Best Italian Trifle Recipes

ITALIAN PEACH MELBA TRIFLE

Steps:

• 1. Whip the cream in mixing bowl until slightly thick.
• 2. Add the powder sugar and continue to mix.
• 3. Next the vanilla and raspberry liquor.
• 4. Add the mascarpone cheese and continue beating until thick and stiff peaks appear.
• 5. Set aside.
• 6. Put raspberries into a blender.
• 7. Add peach schnapps.
• 8. Blend until mixed.
• 9. Begin assembling the trifle using 1 layer of ladyfingers.
• 10. Top this with the raspberry mixture to cover cake.
• 11. Add the sliced peaches on top of the raspberry mixture.
• 12. Next spread 1/3 of the bowl of whipped cream over the peaches.
• 13. Repeat the layers of cake, raspberries, peaches and filling two more times until bowl is full.
• 14. At this point, cover with plastic wrap and refrigerate overnight.
• 15. Garnish with peach half and a little raspberry sauce just before serving. Should be scooped into dish to serve and enjoy.

ITALIAN PINEAPPLE TRIFLE

Steps:

• In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture., In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides., Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Steps:

• Pastry Cream:
• In a stainless steel pot, scald milk by heating until skin forms on top.
• Meanwhile, whisk together yolks and sugar well.
• Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
• Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
• Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
• In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
• Assembly:
• Mix all fruit together in a bowl.
• In a sundae glass, place one cake cube on the bottom.
• Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
• Top with three ounces of cream mixture.
• Reserve remainder of fruit as a garnish.

ITALIAN TRIFLE WITH MARSALA SYRUP RECIPE - (4.5/5)

Steps:

• In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight. Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack. In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight. Top the trifle with the whipped cream and berries and serve. Make Ahead The trifle can be refrigerated for up to 2 days. Suggested Pairing For Trabocchi's graceful, creamy trifle, try serving one of Italy's greatest dessert wines, vin santo. Literally "holy wine," it's made by hanging just-harvested grapes from the rafters of a drying room for several weeks, then pressing out the deeply concentrated juice.

ITALIAN TRIFLE

Steps:

• 1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum. 2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top. 3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours. 4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.