Best Scotch Whisky Coffee Caramel Custard Trifle Recipes
NO CUSTARD TRIFLE
This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have.
Provided by peyton_1983
Categories Dessert
Time 15m
Yield 2 trifles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream in bowl and set aside for later.
- Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
- Halve sponge mix and put some aside.
- On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
- Keep layering for around 3 layers of each, ending with the cream on top.
- Arrange fresh fruit on top, and refridgerate until needed.
- Lasts no more than 2 days in the fridge.
- Last but not least. enjoy!
Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 3.1, Cholesterol 16.9, Sodium 28.9, Carbohydrate 3.6, Sugar 1.9, Protein 0.7
WHITE CHOCOLATE CUSTARD & CRANBERRY TRIFLE
I love cranberries - that whole tart-sweet thing just makes my mouth so happy! I've used this for a holiday dessert several times, and although it's a bit of work, I like it no matter what time of year. Cooking time listed is chill time.
Provided by Pinay0618
Categories Dessert
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare white chocolate custard recipe: In a large heavy saucepan, stir sugar, cornstarch and salt with a wire whisk until mixed together. Gradually stir in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat and cook for 1 minute. Remove saucepan from heat.
- Gradually stir about half of the hot milk mixture into egg yolks. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until custard just begins to bubble. Remove from heat.
- Stir in chocolate and vanilla until melted and smooth. To keep a skin from forming over the top, press plastic wrap directly onto the top of the hot custard. Cool to room temperature without stirring, then in refrigerator about 1 hour.
- Prepare dessert as follows: Cut pound cake into small cubes.
- In small bowl, with fork, stir together cranberry-raspberry sauce and liquor until smooth.
- In a 3-quart clear glass bowl, place about half of the cake chunks.
- Remove 2 tbsp cranberry-raspberry sauce; cover and set aside. Spoon about half of the remaining sauce mixture over cake, and top with about half of the white chocolate custard.
- Repeat layers with remaining cake, sauce mixture, and custard. Cover and refrigerate at least 4 hours.
- To serve, in small bowl, whip heavy cream, confectioner's sugar and vanilla just until stiff peaks form. Reserve about 1 cup whipped cream; spread remaining cream over trifle.
- Spoon reserved cranberry sauce mixture into small decorating tube (or a small plastic bag with a small slit in corner) and pipe in a desired design on top of whipped cream. Draw a sharp knife tip across lines to feather the design.
- Spoon reserved whipped cream into decorating bag with a star tip and pipe around edges of trifle. Garnish with nuts.
Nutrition Facts : Calories 402.7, Fat 25.2, SaturatedFat 14.9, Cholesterol 176.9, Sodium 221.6, Carbohydrate 38.5, Fiber 0.2, Sugar 21.6, Protein 6.5
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