Carnation Lemon/Lime Trifle |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Try this festive lemon lime trifle that takes almost no time to make! Prepare the lemon/lime filling, then layer it with frozen berries and cake. The dessert is stunning - in a large dish or in small beverage glasses for individual servings. Simply delicious!! Ingredients:
1 (15 ml) package powdered unflavored gelatin |
1/4 cup cold water |
1/4 cup hot water |
1/2 cup lemon juice |
1/2 cup lime juice |
1 1/2 cups sugar |
4 eggs |
1 tablespoon lemon zest |
1 tablespoon lime zest |
1 (370 ml) can evaporated milk (carnation) |
1/2 cup white chocolate, chopped |
1 (450 g) package angel food cake mix (robin hood) |
3 cups frozen raspberries (europe's best select) |
1/2 cup oats (robin hood) |
1/3 cup pecans, finely chopped |
2 tablespoons brown sugar |
3 tablespoons butter, melted |
Directions:
1. LEMON/LIME FILLING:.
2. Combine gelatin and cold water in a small bowl or measuring cup. Add hot water. Stir to combine. Reserve.
3. Whisk together juice, sugar, eggs and zest in a medium saucepan. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes. Stir in evaporated milk, chocolate and gelatin. Combine well. Remove from heat. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
4. TRIFLE:.
5. Prepare angel food cake mix according to package directions. Cool. Tear cake into bite-size pieces and set aside.
6. Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl. Spread with 1/3 lemon/lime filling. Cover with 1 cup frozen berries. Repeat layers two or three times, depending on the bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. For individual servings, assemble as above, in small drinking glasses.
7. KEY LIME CRUNCH:.
8. Preheat oven to 350°F Line a baking sheet with parchment paper.
9. Combine ingredients in a bowl. Spread on prepared baking sheet. Bake 5-7 minutes. Remove from oven. Cool and break into pieces.
10. Place about 1 tablespoons on bottom of small glass, or bowl. Top with 1/4 cup filling. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
11. TIPS: Use this filling as a filling with your favorite cake or cream puffs.
12. Serve as a topping on meringues.
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