Royal Canadian Trifle Recipes

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BAGATELLE (FRENCH-CANADIAN TRIFLE)



Bagatelle (French-Canadian Trifle) image

The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. This grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala was originally published in Saveur in 2000. It's wonderful to bring to a party; it's really easy and really pretty; and most of the time is chilling time.

Provided by Chef Kate

Categories     Dessert

Time 4h45m

Yield 10-12 serving(s)

Number Of Ingredients 11

4 tablespoons sugar
2 tablespoons cornstarch
2 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
2 -4 tablespoons marsala (or rum or brandy)
1 cup strawberry jam
2 cups fresh raspberries
1 1/2 cups heavy cream
1 tablespoon sugar

Steps:

  • For the custard:.
  • Mix together sugar and cornstarch in a large saucepan.
  • Add egg yolks, and whisk to combine; then gradually whisk in milk.
  • Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
  • Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
  • For the trifle:.
  • Cut cake into 2" x 1" pieces.
  • Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
  • Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
  • Pour some of the custard over the berries.
  • Repeat layering, ending with custard.
  • Cover with plastic wrap, and refrigerate for at least 3 hours.
  • Remove trifle from refrigerator about 1 hour before serving.
  • Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
  • Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
  • Decorate trifle with large dollops of whipped cream.

Nutrition Facts : Calories 459.9, Fat 22, SaturatedFat 13.1, Cholesterol 159.8, Sodium 173.6, Carbohydrate 59.5, Fiber 2.2, Sugar 28.9, Protein 4.9

ROYAL CANADIAN TRIFLE



Royal Canadian Trifle image

Went with my friend to Ross-on-Wye, about ten miles from the Welsh border. Got this scrumptious recipe from her sister. It is really lovely It is pound cake liberally laced with sherry, then topped with fruit gelatin custard sauce.

Provided by Dusty Byrd

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

1 (11 ounce) package frozen pound cake, thawed
1/4 cup cream sherry
1 (6 ounce) package strawberry gelatin
2 cups boiling water
1 1/2 cups ice cubes
1 (30 ounce) can fruit cocktail, drained
2 tablespoons lemon juice
1 (3 ounce) package custard mix
2 cups milk
1 cup heavy cream
2 tablespoons sugar

Steps:

  • Cut pound cake into 1/2 inch thick slices;.
  • halve each slice, lengthwise;.
  • place on a cookie sheet.
  • Drizzle cake slices with sherry.
  • allow to stand 10 minutes, or until wine is absorbed.
  • line the side of an 8-cup glass serving bowl with cake.
  • arrange remaining cake in bottom of bowl.
  • Dissolve gelatin in boiling water in a large bowl.
  • stir in ice cubes until melted.
  • chill until gelatin is syrupy.
  • fold in fruit cocktail and lemon juice.
  • chill about two hours.
  • Prepare custard mix with milk, following label directions.
  • pour into a medium sixed bowl,cover with plastic wrap.
  • chill at leasr one hour,.
  • Beat cream with sugar in a small bowl til stiff.
  • fold half the cream into the chilled custard and pour over firm gelatin in bowl.
  • just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

Nutrition Facts : Calories 202, Fat 8.4, SaturatedFat 4.1, Cholesterol 39.8, Sodium 134.4, Carbohydrate 29.1, Fiber 0.6, Sugar 14.8, Protein 3

CANADA DAY THREE BERRY TRIFLE



Canada Day Three Berry Trifle image

Trifle is my favourite dessert and I have been making it for decades, probably not the same way twice! A good dessert to make when you are doing other things and can walk away and come back to it as you have time. Reserve a few pieces of each fruit for garnish.

Provided by Phoebe

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h50m

Yield 10

Number Of Ingredients 13

2 cups cubed angel food cake
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
3 cups boiling water, divided
3 cups cold water, divided
2 cups fresh raspberries
2 (3.5 ounce) packages instant vanilla pudding mix, divided
4 cups milk, divided
1 (3 ounce) package cherry-flavored gelatin mix (such as Jell-O®)
2 cups pitted and halved fresh cherries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 cups halved fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
¼ cup fresh raspberries, cherries, and strawberries for garnish

Steps:

  • Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
  • Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
  • Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
  • Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
  • Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
  • Spread whipped topping over trifle; garnish the top with reserved berries.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 66.7 g, Cholesterol 7.8 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 490.9 mg, Sugar 55.7 g

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