trifles

This Strawberry Tiramisu Trifle is a classic dessert that gets a berry twist thanks to lots of strawberries, chocolate and a fabulous mascarpone and pudding cream. It&#x27;s still packed with lots of coffee flavor!

Strawberry Tiramisu Trifle

strawberries ((4 cups))

milk (cold)

3.4 oz instant vanilla pudding mix ((1 package))

mascarpone cheese

instant coffee (or brewed coffee, room temperature)

cool whip (or whipped cream)

oz ladyfingers

oz bittersweet chocolate (grated

Set aside one strawberry for garnish; slice the remaining strawberries, stems removed.

In a large bowl, whisk milk and pudding mix for 2 minutes. Refrigerate for 2 minutes.

In a mixing bowl, beat mascarpone cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in cool whip.

Dip lady fingers in coffee on both sides, as you're layering, don't dip ahead of time. Line the bottom of a 3-qt. trifle or glass serving bowl with a third of the ladyfingers. Top with a third of the sliced strawberries, grated chocolate and mascarpone mixture.

Repeat, creating 3 layers of each, finishing off with the mascarpone cream and shaved chocolate.

Garnish with a strawberry on top.

Refrigerate for at least 4 hours or overnight.

https://content.jwplatform.com/videos/N8eHormN.mp4

This Strawberry Tiramisu Trifle is a classic dessert that gets a berry twist with lots of strawberries, chocolate and a fabulous mascarpone and pudding cream, still with lots of coffee flavor!

Delicious homemade banana pudding that&#039;s made from scratch, using banana infused milk! No instant pudding and no condensed milk. Guaranteed to be the best banana pudding you&#039;ve ever had! INTERMEDIATE - The recipe itself is easy, but has several components. But each component is easy on its own, but may need some planning ahead of time. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.There is at least one overnight chilling step in this recipe.

Homemade Banana Pudding from scratch

milk (full fat milk preferably)

bananas

banana milk (see above)

egg yolks (from large eggs)

cornstarch

g white sugar (¾ cup, see recipe notes)

½ tsp fine sea salt

tbsp vanilla extract

57 g butter (½ stick / ¼ cup)

heavy cream

tsp gelatin (optional)

water (room temperature, optional)

340 g Nilla wafers (about 12 oz, see recipe notes)

4 ripe bananas (just ripe and firm bananas are best)

whipped cream

Nilla wafers

Place the milk in a saucepan. Slice the bananas into the milk.

Heat the milk and banana mix over medium heat, stirring occasionally to prevent the milk from burning.

Heat until the milk starts to steam or simmer. Do not let it come to a full boil.

Remove the milk from the heat and let it cool down slightly.

Transfer to the fridge and let the bananas infuse the milk for at least 4 hours, or up to 12 hours.

Strain the banana milk mixture, without pressing the banana pieces through the sieve. You only want the milk portion. To make sure you get all the milk, allow the strainer to sit over the milk for awhile to drain all of the milk. You should get 2 ½ cups of milk. If not, just top it with some milk to get 2 ½ cups.

Banana milk

Place the 2 ½ cups banana milk and sugar in a saucepan. Heat until the milk mixture is steaming.

While the milk is heating, place the eggs, egg yolks, cornstarch, and vanilla in a bowl. Whisk until you have a smooth mixture.

When the milk is heated, pour about 1 cup of the hot milk in a thin stream into the egg mixture, while constantly whisking the egg mixture. This is to temper the eggs.

The tempered egg mixture should now be at least warm. Gently pour it back into the remaining hot milk mixture in the saucepan while whisking the milk mixture constantly.

Return the banana milk custard mix back to the stove, and cook over medium or medium-low heat until thickened. Make sure to whisk frequently to prevent curdling, but also check if the mixture is coming to a boil.

When the mixture comes to a boil (bubbles break the surface), lower the heat of the stove and whisk for a further minute.

Remove the custard base from the heat and add the butter. Whisk it in until the butter is emulsified.

Place the custard in a bowl (or shallow dish) and cover the custard with plastic wrap. Make sure to press the plastic wrap onto the surface of the custard and cover the whole surface to prevent a skin from forming on top.

Allow the custard to chill in the fridge. A large, shallow dish will chill the pastry cream faster. This can take 4 hours (depending on the dish), or up to 8 hours.

Once the custard is chilled, remove it from the fridge and whisk it until smooth. Now the custard is ready to be mixed with the whipped cream.

Banana pastry cream

When the custard is chilled, make the stabilized whipped cream.

Place the chilled whipping cream (heavy cream) in a chilled metal bowl (of your mixer).

Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water for about 10 minutes.

Microwave the bloomed gelatin for about 10 - 20 seconds to dissolve the gelatin. But DO NOT let it boil.

Stir in about 1 tbsp of the chilled heavy cream to temper the gelatin mixture.

Start whisking the heavy cream and pour in the gelatin mixture. Make sure the gelatin isn’t poured directly onto the whisks, since this will cause the gelatin to set and forms clumps.

Whisk the heavy cream on high for a few seconds to incorporate the gelatin.

Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it&#039;s just starting to form stiff peaks. Make sure to NOT let the heavy cream curdle / become grainy.

Fold in about ⅓ of the whipped cream into the banana flavored custard. Once mixed well, either fold the rest of the whipped cream into the custard, or fold the custard into the remaining whipped cream in the mixer bowl. Either way is fine. Now the pudding base is ready.

Banana diplomat cream (pudding base)

Choose the dish you&#039;ll be serving the banana pudding in. I used an 8 - 9 inch trifle bowl here, but a large casserole dish (about 9 x 9 inch square or slightly rectangular) will work as well.

You can create as many layers as you like, depending on how thinly you spread the pudding base layer. Start with the pudding base, and have enough to top the dessert as the final layer.

Spread a layer of the banana pudding base at the bottom of your dish. Top it with a layer of Nilla wafers, followed by sliced bananas (about ½ cm thick). I like to slice the bananas only as I layer them, and not ahead of time (to prevent browning).

Break some Nilla wafers in half and layer them against the wall of the dish (IF you’re serving this in a glass container). This is optional and purely for aesthetics.

Spread a layer of the banana pudding base on top of the bananas. Make sure the bananas are completely covered with the pudding. Banana slices that are exposed to air will brown quickly.

Repeat the layers until you have used up all of the banana pudding base, while making sure the final layer on top is also the pudding.

Cover the dish with plastic wrap and refrigerate for at least 1 hour.

To assemble the banana pudding

Top the pudding with whipped cream (optional). You can either pipe it along the edge or spread a layer of whipped cream on top.

Decorate with whole or crushed Nilla wafers.

You can also decorate with more banana slices, but make sure to do this just before serving (to prevent browning).

To decorate

Mini Strawberry Shortcakes are individual trifles made in little glasses that pack a big punch! They have incredible flavor from fresh strawberries, real whipped cream, and sweet vanilla pound cake.

Mini Strawberry Shortcakes

strawberries ((sliced))

Tablespoons sugar

water

heavy whipping cream

vanilla

Purchase or make a small loaf of pound cake and cut into cubes. Set aside. 

Slice strawberries into small bites. Combine with sugar and water in a large bowl and set aside to make a syrup.

In a mixer, (ad) beat whipping cream until peaks form.  Add powdered sugar and vanilla.  Stir well.

In small glass containers, (ad) begin layering shortcakes by adding a few cubes of pound cake to each glass, followed by strawberries with syrup, then whipped cream.  

Repeat the trifle layering steps, and finish with a sliced strawberry on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653424117/yyy3rhd0njdqnsbydjta.mp4

Mini Strawberry Shortcakes are individual trifles made in little glasses that pack a big punch! This mini dessert has incredible flavor from fresh strawberries, real whipped cream, and sweet vanilla pound cake.

A sweet, light, airy, and melt in your mouth creamy filling! Chiboust cream is a custard-based recipe that is also known as St. Honoré cream since it&#39;s used to make the classic dessert - St Honore gateau!INTERMEDIATE - This recipe requires some knowledge about making meringue and custard. Beginners can certainly make this recipe easily, but I highly recommend that you read the entire post for the detailed tips on how to perfect this recipe. Makes approximately 675 g or 3 ⅓ cups of creme chiboust. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Creme Chiboust Recipe (Chiboust Cream)

240 mL full-fat milk (1 cup)

sea salt

g sugar (about 2 generous tbsp)

egg yolks (from large eggs (save the egg whites from these eggs

cornstarch (2 ½ tbsp)

vanilla extract

g butter (2 tbsp)

gelatin

150 g white sugar (¾ cup)

water (⅓ cup)

If you’re using powdered gelatin, place the water (regular tap water, not warm) in a small bowl. Sprinkle the gelatin powder over it, and gently stir it to hydrate the gelatin. Set aside to let it bloom for at least 10 minutes, and until the custard is cooked.

If you’re using sheet gelatin, place some cold tap water in a big bowl or dish that is big enough to fit the gelatin sheets. You can cut them in half if needed.

Completely submerge the gelatin sheets in the water. It&#39;s OK if the sheets stick to each other.

When the gelatin sheets have bloomed, they should be very soft. You can keep them soaked in water until the custard is cooked. Before adding the gelatin sheets, you must take them out of the water and squeeze them in your hands to remove the excess water before adding them to the custard.

Blooming the gelatin

In a small saucepan, place the milk and salt and heat until the milk is steaming, and it&#39;s just about to simmer. The milk does not need to come to a boil to make custard with it.

While the milk is heating, in a separate bowl, place the egg yolks, sugar, vanilla, and cornstarch. Whisk very well until the egg yolks start to look a little pale and thick, and there are absolutely no lumps in the mixture.

Temper the egg mixture by pouring the hot milk into the egg yolk mixture in a SLOW and THIN stream while constantly whisking the egg yolk mixture. This will ensure that the egg mixture warms up gently without turning into scrambled eggs. You would only need to add about ½ - ¾ of the milk mixture to achieve this.

Once the egg mixture is tempered, add the tempered egg mix back into the pot with the rest of the milk, and return it back to the stove.

Heat the custard base over medium low heat while whisking very frequently. Make sure to use the whisk to get all the corners and edges of the pot to ensure that the milk is not “setting” anywhere and forming scrambled eggs.

The custard will start to thicken, but keep whisking until the custard starts to come to a boil. To check if the custard is boiling, you will need to pause whisking for a few seconds at a time to check if there are any bubbles breaking the surface.

After the first bubbles break the surface, keep cooking the custard while constantly whisking for a further 1 - 2 minutes.

When the custard has finished cooking, remove it from the heat and pass it through a sieve into a large bowl.

Add the butter and bloomed gelatin and whisk until the butter and gelatin have dissolved and mixed in completely with the custard.

Place a plastic wrap over the surface of the custard, and make sure that the plastic wrap is touching the whole surface of the custard to prevent a skin from forming on top.

Allow the custard to cool down to room temperature. Do not keep it in the fridge, as the gelatin will set the custard. If that happens, you&#39;ll need to whisk the custard before adding the meringue, and the gelatin will not set as well as you would want it to afterwards.

When the custard is at room temperature (between 72 - 75°F), you can start to make the Italian meringue.

Making the pastry cream base

Place the egg whites in a dry, clean metal mixing bowl. Add a pinch of cream of tartar and salt. Keep the bowl in your stand mixer and set it aside until the syrup is ready.

Place the sugar and water in a small saucepan. Using a spoon or spatula, move the sugar around to make sure the sugar is hydrated by the water.

Heat the sugar syrup over medium / medium high heat. Swirl the pan to dissolve the sugar as the water heats up.

When all the sugar has dissolved, close the pot with the lid, and let the mixture boil for about 1 - 2 minutes. This will allow water to wash down the sides of the pot to re-dissolve the sugar that may have crystallized. Alternatively, you can use a clean pastry brush dipped in cold water to brush the sides of the pot.

Keep cooking the sugar syrup until it reaches 235°F / 113°C. Make sure to swirl the pot from time to time to evenly heat the syrup.

When the sugar reaches 235°F / 113°C, you can start to mix the egg whites on low speed.

The sugar syrup is ready to use when it reaches 240°F / 115°C (firm ball stage). It&#39;s OK if it’s anywhere between 240 - 245°F (115 - 118°C).

At this point, the egg whites should be whisked to soft peaks.

Pour the sugar syrup into the egg white mixture in a thin, slow stream while whisking the eggs on medium speed. Make sure to pour the sugar syrup between the bowl and the whisk to prevent the sugar syrup from splattering everywhere.

Once all the sugar is added, increase the speed of the mixer to high and whisk the meringue until you have glossy, stiff peaks. This should only take a few minutes.

Making the Italian meringue

Add about ⅓ of the meringue mix into the room temperature custard, and mix to loosen up the custard base.

Add the rest of the meringue and fold it in until there are no more white streaks in the custard. Be gentle when you fold in the meringue because if you mix it too vigorously, you will lose the air and it may deflate too much.

It&#39;s very important to use the creme chiboust while it’s at room temperature, since it will set in the fridge. If you do want to keep the creme chiboust in the fridge, you will need to whisk it again before using. However, keep in mind that this will deflate the mixture AND not set as well again, because the gelatin has been disrupted.

Making creme chiboust

I’ve been looking for a good vanilla filling for my choux buns for ages. This fits the bill with a strong flavor and light texture. The only thing I changed was adding a teaspooon of vanilla to the egg whites as they were whipping. Delicious! Thank you.

Christmas celebrations are not complete without a classic trifle. This stunning dessert recipe features layers of madeira sponge, fruit jelly, custard and cream

Classic sherry trifle

frozen summer fruit (raspberries, blackberries, red and blackcurrants)

caster sugar

leaf gelatine

custard powder

milk

1½-2 madeira cakes

tbsp sherry

double cream

tsp vanilla extract

tbsp icing sugar

amaretti biscuits to serve

Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.

Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.

Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Keep the remaining liquid.

Squeeze excess water from the gelatine, add to the hot fruit syrup reserved from the pulp above and stir to dissolve. Cool, then chill until on the point of almost setting.

Make the custard according to pack instructions with 75g custard powder, 1.2 litres milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

Pile 1½-2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.

Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

Whip 300-450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

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Strawberry Tiramisu Trifle

Homemade Banana Pudding from scratc...

Mini Strawberry Shortcakes

Creme Chiboust Recipe (Chiboust Cre...

Classic sherry trifle

Top 5 trifles recipes from across the web

The most viewed trifles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Tiramisu Trifle

Homemade Banana Pudding from scratc...

Mini Strawberry Shortcakes

Creme Chiboust Recipe (Chiboust Cre...

Classic sherry trifle

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