Best Trifle With Fresh Raspberries Blueberries And Strawberries Recipes

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

STRAWBERRY RASPBERRY TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

TRIFLE WITH FRESH RASPBERRIES, BLUEBERRIES AND STRAWBERRIES

Steps:

• MAKE CUSTARD:.
• Scald the milk in a heavy pot.
• Mix the sugar and flour together, and place in the top of a double boiler over hot water.
• Whisk in the scalded milk, then quickly whisk in the egg yolks.
• Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
• Remove from the heat, and whisk in the butter and vanilla.
• Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
• Refrigerate until cool.
• PREPARE BERRIES:.
• Reserve a few whole berries to decorate the top.
• Place the rest of the raspberries and blueberries in a bowl.
• Slice the strawberries, and add them to the bowl.
• Add the sugar and the 2 tablespoons sherry or orange juice.
• Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
• ASSEMBLE TRIFLE:.
• Whip 2/3 cup whipping cream and mix into custard.
• Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
• Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
• Spoon half the custard mixture into the center of the bowl.
• Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
• Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
• Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
• Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

FRESH BERRY TRIFLE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
• Refrigerate 1 hour.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.