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May 22, 2007 12:13 PM

what's your favorite trifle recipe?

Every summer I make my favorite trifle- made with fresh strawberries, and often requested at gatherings. I was thinking I should try some new ones...any simple great tasting ones that are favorites? Oh, and I'll admit, I usually go for cheating (buying or mix) on the cake part since it's usually drenched in other stuff, a time saver.

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  1. I don't make trifles often and usually don't use a recipe, other than for the cake, but I have made this one and really liked it. It has strawberries and caramel coated bananas. It is more time consuming than other trifles.

    1. Giada DeL has a raspberry tiramisu that has become a fav at family gatherings for us lately.

      Raspberry Tiramisu ala Food Network

      1 cup seedless raspberry jam
      6 tablespoons orange liqueur (recommended: Grand Marnier) or orange juice
      1 pound mascarpone cheese, at room temperature
      1 cup whipping cream
      1/4 cup sugar
      1 teaspoon pure vanilla extract
      28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
      3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
      ½ cup slivered almonds

      Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

      Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Sprinkle almonds right before serving.

      1. I've made a "Black Forest" trifle. Chocolate cake, sprinkled with kirsh (instead of sherry), layered with dark, sweet cherries (I used canned, but this would be a great time to use fresh) and lightly sweetened whipped cream. Chocolate shavings on top center, surrounded by swirls of the whipped cream, each topped with a cherry.

        1. I'm embarassed to say that my kids love the trifle that I make (its not exactly "homemade")

          I use a chocolate cake mix - bake it and crumble it. Layer it with chocolate pudding (also from a box, and usually the "instant" variety), whipped cream (yes, I do make that part), chopped up heath bars. Guests seem to like it too. Even better if you sprinkle the cake layers with kahlua, or godiva chocolate liqueor.

          1. I make a trifle with homemade chocolate chip pound cake, chocolate mousse, fresh strawberries and fresh whipped cream. Truly decadent!

            I think next time I need to make a dessert, I'll do individual parfaits instead of making one large trifle.

            2 Replies
            1. re: rednails

              Sounds yummy. Could you give specifics, esp. for the individual parfaits?

              1. re: EllenMM

                I haven't done the parfaits yet, it's for next time (whenever that is). I can post the recipes (for the cake and mousse) either late tonight or tomorrow, if you want.