RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 639
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| Recipe Name: |
Raspberry-Orange Trifle |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-12
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.15
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Begin about 1 to 2 hours before serving or early in the day.
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Ingredients:
24 Ounce(fl)s jam, seedless raspberry
4 Ounce(wt)s chocolate, baking, semi-sweet
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Directions:
For cake:
Combine Grand Marnier and orange juice in a bowl.
With a serrated knife, cut pound cake horizontally into 3 layers. Brush the cut sides and top of pound cake generously with orange mixture.
In a medium bowl, with a fork or wire whisk, stir raspberry jam until smooth. Spread bottom layer of pound cake with ¼ cup raspberry jam; top with middle layer. Spread ¼ cup jam over middle layer. Replace top of pound cake.
Slice layered pound cake into ½-inch slices.
For pudding:
In a large bowl, with mixer at medium speed, beat cream until stiff peaks form.
In another bowl, prepare vanilla flavor pudding and pie filling as label directs, but use only 2 cups of milk and add orange extract.
Grate peel from orange; add to pudding mixture.
With rubber spatula, fold whipped cream into pudding mixture.
For chocolate:
In a heavy 1-quart saucepan over low heat (or melt in the microwave), heat chocolate, stirring frequently until melted and smooth; remove from heat.
Assembly:
In a trifle dish or a 4-quart glass bowl, place 2 cups of pudding mixture. Spread with half of remaining raspberry jam, then 1 cup pudding mixture. Drizzle with half the melted chocolate.
Arrange some layered pound-cake slices around side of bowl. Cut remaining pound-cake slices into chunks and layer in bowl; drizzle with remaining chocolate.
Spread enough pudding mixture to cover cake (2 to 3 cups). Spoon remaining raspberry jam around edge of bowl.
Spoon remaining pudding mixture into decorating bag with large star tube. Pipe pudding, inside ring of raspberry jam, to make a pretty design.
Cover bowl and refrigerate. |
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| Nutrition per Serving: |
| Calories: |
417 |
Total Carbs: |
163.1 |
Net Carbs: |
160.3 |
| Cholesterol: |
55.5 |
Fat: |
12.4 |
Protein: |
3.09 |
| Fiber: |
2.82 |
Sodium: |
184.57 |
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