PEACH MELBA TRIFLE

Serves 10 to 12

Ingredients

2 8-oz packages ladyfingers
cup plus 1 Tbs Cointreau or orange juice
1- ½ lb fresh peaches; pared and sliced
or 1 can (29oz) sliced peaches, drained
½ cup red raspberry preserves
1 can sweetened condensed milk (18 oz)
(not evaporated milk)
1- ½ cup cold water
1 8-oz package instant vanilla pudding & pie filling mix
2 cup heavy whipping cream
½ cup additional red raspberry preserves,
for garnish
1 cup toasted almonds for garnish

Directions

Line bottom and side of 2 -½ to 3-quart bowl with ladyfinger
halves, split sides up.

Brush with 2 tablespoons of the Cointreau or orange juice.

Top with half of the peach slices.

Spoon preserves over peaches; set aside (covered).

In large mixer bowl combine condensed milk and water. Add pudding mix, beating well.

Refrigerate 5 to 10 minutes.

In small mixer bowl whip cream until stiff peaks form. Fold into chilled pudding mixture with 1 tablespoon of the remaining Cointreau or orange juice.

Spoon half over preserves in bowl.

Top with remaining ladyfingers, Cointreau or orange juice, peaches and pudding mixture.

Cover and refrigerate at least 2 hours.

Garnish with additional raspberry preserves and almonds just before serving.

You can also make any charlotte, including Tiramisu, in the trifle bowl.

Joe

Ingredients:
a 9" sponge cake
1/2 cup dry sherry
4 cups fresh raspberries
4 cups (2 boxes) jello custard
1 1/2 cups heavy cream, whipped with sugar

Slice cake into 1" slices and cover bottom of bowl.
Pour sherry over cake.
Prepare custard.
Spoon raspberries over cake and pour slightly cooled custard over top.
Refrigerate over night.
Whip the cream, adding sugar and spoon over top of trifle.
Garnish with additional raspberries if desired.

This is yummy and beautiful to look at. (I make mine in a clear oversized pyrex loaf pan.) I haven't made this trifle in years, but maybe it's time.

Just curious .. what is T&T?

I love traditional trifle, but this Cooking Light's Chocolate/Kahlua trifle has always been a huge hit whenever I make it. In fact, people request it.

I can't find my actual recipe, but here's a link for something close. Cooking Light used a "light" cake mix (are they still made?) and fat-free or low-fat versions of the Cool Whip, etc. but I'd rather use the regular products and just eat less. It's not like it's low-cal anyway ;)

I'm really picky about Trifle. The secret to a good Trifle is the homemade cake and rich custard. This is a tried and true recipe that I have been making for over 30 years. I should make this dessert more often. I usually make it for Christmas.

Home Cookin Chapter: Recipes From Thibeault's Table

Patty's English Trifle
======================
Cake
1/4 Pound butter
1 cup fruit sugar
2 eggs
2 cups flour
3/4 cup milk
1 Tablespoon Baking powder
2 teaspoon vanilla

Custard
3 egg yolkss
1/4 cup sugar
1 Tablespoon Corn Starch
2 1/3 cups milk
1 Teaspoon vanilla
Raspberry preserves
Cream Sherry
Raspberries or Blueberries
Whipping
cream

Preheat oven to 350 Cream butter and sugar together until light and fluffy. Add eggs and beat until smooth. Sift Flour and baking powder together. Add flour to butter mixture along with milk. Add vanilla. Pour into buttered 9 X 13 inch pan and bake for approximately 30 to 40 minutes or until golden. Scald milk. Beat egg yolks with sugar and cornstarch. Add scalded milk to egg mixture. Cook until thickened. Add vanilla and cool with plastic wrap on surface of custard. This will prevent a skin from forming. To assemble - Cut cake in half and then slice horizontally and then spread with raspberry preserves that have been thinned with Sherry. Cut cake into chunks and place a layer of cake in Trifle or glass bowl. Sprinkle with Sherry. Pour some of the custard over cake and add fresh raspberries or blueberries. Repeat the layers. Refrigerate. For best results, assemble in the bowl one day ahead. This allows the custard to meld with the cake. Pipe whipped cream over surface a few hours before serving. Sprinkle with toasted
sliced almonds. ENJOY!

It's not trifle but I always serve this potato salad in a trifle bowl.

MRS. CHANDLERS POTATO SALAD

8 boiled medium potatoes (in jackets)
1 1/2 tsp. horseradish
1 cup chopped fresh parsley*
2 medium onions, finely minced or 1 onion and 1/4 cup minced chives
1 1/2 cups mayonnaise
1 tsp. celery seed
1 cup sour cream
1/2 tsp. salt

Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings

Recipe can be doubled or tripled.
* - do not omit or decrease

Sometimes when I have leftover chocolate sponge cake and dark cherries (I make a lot of Black Forest Cakes) I make a Black Forest Trifle.
Chunks of torn up chocolate sponge cake in the bottom, drained morello cherries over it, pour over dark cherry jello and let it set. Next, make chocolate custard sauce (like AnnT's custard above but with melted chocolate stirred through it and pour over the whole thing and let it cool. Top with whipped cream and morello or maraschino cherries and chocolate curls.

Mostly I make berry trifle but at Christmas last year I made this recipe. It was in a cooking magazine and on the front cover. It was very yummy! I did make my own lady fingers...couldn't find fresh ones at the bakery.

Here is the White Chocolate/Spiced Pear Tiramisu Trifle recipe for you (courtesy of Epicurious, Bon Appetit's wonderful website)

Spiced Pears:
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1/4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:
7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/3 cup poire Williams (clear pear brandy)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese*
1 cup chilled heavy whipping cream

Trifle Assembly:
3 3-ounce packages soft ladyfingers,** separated
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls
1 tablespoon powdered sugar

Preparation

For spiced pears:
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

For mousse:
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.

For trifle assembly:
Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.

Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

Sift powdered sugar over trifle just before serving.

These all look so yummy. Thanks for sharing them with me.