Star And Stripes Berry Trifle Recipes

STARS AND STRIPES BERRY TRIFLE

Steps:

• FOR THE STARS:.
• Slice each cake lengthwise into 5 equal pieces.
• Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
• Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
• Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
• FOR THE BERRIES:.
• Toss blueberries, 1 T. sugar and water in bowl.
• In separate bowl, toss raspberries with remaining sugar.
• Let sit until sugar dissolves and berries are glossy, about 5 minutes.
• TO ASSEMBLE:.
• Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
• Place 2 cups sandwich scraps in center of dish.
• Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
• Spread 2 cups custard in even layer on top of blueberry and cake layer.
• Place 1 cup sandwich scraps on center of custard layer.
• Arrange 2 cups raspberries around perimeter of dish.
• Spread remaining custard in even layer on top of raspberries.
• Arrange 7 star sandwiches upright around perimeter of dish.
• Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
• Spoon whipped cream on top of raspberries and top with remaining star.

SUMMER-BERRY TRIFLE

Steps:

• Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
• Prepare pudding as directed with skim milk. Refrigerate.
• Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
• Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
• Spoon 1/2 of the berry mix on top, spreading evenly.
• Spoon 1/2 of the pudding on top, spreading evenly.
• Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
• Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
• Chill for 30 minutes.
• Serve in small bowls. Enjoy!

STARS AND STRIPES FOREVER DESSERT

Steps:

• On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
• In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

CHERRY TRIFLE

Steps:

• Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
• Top with 1 cup cherry pie filling, then 1 cup pudding.
• Repeat layers 3 times.
• Chill 3 hours.
• Top with cream and optional almonds.

PATRIOTIC BERRY TRIFLE

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract.
• Brush both sides of each slice of cake with the sugar/water syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture.
• Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.
• Cover and refrigerate 1 hour.