LAMINGTON AND CHERRY RIPE TRIFLE
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
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
TOWERING CHERRY TRIFLE
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
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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