Carnation Lemon/Lime Trifle

🍴 14 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • 1 (15 ml) packagepowdered unflavored gelatin
  • 14 cup cold water
  • 14 cup hot water
  • 12 cup lemon juice
  • 12 cup lime juice
  • 1 12 cups sugar
  • 4 eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 (370 ml) can evaporated milk (Carnation)
  • 12 cup white chocolate
  • chopped
  • 1 (450 g) package angel food cake mix (Robin Hood)
  • 3 cups frozen raspberries (Europes best select)", "12 cup oats (Robin Hood)", "13 cup pecans, finely chopped", "2 tablespoons brown sugar", "3 tablespoons butter, melted

Instructions

  1. LEMON/LIME FILLING:.
  2. Combine gelatin and cold water in a small bowl or measuring cup.
  3. Add hot water.
  4. Stir to combine.
  5. Reserve.
  6. Whisk together juice, sugar, eggs and zest in a medium saucepan.
  7. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes.
  8. Stir in evaporated milk, chocolate and gelatin.
  9. Combine well.
  10. Remove from heat.
  11. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
  12. TRIFLE:.
  13. Prepare angel food cake mix according to package directions.
  14. Cool.
  15. Tear cake into bite-size pieces and set aside.
  16. Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl.
  17. Spread with 1/3 lemon/lime filling.
  18. Cover with 1 cup frozen berries.
  19. Repeat layers two or three times, depending on the bowl shape.
  20. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours.
  21. For individual servings, assemble as above, in small drinking glasses.
  22. KEY LIME CRUNCH:.
  23. Preheat oven to 350F Line a baking sheet with parchment paper.
  24. Combine ingredients in a bowl.
  25. Spread on prepared baking sheet.
  26. Bake 5-7 minutes.
  27. Remove from oven.
  28. Cool and break into pieces.
  29. Place about 1 tablespoons on bottom of small glass, or bowl.
  30. Top with 1/4 cup filling.
  31. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
  32. TIPS: Use this filling as a filling with your favorite cake or cream puffs.
  33. Serve as a topping on meringues.
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