Best Irish Trifle Recipes

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IRISH CREME CHOCOLATE TRIFLE



Irish Creme Chocolate Trifle image

I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped

Steps:

  • Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 363mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

IRISH TRIFLE



Irish Trifle image

I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish. It is one of the most irresistible desserts I make. I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry. I use up a few of the egg whites left over from making the crème anglaise in the cake, opting for a biscuit, in which the egg whites are beaten to a meringue, over a richer sponge cake. Although jam is traditional in this trifle, you could always top the cake with a berry compote instead.

Provided by Martha Rose Shulman

Categories     brunch, lunch, dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

1 tablespoon butter, softened, for greasing pan
85 grams cake flour (scant 3/4 cup)
14 grams cornstarch (1 1/2 tablespoons)
120 grams eggs (2 extra-large eggs plus 1 tablespoon)
150 grams sugar (2/3 cup), divided
2 teaspoons vanilla extract
85 grams egg whites (2 1/2 whites)
Pinch of salt
1 tablespoon butter, melted
1/3 cup cream sherry, more to taste
1/3 cup raspberry jam
2 2/3 cups chilled crème anglaise (see recipe)
1 cup plus 1 tablespoon heavy cream
Freshly grated nutmeg

Steps:

  • Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
  • Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
  • In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
  • Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
  • Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
  • Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
  • Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
  • Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
  • Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.

IRISH TIPSY TRIFLE



Irish Tipsy Trifle image

I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.

Provided by Cindy Rose

Categories     Dessert

Time 12m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup unsalted butter
2 1/2 cups rolled oats
1 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 cup whipping cream, well chilled
2 tablespoons light brown sugar, free of lumps
1 tablespoon confectioners' sugar
1/4 cup Irish whiskey, plus
2 tablespoons Irish whiskey
3 tablespoons caramel ice cream topping

Steps:

  • For cookies, heat oven to 375 degrees.
  • Grease a baking sheet (s).
  • Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
  • Let cool.
  • Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
  • Mix in the flour and baking soda on low speed.
  • Add the cooled oat mixture and mix only to combine.
  • Use batter immediately or chill overnight.
  • Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
  • Bake until golden, 9 to 12 minutes.
  • Cool on sheet for one minute and then transfer to wire rack to cool.
  • The recipe makes 24 cookies; you will use 12 for the recipe.
  • For cream, beat the cream with an electric mixer until it begins to thicken.
  • Add both sugars and continue beating until it holds soft peaks.
  • Add 1/4 cup whiskey and mix well.
  • To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
  • Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
  • Drizzle top with a small swirl of caramel topping and serve at once.

DOUBLE CHOCOLATE IRISH CREAM TRIFLE



Double Chocolate Irish Cream Trifle image

A rich and chocolaty treat for springtime, but good any time of year.

Provided by MissVickers

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 (11.5 ounce) package chocolate cake mix
⅓ cup water
⅓ cup vegetable oil
1 egg
2 tablespoons instant coffee granules
3 cups milk
2 cups evaporated milk
2 (5.5 ounce) boxes instant chocolate pudding mix
¼ cup Irish cream liqueur
¼ cup Irish whiskey
1 (16 ounce) container frozen whipped topping (such as Cool Whip®)
2 teaspoons unsweetened cocoa powder, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
  • Mix chocolate cake mix, water, vegetable oil, egg, and instant coffee together in a large bowl until well blended. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
  • Whisk milk, evaporated milk, chocolate pudding mix, and Irish cream liqueur together in a bowl until smooth. Place in the refrigerator.
  • Cool cake in the pan for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Cut cooled cake into 1/2-inch cubes.
  • Spread half of the cake cubes in the bottom of a trifle bowl; brush with Irish whiskey. Layer half of the pudding and whipped topping on top. Repeat layers with remaining cake cubes, Irish whiskey, pudding, and whipped topping. Dust trifle with cocoa powder.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 61.1 g, Cholesterol 32.6 mg, Fat 25.1 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 12.9 g, Sodium 681.1 mg, Sugar 45.9 g

MINT CHOCOLATE IRISH CREAM TRIFLE



Mint Chocolate Irish Cream Trifle image

This dessert was a huge hit at the office potluck. Cannot get any easier to prepare. I like to make this the night prior or the day of so it doesn't get soggy. Most ingredients are available in the sugar free/fat free variety and can be made as individual servings in martini or larger shot glasses.

Provided by Mary Maccario

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 6

1 pkg devil's food cake mix
1 1/2 c irish cream liqueur or irish cream non-dairy creamer
3 1/2 c cold milk
2 pkg 3.9 oz each instant chocolate pudding
5 c whipped topping
1 pkg andes mint chocolate candies, chopped roughly

Steps:

  • 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
  • 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
  • 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.

WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE



White Chocolate, Irish Cream & Berry Trifle image

This is another of my friend Mim's recipes, it originally came from Aust. Womans Day magazine. Sponge fingers could be used instead of sponge cake if they are already in the pantry.

Provided by Ninna

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sponge cakes, layers
300 ml cream, thickened
1/3 cup icing sugar
500 g mascarpone cheese
1 cup irish cream
80 g white chocolate, grated
80 g milk chocolate, grated
2 cups frozen mixed berries
chocolate curls (optional)

Steps:

  • Cut each sponge cake into small squares.
  • Whip cream and icing sugar together until soft peaks form.
  • Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
  • Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
  • Sprinkle with half the combined white and milk chocolate and half the mixed berries.
  • Repeat layers, cover and chill for 3 hours or overnight.
  • To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.

Nutrition Facts : Calories 1136, Fat 42.2, SaturatedFat 23.4, Cholesterol 324.9, Sodium 616.2, Carbohydrate 175.2, Fiber 1.8, Sugar 115.6, Protein 16.7

IRISH CREME CHOCOLATE TRIFLE



Irish Creme Chocolate Trifle image

Make and share this Irish Creme Chocolate Trifle recipe from Food.com.

Provided by tweetyfan

Categories     Dessert

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1 1/4 cups water
1/2 cup oil
3 eggs
1 cup non-dairy coffee creamer, Irish creme flavor
3 1/2 cups cold milk
2 (4 ounce) packages instant chocolate pudding mix
3 cups whipped topping
12 spearmint decorative candies, crushed

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
  • In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.

Nutrition Facts : Calories 399.1, Fat 21.7, SaturatedFat 6.3, Cholesterol 63.6, Sodium 611.7, Carbohydrate 47.6, Fiber 1.5, Sugar 25.6, Protein 6.5

IRISH CREME CHOCOLATE TRIFLE



IRISH CREME CHOCOLATE TRIFLE image

Categories     Chocolate     Dessert

Yield 14-16 Servings

Number Of Ingredients 6

1 (18-1/4 oz.) pkg. devil's food cake mix
1 cup Irish cream liqueur
3-1/2 cups cold milk
2 (3.9 oz. ea.) pkgs. instant chocolate pudding mix
3 cups whipped topping
12 spearment candies, crushed

Steps:

  • Prepare and bake cake according to package directions, using a greased 13"x9"x2" baking pan. Cool on a wire rack for 1 hour. With a wooden skewer, poke holes in cake about 2 inches apart. Slowly pour liqueur over cake; refrigerate for 1 hour. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut each cake into 1-1/2" cubes; place a third of the cubes in a 3-quart glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.

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