One of my favorite desserts to make on a patriotic, American holiday is a red white and blue trifle. It’s super easy to pull ...

Add sugar to taste. 4. Once the cake and syrup is cool, you can start to assemble by placing cake pieces on the bottom of your trifle bowl. 5. Pour a small amount of the simple syrup over the cake ...

Cream together cream cheese and powdered sugar. Gradually add milk till fluffy. Fold in Cool Whip. In separate bowl, combine ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.

A trifle is the answer to any and all party woes. Trifles actually have origins that date back to the 18th century and refer ...

Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and ...

Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top.

If you’re searching for an antidote to cold grey days, scroll straight to Claire Thomson’s lemon trifle: the fragrant mixture of lemon curd and elderflower cordial is like sunshine in a bowl.