Arrange fruit cake in a large glass serving bowl. Drizzle custard over top. Sprinkle 2/3 of raspberries over custard. Whip cream to soft peaks then fold into lemon curd. Pour over raspberries. Cover with plastic wrap and chill for 1 hour.
Sprinkle remaining raspberries and pistachios over trifle. Garnish with chocolate curls.
For syrup: Combine sugar, lemon juice, and water in small
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
Garnish with reserved blueberries, lemon slices and mint leaves.
Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.
In a mixing bowl, beat cream cheese and yogurt.
Add the milk, pudding mix and lemon peel.
Beat until smooth in a blender. Process 1/2 cup strawberries and grape juice until smooth.
Tear cake into 1-inch cubes.
Place a third in a trifle bowl or a 3-quart serving bowl.
Top with a third of the pudding mixture and half of the remaining strawberries.
Drizzle with half of strawberry sauce.
Repeat.
Top with remaining cake and pudding mixture.
Cover and refrigerate for at least 2 hours.
Yield:
14 servings.
f 1 lemon.
Meanwhile, combine sugar, lemon juice, and lemon zest in
combine the sugar with the lemon juice.
Cook until the
Prepare mousse mix according to package directions. Stir in lemon curd.
In a trifle bowl, alternately layer muffin cubes, whipped cream, lemon mousse and blueberries. Garnish with whipped cream and a sprinkling of blueberries, lemon curls and fresh mint.
Pour eggnog into a deep flat bowl or compote dish.
Arrange cake pieces over eggnog and aginst the edges of bowl.
Moisten with sherry and brandy.
Sprinkle lemon zest and almonds evenly over cake.
Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
Either pipe or spoon whipped cream on trifle.
Serve by spooning trifle from the bottom of the dish to combine all ingredients.
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
Cut the trifle sponges in half and spread
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
microwave safe dish, combine lemon zest, lemon juice, and sugar.
ntil ready to serve. The trifle will hold chilled for 2
Add the vanilla extract and lemon juice and mix for a
ine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground
To make the lemon curd: Bring a pot of
set aside.
Juice lemon. Sprinkle lemon juice over pound cake; toss
strawberry-flavored gelatin mix, and lemon juice. Bring to a boil
In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
Gently fold in whipped topping until well blended.
Arrange 1/3 of angel food loaf in bottom of trifle dish.
Spoon 1/3 of pudding mixture evenly over angel food.
Repeat, forming 2 additional layers.
Cover with plastic wrap; refrigerate at least 4 hours or overnight.
If desired, serve garnished with thin lemon twists and fresh mint leaves.
Store in refrigerator.