Strawberry Blackberry Summer Trifle Recipes
STRAWBERRY-BLACKBERRY SUMMER TRIFLE
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It's common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can't find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they're light, sweet, and full of juicy fruit.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
BLACKBERRY TRIFLE
Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.
Nutrition Facts :
STRAWBERRY BLACKBERRY SUMMER TRIFLE
Steps:
- 1. Reserve a handful of whole strawberries and blackberries to top the cake.
- 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
- 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
- 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.
Nutrition Facts : Calories 340, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 27 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Protein 5 grams
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EASY SUMMER STRAWBERRY TRIFLE | FOOD TO LOVE
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Cuisine Modern New ZealandCategory DessertServings 10Total Time 3 hrs 30 mins
- Halve the hulled strawberries and set aside. Slice the Swiss rolls in half longwise, then into 1cm slices.
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- Pour all of the berries into a large bowl, leaving several out for garnish. Add the lemon zest and juice. Heat the jam in a small bowl in the microwave, 15-30 seconds, until pourable. Pour over the berries and stir. Set aside while you prepare the other ingredients.
- In the bowl of a stand mixer with whisk attachment, beat the cream until just beyond the billowy stage, when it begins to stiffen. Remove to a large bowl. No need to clean out the mixer bowl.
- Place the room temperature mascarpone and confectioners sugar in the bowl, and using the paddle attachment, mix until smooth. (You could also do this by hand-held whisk or spoon in a separate bowl). Then, add 1/3 of the whipped cream, and the vanilla, to the mixing bowl, along with the mascarpone mixture. Using the whisk attachment and starting slowly, increase the speed to Medium, to combine the mascarpone mixture with the third of the whipped cream in the bowl. Remove the bowl from the mixer, and then fold the previously removed (2/3 of) whipped cream using a large, flat spatula.
- In a trifle dish or a large bowl, build the layers of trifle in the following order: 1/3 of the lady fingers (you may need to break or cut some to fit), 1/3 of the fruit mixture, along with 1/3 of the juice, and then 1/3 of the whipped cream mixture. Smooth top. Repeat these layers twice more, and perhaps leave a 1″ border of fruit if you wish at the top to show the fruit at the top of the trifle. Garnish with the reserved berries.
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- Use a fork to break up the cream cheese in a medium bowl, add the yogurt and lemon zest Use a Mixer and beat until smooth and creamy.
- Crumble the angel food cake into bite size pieces. Use half of angel food cake pieces and place equally into 4-pint size mason jars
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- In a medium bowl, whisk together the pudding mix and cold milk. Cover with plastic wrap and place in the refrigerator for a least 30 minutes.
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