use). Next comes the fruit layer. Here again you have choices. You can use cut up fruit (like berries, peaches, pears, kiwi, etc.), a puree (raspberry, strawberry, blackberry), jam or preserves, or a combination of these. If you are using fresh fruit it is nice to have a layer of like-flavored jam or puree to intensify the fruit flavor.