Best Red White And Blueberry Trifle Recipes

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RED, WHITE AND BLUEBERRY TRIFLE



Red, White and Blueberry Trifle image

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 12 servings

Number Of Ingredients 13

Two 16-ounce containers strawberries
Two 6-ounce containers blueberries
One 6-ounce container blackberries
3/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Confectioners' sugar, for garnish, optional
1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Steps:

  • Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
  • Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
  • To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

RED, WHITE, AND BLUEBERRY TRIFLE



Red, White, and Blueberry Trifle image

This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 7

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  • With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

RED, WHITE AND BLUEBERRY TRIFLE



Red, White and Blueberry Trifle image

This slightly silly, over-the-top treat celebrates my favorite summertime fruits: blueberries and strawberries. It's the perfect make-ahead dessert that can let you focus on mastering the grill. For a perfect picnic dessert, assemble these in mason jars, then put the lids on tight and throw them in a cooler! Makes 1 large trifle bowl or vase, or 10 to 12 medium-sized jars or glasses.

Provided by Zac Young

Categories     Dessert

Time P1DT2h

Yield 12 serving(s)

Number Of Ingredients 22

3 cups heavy whipping cream
6 ounces high-quality white chocolate, like Valrhona
1 cup wild blueberry jam or 1 cup preserves
1 lime, juice and zest
1 pinch salt
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1/2 cup red white and blue candy sprinkles
1 lb fresh strawberries
1 tablespoon sugar
1 teaspoon lemon zest
1 lemon, juice (or 2 tablespoons of Lemoncello or your favorite liquor)
16 ounces white chocolate, roughly chopped
3 ounces red popping candies
3 ounces blue popping candies

Steps:

  • Blueberry and White Chocolate Whipped Cream:.
  • The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it's glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
  • Let this sit in the refrigerator overnight or at least 6 hours.
  • Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter... Not Delicious.
  • Set aside in the refrigerator until you are ready to assemble.
  • Confetti Cake:.
  • Pre-heat oven to 325 degrees F.
  • Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
  • Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
  • Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
  • Macerated Strawberries:.
  • Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
  • Assembly:.
  • Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
  • White Chocolate Firework Stars:.
  • In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13" by 18" sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don't have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
  • Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don't want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.

Nutrition Facts : Calories 1016.7, Fat 59.1, SaturatedFat 26.8, Cholesterol 155.2, Sodium 720.8, Carbohydrate 114.5, Fiber 2.3, Sugar 81.2, Protein 10.7

RED, WHITE AND BLUEBERRY TRIFLE



RED, WHITE AND BLUEBERRY TRIFLE image

Categories     Dessert

Yield lots

Number Of Ingredients 9

Ingredients:
10 oz angel food cake, cut into 1-inch cubes*
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
1 1/2 cups cold water
1 (4 oz) package white chocolate or cheesecake instant pudding mix
12 oz frozen whipped topping, thawed (I like TruWhip)

Steps:

  • Directions: Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

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