trifle

Layers of crunchy apples, creamy cheesecake, and candy bars make this Apple Snickers Cheesecake Trifle an impressive no bake dessert.

Apple Snickers Cheesecake Trifle

angel food cake,

packages cream cheese, softened

brown sugar

caramel ice cream topping

Crunch Pak mixed apples, diced (6 cups)

bag Snickers baking bites, quartered

Set aside 2 Tablespoons of the candy bar...

Set aside 2 Tablespoons of the candy bar pieces.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add 1/2 cup caramel topping and beat again.

Fold 2 cups of Cool Whip into the...

Fold 2 cups of Cool Whip into the cream cheese mixture gently.

Place half the cake cubes in the bottom...

Place half the cake cubes in the bottom of the trifle bowl. Place 3 cups of the diced apples on top of the cake. Arrange the ones on the sides so that the apple peels are showing on the outside of the bowl, if desired.

Drizzle 2 Tablespoons caramel topping over the apples....

Drizzle 2 Tablespoons caramel topping over the apples. Sprinkle half of the chopped candy bars on top of the apples.

Spread half the cheesecake mixture on top of...

Spread half the cheesecake mixture on top of the apples and candy bars.

Repeat the layers again with the remaining ingredients...

Repeat the layers again with the remaining ingredients ending with the cheesecake.

Spoon the remaining Cool Whip on top of...

Spoon the remaining Cool Whip on top of the cheesecake and drizzle with caramel. Top with the reserved candy bar pieces.

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Lemon syllabub

whipping cream

caster sugar

white wine

zest and juice from ½ lemon

almond thins or berries,to serve

Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

Layers of homemade brownies and a no bake peppermint cheesecake makes this Peppermint Brownie Trifle an impressive dessert to serve at holiday parties.

Peppermint Brownie Trifle

butter

cocoa powder

eggs

sugar

vanilla

salt

flour

baking powder

vanilla extract

peppermint extract

Andes Peppermint Crunch Chips, divided

shortening

Cool Whip,

Andes Peppermint Crunch candy bars,

Preheat oven to 350 degrees. Spray a 9x13...

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Melt the butter in a small saucepan. Whisk...

Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.

Beat the eggs until light colored. Add the...

Beat the eggs until light colored. Add the sugar and extracts and beat again.

Stir in 1/4 cup of butter/cocoa mixture quickly....

Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.

Sift together the flour, salt, and baking powder....

Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.

Pour into prepared pan. Bake for 30 minutes....

Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.

Beat the cream cheese, sugar, and extracts until...

Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.

Place 1 1/2 cups Andes peppermint chips and...

Place 1 1/2 cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in.

Fold in half of the Cool Whip and...

Fold in half of the Cool Whip and 1/2 cup Andes chips.

Cut the brownies into 1 inch squares. Place...

Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.

Top with half of the peppermint cheesecake. Repeat...

Top with half of the peppermint cheesecake. Repeat layers.

Cover the top with the 2 1/2 cups...

Cover the top with the 2 1/2 cups Cool Whip and Andes chips.

Swirl the last 1/2 cup Cool Whip around...

Swirl the last 1/2 cup Cool Whip around the edges with a piping bag and icing tip 21.

Top each swirl with candy bar triangles. Keep...

Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.

Delightful and flavorful Tiramisu Cheesecake Trifle recipe with homemade chocolate curls!

Tiramisu Cheesecake Trifle

ladyfingers (Italian cookies)

pkg (8 ounces each) cream cheese, softened

(14 ounces) sweetened condensed milk

espresso powder

bar (3.5 ounces) 85% dark chocolate

Cool Whip whipped topping

Begin by making chocolate curls. (Follow instructions in...

Begin by making chocolate curls. (Follow instructions in this video [HERE|http://www.youtube.com/watch?v=zeemBInz0D8]).

In a large mixing bowl, beat cream cheese...

In a large mixing bowl, beat cream cheese with condensed milk until smooth. Fold in whipped topping. Set aside.

Lay 10 ladyfingers along bottom of large trifle...

Lay 10 ladyfingers along bottom of large trifle bowl. Sprinkle 1 Tbsp of espresso powder. Top with 1/3 of cream cheese mixture. Repeat two more times. Top final layer with chocolate curls and remaining espresso powder. Refrigerate until ready to serve. ENJOY!

These lovely layered mini trifles will wow your guests and can be made up a day ahead.

Mini Trifles

jelly crystals ((1 packet Aeroplane jelly if you're in Australia))

mls cream ((tinned cream, thickened cream

Tiramisu sponge fingers ((about 1 cup fresh sponge chopped in small squares))

port, sherry juice

custard ((bought

berries ((I used strawberries, raspberries and blackberries))

200 mls thickened cream ((known

custard powder

mint leaves

Make up jelly following the instructions. This should make about 2 cups of jelly.

Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.

Put the 6 glasses and remaining mixture into the fridge.

When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.

The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.

Allow to set.

Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you&#039;d prefer a kids or non-alcoholic version of the trifle.

Add sponge fingers as the next layer and then pour a layer of custard in each glass.

Add chopped berries as another layer, reserving 6 berries for decorating.

Whip thickened cream and custard powder until the cream forms stiff peaks.

Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.

https://embed.mediavine.com/videos/issgcfbfuhodjvj313dx

The Christmas table isn't complete without a trifle, and these Mini Trifles are always a huge hit!

Mini Christmas Trifles

This trifle recipe is piled with fresh peaches, wobbly jelly and custard layers.

Simple trifle recipe

(220 grams) caster sugar

(thin) cream

vanilla beans, split, seeds scraped

11/2 titanium-strength gelatine leaves

Peaches, cut into wedges, to serve

titanium-strength gelatine leaves

rosé

peach, peeled, sliced

peaches,

vanilla bean paste

unsalted butter

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894071001&=domain=del

5348771529001-5770894071001

A layered dessert of custard cream, pound cake, and berries.

Berry Trifle Recipe

(about 2 cups) blueberries, divided

(about 3 cups) raspberries, divided

juice lemon

sugar, divided

cornstarch, divided

milk

eggs, beaten

cornstarch

heavy whipping cream

(1 pound) vanilla pound cake, sliced in 1/2 inch pieces

sherry (or liquor of your choice)

strawberries, halved, divided

Combine 1 cup blueberries, 1 cup raspberries, lemon juice, 1 tablespoon sugar, and 1/2 teaspoon cornstarch in a saucepan and mix to combine.  Place saucepan over medium high heat and cook, stirring often, until berries begin to break down, about 5 minutes.  Allow to cool.

In a large saucepan whisk together milk, eggs, 2 tablespoons sugar, and remaining teaspoon cornstarch until all ingredients are evenly incorporated.  Place saucepan over medium heat and cook, stirring constantly with a wooden spoon, until mixture starts to thicken and coats the back of a spoon, about 5 minutes. Transfer custard to a large bowl and allow to cool.

Using a standing or handheld mixer, whip the cream and remaining 3 tablespoons sugar together until stiff peaks form. Set aside 1 cup for topping. Place 1/4 of remaining whipped cream in bowl with custard and gently fold together using a spatula.  Once initial whipped cream is incorporated into custard, fold in remaining whipped cream (leaving cup set aside for topping).

To assemble trifle:  Place about 1/2 cup of the custard at the bottom of the trifle dish, then using about a third of the pound cake, cover the bottom of the dish.  Sprinkle pound cake with 1 tablespoon of sherry (or other liquor).  Cover pound cake with 1/3 of berry compote, followed by 6 ounces (about 1 cup) blueberries, followed by custard.  Top the custard with more pound cake sprinkled with 1 tablespoon sherry, followed by 1/2 the remaining berry compote, 1/2 the remaining raspberries, and 1/2 the remaining custard.  Top with remaining pound cake sprinkled with remaining sherry, followed by remaining compote and 1 cup of the halved strawberries.  

Top the trifle with 1 cup remaining whipped cream and decorate with remaining berries. Allow to sit for at least 30 minutes in the refrigerator. Serve cold.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Raspberry Trifle Recipe

heavy cream

unsalted

vanilla bean, split lengthwise

raspberries, divided

Sponge cake or store-bought angel food, sponge, or pound cake (at least 4 cups)

orange liqueur, divided

raspberries

3-quart trifle bowl

Bon Appétit

Stir milk, cream, butter, and salt in a large saucepan, then scrape in vanilla seeds; add pod. Bring to a simmer over medium heat, stirring occasionally, until mixture is warm and butter is melted.

Meanwhile, whisk egg yolks and sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no dry spots remain. Whisking constantly, gradually add warm milk mixture. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in texture, and begins to boil, about 6 minutes.

Strain custard through a fine-mesh sieve into a medium bowl, using a rubber spatula to help press it through. Cover with plastic, pressing directly onto surface, and chill until cold, at least 2 hours.

Do Ahead: Custard can be made 3 days ahead. Keep chilled.

Cook 1 lb. raspberries and ¾ cup sugar in a large saucepan over medium heat, stirring occasionally and skimming foam from surface, until thick and jammy, 6–8 minutes. Remove from heat and let sit 5 minutes. Transfer to a medium bowl and gently fold in remaining 1 lb. raspberries until coated, being careful not to break them up. Cover and chill until cold, about 2 hours.

Using an electric mixer on high speed, beat cream, salt, and remaining 1 Tbsp. sugar in a large bowl until stiff peaks form. Cover and chill.

Trim edges of 13x9" sponge cake to square off. Cut cake lengthwise into 5 strips about ⅛" thick; these will be placed inside the trifle bowl, flush against the glass, to create the appearance of an even and continuous band of cake for each layer. Cut or tear remaining cake into ½" pieces (you will need about 4 cups).

Using an offset spatula, evenly spread ½ cup whipped cream into bottom of trifle bowl. Arrange a strip of cake inside bowl with cut side flush against the glass. Gently press cake into whipped cream to secure. Repeat with another strip of cake, trimming to fit, until cake strips touch at ends to make a continuous ring. Arrange about 2 cups cake pieces in a single layer over cream (and within cake band), pressing gently to secure.

Brush 2 Tbsp. orange liqueur over cake layer. Spread half of raspberry compote over, then gently press down into cake layer. Place whole berries against the glass to create a ring of berries (check outside of bowl as you go). Using offset spatula, spread about 2 cups custard over raspberry layer. At this point, your trifle bowl should be a little less than half full. If filling is past that point, hold back a bit on next layers. (On the other hand, if Paul Hollywood is giving you side-eye and you want to win this thing, spoon out some custard to get back down to the midway mark.)

Top custard layer with about 1½ cups whipped cream, spreading wall-to-wall in a thin, even layer. Repeat with remaining cake strips, cake pieces, orange liqueur, raspberry compote, and custard. Finally, top with whipped cream. The bowl should now be completely full with cream billowing over the top.

Loosely cover trifle with plastic wrap and chill at least 5 hours and up to 12 (it will settle a bit as it chills).

For a traditional look, swirl cream decoratively with offset spatula. For a modern presentation, place the dull edge of a knife or other flat-edged tool against top rim of bowl and scrape any excess cream off the edge. This will give you a flat layer of cream perfectly flush with top rim of bowl.

If desired, pulverize dried raspberries in a blender on medium-high speed until very finely ground. Transfer to a fine-mesh sieve and dust over trifle until completely covered. Or, for a red disco finish, sprinkle luster dust over trifle, letting a little cream peek through here and there.

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Best ever tiramisu

pot double cream

tub mascarpone

milliliters marsala

tbsp golden caster sugar

milliliters

pack sponge fingers

dark chocolate

Put the double cream, mascarpone, marsala and golden caster sugar in a large <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">bowl</a>.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.

Using the coarse side of the <a href="https://www.bbcgoodfood.com/content/top-graters">grater</a>, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.

To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Strawberry Shortcake Trifle - All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!

Top 40 trifle recipes from across the web

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The most viewed trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine