trifle recipe

This better than sex trifle recipe is made with homemade chocolate cake, fresh whipped cream, homemade caramel sauce, toffee, and drenched in sweetened condensed milk for a messy and delicious dessert!

Better than Sex trifle recipe

chocolate

oz Stabilized whipped cream (or cool whip)

C caramel sauce (or jar of store bought caramel sauce)

oz sweetened condensed milk

5-6 skor bars/ heath bars chopped

Cut the cake into 1 inch sections. Place half on the bottom of your trifle dish.

Then pour half the can of sweet and condensed milk across the top, then half the caramel, then sprinkle with skor pieces, finish with half the whipped cream.

Repeat the cake/milk/caramel/skor/cream layer

Sprinkle the top with MORE skor bars (and a decorative whipped cream border).

NOW let the trifle sit 8 hours or over night in the fridge! This will let everything set and get extra goopy!

https://www.youtube.com/watch?v=ihhxRAllGTY

It doesn't get much easier than this trifle recipe - your favorite chocolate cake soaked overnight with sweetened condensed milk and caramel sauce - with chunks of toffee and of course creamy whipped cream!

Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1

You can use a box mix, store bought caramel sauce and cool whip for an even easier dessert - but personally I like the homemade touch - fresh whipped cream, homemade cake... always better and not much harder!

CARAMEL SAUCE
3/4 C brown sugar
3/4 C white sugar
1/2 C corn syrup
1/3 C butter
2/3 C whipping cream
In a medium saucepan, combine sugars, syrup, and butter.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.

STABILIZED WHIPPED CREAM
2 tsp unflavored gelatin powder
1/4 C cold water
3 C whipping cream (regular or heavy--I always use heavy cream)
1/3 C sugar
2 tsp vanilla
mix the gelatin and water - let sit 5 mins
microwave 30-40 seconds until dissolved - let cool
beat the whipping cream, sugar and vanilla to soft peaks
add the gelatin while beating on low 
beat on high until you achieve stiff peaks

TRIFLE RECIPE
1 chocolate cake - baked in a 9x13 pan (cube)
1 can sweetened condensed milk
5-6 Heath or Skor bars - or homemade English toffee
2+ C caramel sauce
whipped cream
layer half the cake, half the condensed milk, 3/4 C caramel sauce, half the toffee, half the whipped cream - repeat - 
refrigerate overnight
you can top with extra caramel sauce, toffee and decorate with fresh stabilized whipped cream

MORE DESSERT VIDEOS
Caramel popcorn https://youtu.be/KbG1sGXTk1Y
Flourless Chocolate Cake https://youtu.be/Ugsxfr5Ke4g
Hot Fudge and Caramel Sauce https://youtu.be/jat1BnmKPBI
Caramels  https://youtu.be/thcaWcl8IWk
Pain au Chocolat https://youtu.be/QHZ6RkVYQMU
Chocolate lava cakes https://youtu.be/J2198gr-pqw
Cheesecake Chimichangas https://youtu.be/vLVhjU4JQrk

ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can be a chef with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com

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Better than Sex Trifle recipe - chocolate cake, caramel, toffee and whipped cream

A classic holiday trifle with raspberries, pound cake, creme anglaise and whipped cream!

Traditional English Trifle

cake

raspberry jam

raspberries (reserve a few to garnish the top of your trifle)

heavy cream

sugar

vanilla

Grand Marnier

almonds

https://mediavine-res.cloudinary.com/video/upload/cxpo3s8rmbpaf7cw1lmu.mp4

Made with pound cake, Grand Marnier, creme anglaise, whipped cream, and fresh raspberries, each bite of this Traditional English Trifle is pure bliss.

An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.&nbsp;

Angel Berry Trifle

oz sugar

milk

vanilla yogurt

oz cream cheese

sour cream

whipped cream (I used cool whip)

angel food cake (prepared

strawberries (chopped)

raspberries

blackberries

In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.

In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.

Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.&nbsp;

Serve immediately or refrigerate.

https://content.jwplatform.com/videos/XcppqwwN.mp4

An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.

This Triple Berry Trifle recipe is easy to make and so delicious! It's a light, no bake dessert that's filled with layers of angel food cake, pudding &amp; fresh berries. This trifle is perfect for parties and holidays!

Triple Berry Trifle Recipe

Angel food cake (about 12 oz), cut into pieces

strawberries

blueberries

oz cool whip (or homemade whipped cream)

1. Add pudding mix and milk to a large bowl and make according to package directions.

2. Add about half of the angel food cake pieces to the trifle dish.

3. Top with about 1/2 of the prepared pudding.

4. Top pudding with about 1/2 cup of each kind of berry.

5. Top berries with about half of the cool whip.

7. Finish off trifle with additional berries on top.

8. Refrigerate for about 2-3 hours, until ready to serve.

*could be replaced with vanilla flavored pudding if you can&#8217;t find the cheesecake flavored pudding

I never leave reviews, but i made this for a Memorial Day party we were attending and it was a HIT! Literally so easy and so delicious! I might have had half of the trifle myself but thats another story.. I also gave some to by 1 year old and he nearly attacked me to have more. Definitely 5 stars in my book!

Took it to a cookout this weekend and everyone LOVED it. Thank you for the recipe it was delicious

My family has made this dessert often through the years but with some small changes.   For the pudding, we mix two small boxes of vanilla instant pudding, 3 cups of milk, half a teaspoon of rum extract (I add more to taste at times), and then fold a about half of a container of Cool Whip into  it.   Our layers end up being angel food cake, pudding mixture, fruit, etc.  Then we top with the remaining Cool Whip and berries as decoration!

This is delicious. I have made it with sugar-free pudding for my diabetic sister and 2 boxes is plenty. I’ve also used frozen berries but I do thaw them first so they don’t make the trifle soggy. My favorite is to substitute white chocolate pudding for the cheesecake pudding. 

Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble

Rhubarb crumble trifle

rhubarb

caster sugar

pared zest and juice ½ orange

Disaronno

juice 2 oranges (about 150 milliliters)

trifle sponges

mascarpone

pot vanilla custard

pot double cream

butter

plain flour

demerara sugar

whole almond

jumbo oats

Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.

To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.

Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.

Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.

Strawberry Champagne Trifle from Delish.com.

Strawberry Champagne Trifle

vanilla cake mix

champagne,

c. butter

lb. strawberries, sliced

c. champagne

Bake cake: Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, beat cake mix, champagne, melted butter, and egg whites. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25&nbsp;minutes. Let cool completely.&nbsp;

Make champagne syrup: In a small saucepan over medium heat, add champagne and simmer until reduced to about ¼ cup. Let cool completely.&nbsp;

Yes yes yes.  Added more strawberries but yes

https://streaming.hearstdigitalstudios.com/b0dc3f18-7961-4787-b62e-4a3dbb3abed5/video_rover_16x9_1080p_hd_1532702172_42441.mp4

There's A Shocking Amount Of Bubbly In This Strawberry Champagne Trifle

A Christmas essential and delicious any time of year: Trifle with plenty of sherry!

Classic Trifle

raspberry jelly ((85 grams makes 500 grams))

passionfruit jelly ((85 grams makes 500 grams))

tinned sliced peaches in juice

400 gram jam sponge roll

sherry (apera) ((or any type of fruit juice))

custard powder

300 ml thickened cream ((heavy cream))

icing sugar

Make up both jellies according to the packet instructions but using about 30ml less cold water than instructed.

Pour half of the passionfruit jelly into the bottom of the trifle bowl and add 3-4 sliced strawberries to the jelly. Place in the fridge to set.

Place remaining passionfruit jelly into a small container that will allow you to cut the jelly into cubes once set. Place the raspberry jelly into a separate container and place both jellies in the fridge to set.

Make up the custard by combining the custard powder and sugar with a little of the milk to make a paste. Heat the remaining milk in a saucepan. Once steam starts to rise from the milk and small bubbles form on the surface, add the custard powder paste and whisk the mixture until it thickens. Set aside to cool.

Slice jam sponge roll into rounds that are about 1 1/2cm thick. Once the passionfruit jelly has set in the bottom of the trifle bowl, place rounds around the edge of the bowl so you can see the swirl pattern and then place remaining rounds in the centre to create an even sponge layer.

For the next layer, spoon over your cooled custard and sliced peaches (draining the juice from the peaches first).

Once the jelly is set, cut into cubes and place over custard and peaches to create the next layer of your trifle.

Beat thickened cream and icing sugar until stiff. Use a piping tube to decorate the trifle with cream stars and then add remaining strawberries, sliced or chopped, to the top of the trifle.

It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

(330 grams) caster sugar

vanilla beans, split, seeds scraped

star anise

cherries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Layers of brownie, caramel cream and Snickers make a dessert that everyone will love!

Snickers Brownie Trifle Recipe

brownie mix (1 package, (prepared according to package directions))

cool whip (1 container)

caramel syrup (1 jar)

Snickers candy bars (2.07 ounces each)

chocolate syrup

caramel syrup

Prepare brownies according to package directions for a 9 x 13-inch baking dish. Let cool and cut into bite-sized pieces.

In a large mixing bowl, combine Cool Whip and caramel syrup until well combined; set aside.

Cut candy bars into small pieces; set aside.

In a glass bowl or trifle bowl, layer 1/3 of the Cool Whip mixture, 1/2 brownie pieces, and 1/3 candy bars.

Repeat layers.

Drizzle chocolate and caramel syrup on top.

This easy and delicious homemade trifle recipe made with sponge cake, mixed fruits, custard and whipped cream is the perfect dessert to brighten up your dinner table.

Trifle Recipe | Trifle Pudding | Fruit Trifle

whole milk (- warm)

whole milk (-

sugar (or add as required)

light cream (- 25% to 35% or whipping

vanilla extract (- optional)

Eggless Sponge Cake (or 1 small eggless sponge cake)

mango pulp

Warm 3 tablespoons of the milk in a microwave or in a small steel bowl on the stove top. Then add the custard powder to the warm milk.

Stir and dissolve the custard powder very well in the milk. There should be no lumps. Keep this slurry or paste aside.

In another pan, take 1.5 cups milk. Then add sugar.

Stir and heat this milk and sugar solution on a low to medium flame. Just bring to a gentle heat and stir so that the sugar dissolves.

Reduce the heat to its lowest. Then add the custard powder slurry or paste and stir quickly with a wired whisk, so that no lumps are formed.

Keep on stirring till the custard thickens and the raw taste of the custard powder is not there. The custard sauce should coat and form a layer on the back of a spoon. Switch off the heat.

Allow the custard to cool at room temperature.

Making custard sauce

In another bowl, take cold or chilled cream.  Add vanilla extract.

With an electric beater or in a stand mixer, whip the cream till you get soft peaks.

Keep this whipped cream in the refrigerator.

Whipping cream

Now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into even sized cubes.

Also rinse, peel and chop fruits that you plan to include in the trifle.

You can use any seasonal fruits. But avoid citrus fruits and melons.

Prepping fruits and cake

Line half a portion of the sponge cubes in a serving bowl. You can also make individual portions of the trifles in bowls or dessert glasses.

Now spread 2 to 3 tablespoons of thick mango pulp or puree on the cake. This is optional. You can also brush a bit of fruit juice or sherry wine on the sponge layer. But just make sure the sponge does not become soggy. If without fruit juice, spread a thin layer of a fruit jam or berry jam on the cake pieces.

Note that if you are using mangoes, in the fruit layer, then no need to add the mango pulp.

Now layer half of the chopped mixed fruits. Here I used apples, bananas and fresh figs. You can use berries too.

Also added some pomegranate arils.

Spread half of the prepared custard in a layer.

Remove the whipped cream from the fridge and make a layer of the cream.

Again repeat all the layers, starting with some more eggless sponge cubes.

Then add the mango puree and another layer of mix fruits.

Make the custard layer again. Then lastly make whipped cream layer again.

Make the top cream layer even with a spatula and start to decorate the top layer. You can use fruits, berries or even chocolate shavings to decorate the top layer.

Cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.

Serve the chilled trifle pudding as a dessert.

Making fruit trifle

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Top 10 trifle recipe recipes from across the web

The most viewed trifle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Better than Sex trifle recipe

Traditional English Trifle

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Triple Berry Trifle Recipe

Rhubarb crumble trifle

Strawberry Champagne Trifle

Classic Trifle

Fruits of the forest Christmas trif...

Trifle Recipe | Trifle Pudding | Fr...

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