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01-29-2016 06:34 PM
@Kachina624 wrote:Does anyone know... is 160° enough to kill any bacteria that might be in the eggs?
Yes
01-29-2016 08:12 PM
@jackthebear wrote:that is hardly a Trifle
what did every one else say?
don't worry too much about it, unless they ask you to make a real one
You're right about it being hardly a "trifle."
Everyone at the table went silent and my husband made a face at me. (I had already been told that this lady is the big dudette around here; and, it seems, everyone let's her have her say, which is considered to be gospel.)
01-29-2016 08:18 PM
@Mothertrucker wrote:Sounds awesome, but where is the Grand Marnier?
OMG! I made a Grand Marnier souffle on the 25th for our anniversary and messed up pretty good.
So sorry!
It should have been Marsala.
01-29-2016 08:23 PM
No, I haven't blurted out anything like this.
01-29-2016 09:08 PM
I suspect the lady was just being polite, given the setting.
01-30-2016 06:43 AM - edited 01-30-2016 09:46 AM
@tiny 2I cannot imagine that one would use the same amount of Grand Marnier as the quantity of Marsala wine..1 full CUP?! in the filling alone?
But frankly, a Marsala makes sense since a traditional trifle IS made with sherry..and lots of it!
01-30-2016 09:44 AM
Yes, You are right Mothertrucker.
01-31-2016 03:52 PM
LOL I've been known to blurt on occasion.
01-31-2016 05:28 PM
@Mothertrucker wrote:@tiny 2I cannot imagine that one would use the same amount of Grand Marnier as the quantity of Marsala wine..1 full CUP?! in the filling alone?
But frankly, a Marsala makes sense since a traditional trifle IS made with sherry..and lots of it!
That's right: no way one cup of Grand Marnier. I made a pretty big error there. The Raspberry Marsala Trifle is divine.
I use the following recipe with cake, because I don't care for ultra sweet Lady Fingers nor dense pound cake.
Trifle: Raspberry and Marsala
Serves 10
Cake:
1 – 18.5 oz pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix or similar
2/3 cup dry Marsala
Filling:
3-12 oz packages frozen unsweetened raspberries, thawed, drained
3 Tbs plus ¾ cup sugar
9 large egg yolks
1 cup dry Marsala
1-1/2 cups chilled whipping cream
1 pint basket fresh raspberries
Preparation:
Cake: Butter & flour 9x13 baking pan. Prepare cake according to pkg instructions substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside. (There will be leftover cake for snacks.)
Filling: Mix thawed frozen raspberries and 3 Tbs sugar in large bowl. Set aside. Using handheld mixer, beat egg yolks and remaining ¾ cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160 F on thermometer, about 6 minutes (really takes more than 6 minutes). Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
Using electric mixer with clean beaters, beat ¾ cup cream in large bowl until almost stiff peaks form. Fold whipped cream into yolk mixture.
Arrange enough cake slices in 12 cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1-1/2 cups filling over; smooth top. Arrange enough cake slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1-1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
Using electric mixture, beat ¾ cup chilled shipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.
02-01-2016 05:22 PM - edited 02-01-2016 05:24 PM
@JAXS Mom wrote:LOL I've been known to blurt on occasion.
Ditto. I said at a funeral luncheon..."this cake is to die for"
Yep.
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