Best Lamington And Cherry Ripe Trifle Recipes

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LAMINGTON AND CHERRY RIPE TRIFLE



Lamington and Cherry Ripe Trifle image

I found this on mouthwatering munchies, a really simple to put together trifle with a slightly Aussie spin!

Provided by Mandy

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

85 g raspberry jelly crystals
350 g lamingtons, cut into fingers
100 g instant chocolate pudding mix
2 1/3 cups milk
300 ml thickened cream
1/4 cup icing sugar
2 (55 g) cherry ripe candy bars, chopped

Steps:

  • Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
  • Arrange lamington fingers over base of 12-cup serving dish.
  • Pour jelly over. Cover and chill 30 mins, or until jelly is set.
  • Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
  • Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
  • Serve trifle topped with chopped Cherry Ripe bars.

Nutrition Facts : Calories 371.9, Fat 22.6, SaturatedFat 13.9, Cholesterol 82.8, Sodium 370, Carbohydrate 38.2, Fiber 0.6, Sugar 25.7, Protein 5.6

CHERRY TRIFLE



Cherry Trifle image

Make and share this Cherry Trifle recipe from Food.com.

Provided by Myrna B.

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

600 g frozen dark sweet cherries, thawed but not drained
1 teaspoon freshly grated orange rind
1 tablespoon fresh orange juice
2 tablespoons icing sugar
1/4 teaspoon Chambord raspberry liquor
1 1/2 cups whipping cream, very cold
3/4 cup vanilla Greek yogurt, very cold
2/3 cup icing sugar
1 chocolate cake, 9-inch diameter, cut into large chunks

Steps:

  • Place cherries and their juice in bowl. Stir in orange rind, orange juice, 2 tablespoons icing sugar and liqueur. Set aside.
  • In another bowl and using electric mixer, beat cream and yogurt on medium speed 3 to 4 minutes or until very thick and peaks form. Add 2/3 cup icing sugar; beat on medium-high speed for one minute or until very thick.
  • Place half of cake chunks in bottom of 12-cup glass trifle dish. Pour half of cherries and juice evenly over cake chunks. Top with half of whipped cream mixture. Repeat layers. Cover and chill for at least one hour before serving.

Nutrition Facts : Calories 405.7, Fat 19, SaturatedFat 9, Cholesterol 71.8, Sodium 232.9, Carbohydrate 55.1, Fiber 1.9, Sugar 15.5, Protein 4.7

CHERRY TRIFLE



Cherry Trifle image

Make and share this Cherry Trifle recipe from Food.com.

Provided by TishT

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 6

1 (12 ounce) poundcake, cut into 1/2 " thick slices
1/3 cup almond-flavored liqueur
2 (21 ounce) cans cherry pie filling
4 cups vanilla pudding mix
3 cups whipping cream
sliced almonds, to garnish (optional)

Steps:

  • Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
  • Top with 1 cup cherry pie filling, then 1 cup pudding.
  • Repeat layers 3 times.
  • Chill 3 hours.
  • Top with cream and optional almonds.

Nutrition Facts : Calories 322.7, Fat 20.8, SaturatedFat 12.8, Cholesterol 108.5, Sodium 115.6, Carbohydrate 32.5, Fiber 0.6, Sugar 0.1, Protein 2.4

TOWERING CHERRY TRIFLE



Towering Cherry Trifle image

Trifle is very traditional British dessert, all about generosity and layers. It's the perfect chilled make-ahead dessert of fruit jelly, sponge cake covered with layers of custard and jelly, and topped with whipped cream.

Provided by Food Network

Categories     dessert

Time 9h10m

Yield 8 to 10 servings

Number Of Ingredients 17

One 10-ounce bag frozen pitted dark sweet cherries, thawed, not drained
2 teaspoons cornstarch mixed with 2 teaspoons water
1 teaspoon orange zest (save the rest of the orange for assembling the trifle)
One 3-ounce (85-gram) packet vegan raspberry jelly granules
2 to 2 1/2 cups boiling water
One 10-ounce bag frozen pitted dark sweet cherries, thawed and drained
2 cups vegan heavy cream
1 pound vanilla pound cake (I use a vegan cake mix)
Zest of the remaining orange
3 ounces (90 grams) dark chocolate, thinly sliced
32 ounces store-bought or homemade Vanilla Custard, recipe follows
2 tablespoons store-bought toasted flaked almonds
4 cups cashew milk
1/2 cup superfine sugar
2 teaspoons vanilla extract
1/8 teaspoon ground turmeric
1/2 cup cornstarch mixed with 2 tablespoons cashew milk

Steps:

  • For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
  • For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
  • Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
  • Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
  • Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
  • Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
  • Next pour over the cherry compote, again starting at the edges.
  • Stir the reserved jelly to break it up and spoon it on top of the compote layer.
  • Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
  • Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

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