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Trifles

Explore 21 recipes, 1 gallery, 4 videos, and more

Cranberry Trifle

Time:35 mins
Ingredients
  • 2 bags (12 ounces each) cranberries, fresh or frozen
  • 2 1/4 cups granulated sugar
  • 2 tablespoons finely grated peeled fresh ginger
  • 1 bar (8 ounces) cream cheese, room temperature
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
  • Candied Orange Zest, for garnish (optional)
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Red, White, and Blue Berry Trifle

Time:30 mins
Ingredients
  • 1 1/2 pounds raspberries (5 cups)
  • 3/4 cup confectioners' sugar
  • 1/4 cup fresh orange juice (from 1 large orange)
  • 10 ounces mascarpone cheese (1 1/3 cups)
  • 1 1/4 cups cold heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Fine salt
  • 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
  • 3/4 pound blueberries (2 1/2 cups)
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Christmas Peach and Raspberry Trifle Dessert

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Bengali Dessert, Part 1

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Bengali Dessert, Part 2

Other Ideas:
Garnish, Golden syrup, Indian
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Trifle with Three Berries and Lemon Curd

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Blackberry-Peach Trifle

Ingredients
  • Unsalted butter, room temperature, for baking dish
  • 1 cup all-purpose flour, plus more for baking dish
  • 1 pound ripe yellow peaches (about 3)
  • 1 pound ripe white peaches (about 3)
  • 1 pound fresh blackberries (about 3 heaping cups)
  • 3/4 cup plus 2 tablespoons sugar
  • 3 cups heavy cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
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Zuppa Inglese Cake

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Lemon Cloud Trifle

Ingredients
  • 1/2 cup granulated sugar
  • Vegetable-oil cooking spray
  • 12 large eggs (6 separated and 6 whole), room temperature
  • 1/2 cup water
  • 6 large eggs, separated, plus 4 large egg yolks, room temperature
  • 2 cups granulated sugar
  • 6 tablespoons finely grated lemon zest (from 8 to 10 lemons)
  • 1/2 cup dry sherry
  • 2 1/4 cups granulated sugar
  • 6 tablespoons whole milk, room temperature
  • 1 1/3 cups fresh lemon juice (from 8 to 10 lemons)
  • Salt
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 sticks (16 tablespoons) unsalted butter
  • 1 teaspoon salt
  • Pinch of cream of tartar
  • Pinch of cream of tartar
  • 2 cups heavy cream, chilled
  • 2 cups blood-orange marmalade or regular orange marmalade, plus more for drizzling
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