Recipe: Tropical Fruit Trifle (4 recipes) for Elma,FL

Hi Elma:-)Here are some recipes for you to look at. I hope one will suit your needs.

Mango Trifle posted by Gladys, PR

1 Large mango, peeled and cubed (alternatively use tinned mangoes)
6 Strawberries, stalk removed and halved
200 g Sponge fingers
1 cup Whipped cream
1/2 tsp Vanilla essence
1 Tbls Grand Marnier

Cut sponge cake fingers to your desired size and place along the sides and bottom for 4 ramekins. Drizzle sponge with Grand Marnier. Cover the base with mango cubes and top with cream and strawberries. Repeat the process until you reach the top of the ramekin. Decorate with mango. Refrigerate the trifle for 4 hours.

Mint Custard
200 ml Milk
3 Egg yolks
40 g Sugar
1/2 tsp Vanilla essence
1 Tbls Cr me de menthe
1 tsp Chopped mint leaves

Bring the milk, vanilla essence to the boil in a heavy-based saucepan. Whisk the egg yolks and sugar until white in colour. Slowly add the hot milk to the egg mixture.

Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon. Do not boil. Refrigerate until cold and fold in cr me de menthe and mint leaves.

TO SERVE:
Unmould the trifle and place on a dessert plate. Spoon the mint custard around the trifle and garnish with fresh summer fruits and chocolate curls.

Serves 4

Tropical Fruit Trifle
from Kraft Foods
Makes: 15 servings, 2/3 cup each

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted*

ADD milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.
PLACE half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.
SERVE immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this easy-to-make trifle on occasion, but keep portion size in mind. This recipe makes enough for 15 servings.

Great Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Tropical Fruit Trifle
Recipe courtesy Cheryl Smith
Yield: 16 servings

Pound Cake, recipe follows
Peach liqueur (or maracino, a Cuban cherry liqueur)
Passion Fruit Pastry Cream, recipe follows
Macerated Tropical Fruit, recipe follows
Chantilly Cream, recipe follows
Candied ginger, as a garnish

Make the trifle in a 9-inch round trifle bowl.

Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.

Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.

Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.

Top with the Chantilly Cream and garnish with candied ginger.

Pound cake:
1 pound cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 pound unsalted butter, softened
1 1/2 cups sugar
9 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest

Preheat oven to 325 degrees F.

Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.

Yield: 10 to 12 servings

Passion Fruit Pastry Cream:
3 cups milk, plus 1 cup
1 vanilla bean, split
12 egg yolks
4 ounces cake flour
1 1/2 cups sugar
2 ounces unsalted butter
1/2 cup passion fruit puree

Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.

As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.

As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.

Yield: about 6 cups

Chantilly Cream:
2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Whip all ingredients together until soft peaks form.

Macerated Tropical Fruit Salad:
6 cups diced assorted fruit (pineapple, mango, kiwi, star fruit, papaya, lychee, etc)
1/4 cup super fine sugar

Toss cut fruit with sugar and set aside for 30 minutes
*Toasting Coconut
Preheat oven to 350 F. Spread BAKER'S ANGEL FLAKE Coconut in shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.


Trifle - One Easy Recipe, Endless Possibilities
from Cheri Sicard
Serves 10-12

"My trifle recipe is a lifesaver when you have to feed a crowd. Using cake and custard mixes, it's fast and easy to make, it looks spectacular layered in a large glass bowl, and everyone (and I do mean everyone) loves it. There is never any leftovers and even people who don't normally eat dessert have been seen chowing down on huge bowls.

A traditional English dessert consisting of layers of cake doused in some sort of alcohol, usually sherry, then layered with jam and custard, I've played with the original trifle theme quite a bit, as you'll see in the variations below. While sherry is the traditional spirit to add to trifle, you can also use brandy, rum or other liqueurs. You can just as easily eliminate alcohol entirely, the recipe is still delicious!

Since this is a "quick and easy" recipe, it uses your choice of cake mix (suggestions below) and pudding or custard mix. That said, I must put my two cents in and say that, in my opinion, Bird's Dessert Mix -- made in England and imported in the US by Kraft -- is by far the best you can use. I have no connection with the Bird's company, nor am I getting paid to say this, it's just that I've tried lots of other brands of custards and nothing comes close to Bird's. You can usually find it in most well stocked grocery stores."

The Basic Recipe
1 cake mix
2 packets of custard or pudding mix (see note above)
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 C sherry or other liquor (optional)

Basic Instructions:
Prepare cake according to directions on package. Let cool completely.

Prepare custard or pudding mix according to package instructions. Let cool completely.

Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. Some people like to really soak the cake in the alcohol, then add the fruit on top. I think this can tend to make the cake too soggy, so I prefer less.

Whip the cream.

To assemble:
Trifle is very forgiving, it takes no effort to make it looks great! If you don't have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn't technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets.

Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.

To Serve:
Simply scoop out servings with a large spoon.

Trifle Tips & Variations
While a sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without getting soggy. The variations below are just to get you going. I know you'll come up with some of your own as well.

Low or No Fat Trifle -- You can make a virtually fat-free trifle by using angel food cake, fat free pudding and low or no fat whipped topping

Strawberry Shortcake Trifle -- Yellow or Angel Food Cake, Custard and Strawberries

Black Forest Trifle -- Chocolate Cake, Cherry Pie Filling and Custard

Chocolate Raspberry Trifle -- Chocolate Cake, Raspberries and Custard

Tropical Fruit Trifle -- Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut

Apples & Cream Trifle -- Yellow or Spice Cake, Apple Pie Filling and Custard

Peaches & Cream Trifle -- Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy

Red, White & Blueberry Trifle (my favorite) -- Angel Food Cake, Mixed Strawberries, Raspberries and Blueberries, Custard

Raspberry Lemon Trifle -- Yellow or Lemon Cake, Lemon Pie Filling and Raspberries

Banana Cream Trifle -- White or Chocolate Cake, Sliced Bananas, Custard