The Grand Finale Grand Trifle Recipes

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THE GRAND FINALE GRAND TRIFLE



The Grand Finale Grand Trifle image

Number Of Ingredients 9

4 cups pound or yellow cake chunks
1 cup fresh or frozen, thawed strawberries in syrup
4 ounces port wine
4 ounces cream sherry
8 large scoops rich vanilla ice cream or custard
1 cup fresh or frozen, thawed raspberries in syrup
1 1/2 - 2 cups heavy cream, whipped
1/4 cup toasted slivered almonds
8 maraschino or chocolate-covered cherries for garnish

Steps:

  • In 8 large brandy snifters or a 2-quart clear bowl, layer ingredients in order given and garnish with cherries. Chill about an hour to blend flavors.

Nutrition Facts : Nutritional Facts Serves

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

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