Origin All-American Trifle

Inspired by the classic English trifle, this American twist highlights vibrant red, white, and blue layers using berries and cream — making it a favorite for patriotic celebrations.

What I Love About This Recipe

It’s easy to assemble, visually stunning, and bursting with fresh flavors. The mix of textures — soft cake, creamy custard, juicy berries, and airy whipped cream — makes every bite irresistible.

Also Read : Bacon Pancakes

All-American Trifle

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 1 pound cake or angel food cake, cut into cubes

• 2 cups fresh strawberries, sliced

• 1 cup fresh blueberries

• 1 cup fresh raspberries

• 3 cups vanilla custard or prepared vanilla pudding

• 2 cups whipped cream

• Optional: 2 tablespoons strawberry jam

Directions

• In a large trifle bowl or clear glass dish, layer one-third of the cake cubes at the bottom.
• If using, spread a thin layer of strawberry jam over the cake cubes.
• Add a layer of mixed berries (strawberries, blueberries, raspberries).
• Spoon one-third of the custard evenly over the berries.
• Add a layer of whipped cream.
• Repeat the layers two more times, ending with a final layer of whipped cream.
• Decorate the top with extra berries to create a festive red, white, and blue look.
• Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

• Use the freshest berries available for the best flavor and appearance.
• For extra flavor, drizzle a little orange liqueur or berry syrup over the cake cubes before layering.
• This dessert can be made a day ahead — it gets even better as it sits!

The post All-American Trifle appeared first on RecipeWikki.

Origin of Tiramisu al Marsala:

Tiramisu is one of Italy’s most beloved desserts, originating in the Veneto region. While the classic version uses coffee and cocoa, the addition of Marsala wine adds a traditional touch, as this fortified wine has been used in Italian desserts for centuries. The balance of rich mascarpone and the subtle warmth of Marsala makes this version a unique and sophisticated variation of the classic tiramisu.

Why It’s Loved:

Tiramisu al Marsala is adored for its velvety texture and rich, layered flavors. The espresso-soaked ladyfingers contrast beautifully with the light and airy mascarpone filling, while the Marsala wine adds a deep, slightly sweet complexity. Its no-bake nature makes it an easy yet elegant dessert, perfect for any occasion.

Also Read : Valentine’s Strawberries

Tiramisu al Marsala

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

420

kcal

Ingredients

• 500g (1 lb) mascarpone cheese (room temperature)

• 4 large eggs (separated into yolks and whites)

• 100g (½ cup) granulated sugar

• 1 tsp vanilla extract (optional)

• 200ml (¾ cup) Marsala wine (sweet or dry, depending on your preference)

• 200ml (¾ cup) strong brewed coffee (cooled)

• 1 tbsp sugar (optional, if you prefer it sweeter)

• 24-30 ladyfingers (savoiardi)

Directions

• In a large mixing bowl, whisk the egg yolks with sugar until pale and creamy. You can use a hand mixer or whisk by hand.
• Add the mascarpone cheese to the yolk mixture and blend until smooth and well combined.
• In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture in three parts, being careful not to deflate the
• In a shallow bowl or dish, mix the Marsala wine , brewed coffee , and optional sugar (if using). Stir until the sugar dissolves.
• Taste the mixture and adjust the sweetness or strength of the Marsala/coffee ratio according to your preference.
• Quickly dip each ladyfinger into the Marsala-coffee mixture, ensuring they are soaked but not soggy (about 1-2 seconds per side).
• Arrange a single layer of soaked ladyfingers at the bottom of your serving dish (use a rectangular or square dish for best results).
• Spread half of the mascarpone cream evenly over the layer of ladyfingers.
• Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
• Cover the assembled tiramisu with plastic wrap or foil and refrigerate for at least 4-6 hours , or ideally overnight. This allows the flavors to meld and the dessert to set properly.
• Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
• Slice and serve chilled. Enjoy!

Notes

• If you’re concerned about using raw eggs, you can use pasteurized eggs or prepare a cooked zabaglione base by gently heating the egg yolks with sugar and Marsala over a double boiler until thickened.

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