Summerberry Ladyfinger Trifle Recipes

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LADYFINGER TRIFLE



Ladyfinger Trifle image

During the busy holiday season, you'll want to stock your pantry with the ingredients for this fast and festive dessert. This trifle looks so impressive in a glass bowl-and it's easy to change up using different pie fillings. -Gloria Aegerter, Summerfield, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 5

11 ounces cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream, whipped
1 package (3 ounces) ladyfingers
1 can (21 ounces) dark cherry pie filling or filling of your choice

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

Nutrition Facts : Calories 385 calories, Fat 26g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 104mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 4g protein.

TIRAMISU TRIFLE



Tiramisu Trifle image

Very easy to put together. This is trifle, and not the same as the Tiramisu dish we all know. A high dish will give you three layers, in a low dish you will probably end up with two. The recipe I found in a magazine, the recipe there uses 2 cups of custard but I like to use three, it is really to taste. Here in the Netherlands we can buy the custard ready made in cartons (vanille vla) If that is not the case in your part of the world you will have to make the custard or use a vanilla instant pudding.

Provided by PetsRus

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

300 ml good strong coffee
6 fluid ounces amaretto liqueur
1 (500 g) container mascarpone cheese
2 -3 cups ready made custard
9 ounces sponge cake fingers
3 ounces dark chocolate (roughly chopped or grated coarsely) or 3 ounces milk chocolate, of a good quality (roughly chopped or grated coarsely)
3 -4 tablespoons toasted slivered almonds
2 tablespoons grated chocolate

Steps:

  • Mix the coffee and liqueur in a wide dish.
  • In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
  • Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
  • Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
  • Repeat twice.
  • Chill for at least 2 hours or up to a day.
  • Just before serving sprinkle with the almonds and more chocolate.

LADY FINGER MOCHA DESSERT



Lady Finger Mocha Dessert image

Make and share this Lady Finger Mocha Dessert recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 6

2 (3 ounce) packages ladyfingers, split, separated
1 cup coffee, freshly brewed, room temperature, divided
8 ounces cream cheese (I use low-fat)
2 cups milk (I use skim)
2 (4 ounce) packages instant vanilla pudding (I use FF and Sugar Free)
8 ounces Cool Whip, divided (I use lite)

Steps:

  • Brush sides of ladyfingers with about 1/4 cup of coffee.
  • Place ladyfingers on bottom and up side of 2 quart serving bowl.
  • Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth.
  • Gradually beat in milk until smooth.
  • Add pudding mixes.
  • Beat with wire whisk until blended.
  • Gently stir in 1/2 of the coolwhip.
  • Spoon into prepared bowl.
  • Cover.
  • Refrigerate 1 hour or until set to serve.
  • Top with remaining coolwhip.

Nutrition Facts : Calories 274.1, Fat 14.2, SaturatedFat 9.2, Cholesterol 57.9, Sodium 378.7, Carbohydrate 33, Fiber 0.1, Sugar 26.1, Protein 4.2

LEMON LADYFINGER TRIFLE



Lemon Ladyfinger Trifle image

Another switcheroo using Cool Whip instead of whipping cream. This is a great place to try recipe #130433 !

Provided by Ma Field

Categories     Dessert

Time 3h

Yield 3 Cups, 6 serving(s)

Number Of Ingredients 4

8 ounces non-dairy whipped topping
10 french-style ladyfinger cookies
1/2 cup dessert wine (such as sauterne or sherry)
1 cup lemon curd (or zucchini cream)

Steps:

  • Soak ladyfingers in wine. Let stand five minutes. Place 5 ladyfingers in 2 quart dish.
  • Top with 1/3 Cup lemon curd then half the Cool Whip. Repeat the layer.
  • Top with remaining 1/3 Cup lemon curd.
  • Refrigerate 3 hours before serving.

Nutrition Facts : Calories 203.6, Fat 11.2, SaturatedFat 8.8, Cholesterol 40.5, Sodium 37.4, Carbohydrate 20.2, Fiber 0.2, Sugar 13.5, Protein 2.4

CLASSIC TRIFLE WITH BERRIES OR CITRUS



Classic Trifle With Berries or Citrus image

Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.

Provided by Melissa Clark

Categories     parfaits and trifles, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1/3 cup/65 grams granulated sugar
2 1/2 tablespoons/20 grams cornstarch
Pinch of fine sea salt
4 egg yolks
1 cup/240 milliliters heavy cream
3/4 cup/180 milliliters whole milk
Optional flavorings: 1 teaspoon orange or lemon zest, 1 cinnamon stick or 6 cardamom pods
2 teaspoons vanilla extract
1 1/2 cups berries or 3 oranges (a mix of blood oranges and navel is pretty)
1 to 2 teaspoons granulated sugar
About 6 to 8 ladyfingers (also called Savoiardi or boudoir biscuits, or use sponge cake or poundcake), plus more if desired
Berry jam or orange marmalade
1/4 cup sherry, Madeira, dessert wine, brandy or orange juice, plus more as needed
1 cup/240 milliliters heavy cream
1 tablespoon confectioners' sugar
Sliced almonds, candied citrus peel, crumbled amaretti or berries, for garnish (optional)

Steps:

  • Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
  • In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
  • Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
  • Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
  • Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
  • Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
  • To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
  • Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
  • Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
  • When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

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  • 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.
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