Best Blackberry Trifle Recipes

NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE

Steps:

• Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
• Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
• In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
• Spoon the blackberries over the crumbled cookies.
• Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
• In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
• Spoon into dessert glasses to serve.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
• Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

ORANGE AND BLACKBERRY TRIFLE

Steps:

• Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
• Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
• Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
• Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

BLACKBERRY TRIFLE

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.

BLACKBERRY-PEACH TRIFLE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
• Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
• In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
• In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
• Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
• To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

STRAWBERRY-BLACKBERRY SUMMER TRIFLE

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.

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
• Sift flour and next 6 ingredients into medium bowl.
• Mix in crystallized ginger.
• Using an electric mixer, beat butter in large bowl until fluffy.
• Beat in brown sugar.
• Beat in eggs, 1 at a time.
• Gradually beat in molasses, followed by 1 cup boiling water.
• Mix in grated lemon peel.
• Gradually mix in dry ingredients.
• Transfer batter to prepared pan.
• Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
• Transfer to a rack to cool for 15 minutes.
• Run a knife around the pan sides.
• Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• Blackberry Sauce:.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
• Transfer to a blender and blend until smooth.
• Pour through a strainer into a bowl.
• Stir in the framboise and lemon juice.
• Set aside until ready to use.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
• Repeat 2 more times.
• Top with remaining whipped cream.
• Cover and refrigerate for at least 4 hours or overnight before serving.

BLACKBERRY-KEY LIME TRIFLE

Steps:

• FOR THE FILLING: Process sugar and lime zest in food processor until sugar turns bright green, about 30 seconds. Set aside 2 teaspoons lime sugar. Add cream cheese to remaining lime sugar and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add lime juice and vanilla and process until thoroughly combined, about 30 seconds. Transfer custard to bowl, cover with plastic wrap, and refrigerate until thickened, about 1 hour. TO ASSEMBLE: Shingle 12 cracker halves along bottom of 3 1/2-quart trifle dish or glass bowl. Arrange half of lime slices upright around bottom of dish, wedged between cracker halves and wall of dish. Spread 1 1/2 cups custard in even layer over cracker halves, followed by 2 cups whipped cream. Sprinkle 5 cups blackberries in even layer over whipped cream. Shingle 11 cracker halves over blackberries along edge of trifle and place remaining 1 cracker half in center. Arrange remaining lime slices upright around dish. Spread remaining custard over cracker halves, followed by remaining 2 cups whipped cream. Cover with plastic and refrigerate for at least 6 hours or up to 24 hours. Just before serving, arrange remaining 1 cup blackberries in center of trifle and sprinkle top of trifle with reserved lime sugar.

BLACKBERRY AND GINGER TRIFLE

Steps:

• In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.)
• With a serrated knife, cut pound cake into 1-inch-thick slices; lay slices on a piece of waxed paper (for easier cleanup). With a brush, dab slices on both sides with syrup, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.
• Whip cream with remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.

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.

YORKSHIRE PARKIN & BLACKBERRY TRIFLE

Steps:

• Start by making the parkin. Heat oven to 150C/130C fan/gas 2. Line a 20cm square cake tin with baking parchment and grease well with butter.
• Put the butter and syrup in a small saucepan and heat gently until melted. In a large bowl, tip in the flour, sugar, ginger and bicarbonate of soda, then slowly pour in the butter and syrup, stirring all the time. Add the beaten egg and milk, then mix until smooth.
• Pour the mixture into the prepared tin and bake in the oven for about 1 hr or until a skewer inserted into the middle of the cake comes out clean.
• Make the compote while the parkin is baking. Put the blackberries in a food processor with the sugar and lemon juice and blitz until smooth. Push the mixture through a sieve into a jug to remove the seeds, then stir in the amaretto. Put in the fridge until needed.
• Next, make the custard. In a large heatproof bowl, whisk together the eggs, egg yolk, sugar and cornflour until smooth and pale. Put the milk, cream and vanilla seeds into a saucepan and bring to the boil, stirring regularly.
• When the milk and cream mixture is hot but not yet boiling, pour a little onto the egg mixture and whisk it in, then pour the lot back into the pan with the rest of the milk and cream. Continue to heat very gently, whisking all the time, until the mixture is glossy and is starting to thicken. Pour the custard through a sieve and cover with cling film to stop a skin forming while it cools.
• Once the parkin is cooked, turn out onto a wire rack to cool completely.
• You can now assemble the trifle - cut the parkin into 16 squares and crumble or slice a few of these to fit the base of a large trifle bowl. Add just less than half of the compote and a few whole blackberries, then pour over half the custard. Give the dish a gentle shake to level the mixture, then repeat the layering process once more, reserving a few cubes of parkin. Pour a spiral of compote over the top of the final layer of custard, then use a skewer to drag spokes out from the centre to create a marbled effect. Scatter over a few whole blackberries, then chill until ready to serve. Just before serving, add the reserved parkin and the crystallised ginger, then dust with icing sugar.

BLACKBERRY-LEMON YOGURT TRIFLE

Steps:

• In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped topping. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped topping; set aside.
• In 2- to 3-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with 2 cups of the blackberries. Top with blackberry yogurt mixture. Arrange remaining cake cubes over yogurt. Top with remaining blackberries. Spoon lemon yogurt mixture over berries. Sprinkle with lemon peel. Refrigerate until ready to serve. Cover and refrigerate any remaining trifle.

BLACKBERRY-PEACH TRIFLE

Steps:

• Preheat the oven to 350°F, with the rack in the center. Butter and flour a 9 × 13-inch baking dish; set aside. Prepare an ice-water bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put the peaches in the simmering water. Using a slotted spoon, remove the peaches from the water when the skin easily peels away from the flesh, 1 to 2 minutes. Plunge into the ice bath until cool enough to handle; peel immediately.
• Cut each peach into 8 slices. Cut one-third of the slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
• In a small bowl, whip 1 cup cream until stiff peaks form; set aside for the batter. Whip the remaining 2 cups cream, and refrigerate.
• In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs. Add the remaining 3/4 cup sugar, and beat until the mixture is pale and thick, about 3 minutes. Stir in the vanilla. Into a small bowl, sift together the flour, baking powder, and salt. Gradually stir the flour mixture into the egg mixture. Gently fold the reserved whipped cream into the batter in 3 additions. Pour the batter into the prepared dish; spread evenly.
• Scatter the reserved peach pieces and one-third of the blackberries over the batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
• To assemble: Cut the cake into 6 pieces. Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over the cake. Spoon half of the refrigerated whipped cream over the fruit. Repeat with the remaining cake, fruit, and cream. Drizzle the remaining berry juice over the trifle.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

Steps:

• Put molasses in mixing bowl, add boiling water and butter and stir until well mixed and butter melts. Mix salt, ginger and soda together in a small dish, and add to molasses mixture and stir lightly. Stir in 2 c flour and mix. Turn into an 8x8 baking dish. bake at 375 for 25-35 min ot til the top springs back lightly and bread pulls away from the sides of the pan. Cut bread into a 9x9 grid for the trifle. For Lemon Curd Filling: Whip cream to soft peaks with sugar and vanilla. Place lemon curd in a large bowl. Fold in half of the whipped cream, till combined. Reserve the remaining cream for the top of the trifle. Blacberry Sauce: Place berries, sugar and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and and blend until smooth. Pour through a strainer into a bowl. Stir in the chambord and lemon juice. Set aside until ready to use. Layer gingerbread and lemon curd in a trifle bowl. Top with Blackberry Sauce, and place remaining lemon curd filling on top.