Blackberry Lemon Yogurt Trifle Recipes

BLACKBERRY-LEMON YOGURT TRIFLE

Steps:

• In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped topping. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped topping; set aside.
• In 2- to 3-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with 2 cups of the blackberries. Top with blackberry yogurt mixture. Arrange remaining cake cubes over yogurt. Top with remaining blackberries. Spoon lemon yogurt mixture over berries. Sprinkle with lemon peel. Refrigerate until ready to serve. Cover and refrigerate any remaining trifle.

NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE

Steps:

• Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
• Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
• In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
• Spoon the blackberries over the crumbled cookies.
• Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
• In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
• Spoon into dessert glasses to serve.

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
• Sift flour and next 6 ingredients into medium bowl.
• Mix in crystallized ginger.
• Using an electric mixer, beat butter in large bowl until fluffy.
• Beat in brown sugar.
• Beat in eggs, 1 at a time.
• Gradually beat in molasses, followed by 1 cup boiling water.
• Mix in grated lemon peel.
• Gradually mix in dry ingredients.
• Transfer batter to prepared pan.
• Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
• Transfer to a rack to cool for 15 minutes.
• Run a knife around the pan sides.
• Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• Blackberry Sauce:.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
• Transfer to a blender and blend until smooth.
• Pour through a strainer into a bowl.
• Stir in the framboise and lemon juice.
• Set aside until ready to use.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
• Repeat 2 more times.
• Top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight before serving.