From the Syllabub blog at blogspot.com. Recipe #291854 and Recipe #291855 are specifically intended for use in this recipe. "Prep time" includes making and cooling the custard. Some people like to decorate their trifle with toasted sliced almonds. You could also use a handful of left-over whole fruit. Or – just leave plain. As soon as you dig into the trifle, and serve it up, it will all collapse anyway – there is no such thing as an elegant serving of trifle. For that, you would need to make individual trifles, which some restaurants do, but it definitely detracts from the debauchery.
If you have viewed my other recipes, you might have picked up that I favor low fat, low sugar recipes. Some people might think ---why? Where is all the fun of eating gone?
If you try this recipe, you will quickly discover that flavor and low calories, low fat can go together. This is becoming my signature dessert. My family raved about it and yours will, too!
The majority of the ingredients and technique came from a Nilla Wafers cookie box but I have modified it to the "light" side.
I got this recipe from my friend about 20 some odd years ago. I always make it for Company and they find it absolutely delicious. Not too overly sweet and a delicious custard filling. It looks divine in a clear glass bowl. A little bit of work but so worth it. Times do not take in chilling times
Easy to make no-cook layered summer or anytime dessert with only four main ingredients; purchased jelly roll cakes (yellow cake with raspberry jam filling), pudding, whipped topping and fresh strawberries. You could make it with other fruit such as drained canned peaches,pears,or mandarin oranges, and vary the pudding as desired. I have also substituted the jelly rolls with chunks of angel food cake or pound cake spread with some raspberry or strawberry preserves.
My granddaughter & I watched an episode of Everyday Italian when Giada was making this. It looked fun so we tried it. I didn't have brandy on hand so used tiramisu flavored coffee syrup. It was easily assembled & tasted great. (Zuccotto is Tuscan dialect for a cardinal's skull cap - maybe the cake is named such for its shape?)
Cool, light and refreshing. With springtime here and summer just around the corner, it can be served at showers, brunch or picnics. Low fat with alteration of ingredients. Cooking time includes the setting of jello and pudding.
Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.
This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.
I modified this recipe to make an easy trifle for my cooking class. The results are fantastic!!! This is definitely the class favorite! Try making it with other seasonal fruits...it's great with fresh peaches!
This recipe comes from a Nov 2003 local newspaper clipping, in response to a reader looking for a recipe for a cake similar to one at a Hometown Buffet restaurant in Ohio. Preparation time is mostly the time it takes to chill & set up.
Here is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake.
This is the Williams-Sonoma Tiramisu recipe and I made it once for a very good Italian friend of mine who was renowned for her tiramisu. She quietly mentioned to me that she thought this was, in fact, better than hers! Never heard a complaint yet, a definite winner!