Red, White, and Blue Berry Trifle

Trifle is an English dessert that contains layers of fruit, “ladyfinger” sponge biscuits, and cream. There are varieties of this dessert all over the world. Some use other ingredients in making the layers. This recipe is a red, white, and blue berry trifle that consists of layers of raspberries, ladyfinger pieces, mascarpone cream mixture, and blueberries. You can make it ahead and keep it in the fridge overnight for it to set. Serve it the next day for your friends at a weekend get-together.

Ingredients:

• 5 cups raspberries
• 2.5 cups blueberries
• 20-24 ladyfingers (break into 1-inch pieces)
• 1 1/3 cups mascarpone cheese
• 1 1/4 cups cold heavy cream
• 1/4 cup confectioners’ sugar + 1/2 cup confectioners’ sugar
• 1/4 cup fresh orange juice
• 1/2 tsp pure vanilla extract
• salt to taste

Instructions:

Prepare an 8-inch springform pan.
Line the round base and sides with a parchment.
Set aside.

In a large mixing bowl, add 5 cups of raspberries.
Add 3/4 cup of confectioners’ sugar and 1/4 cup of fresh orange juice.
Mix to combine.
Set aside for 10 minutes.

In another mixing bowl, add 1 1/3 cups of mascarpone cheese.
Add 1/2 cup of confectioners’ sugar.
Mix to combine.
Pour a combination of 1 1/4 cups cold heavy cream, 1/2 tsp pure vanilla extract, and salt to taste.
Whisk the mixture until thick and smooth.
Set aside.

Bring in the parchment-lined springform pan.
Add ladyfinger pieces as the first layer.
Add half of the raspberry mixture and spread to cover the ladyfingers.
Add half of the mascarpone mixture and spread to cover the raspberries.
Repeat this for the remaining ingredients for the next layer.
Top it off with blueberries.
Place inside the fridge for at least 3 hours or until overnight.

Once set, remove from the fridge.
Release the cake from the springform pan.
Remove the parchment.
Slice into servings.
Serve and enjoy!

Tips and ideas:

When making the mascarpone cream mixture, you can use a handheld electric device to whisk the ingredients.

Make the trifle ahead of time if you are planning to invite friends or family over.

Images – https://www.youtube.com/watch?v=fPQuuIGa3Jo

The FullyRaw Ice Cream Dream

Ice cream is a frozen treat typically eaten as a snack or dessert. It is typically made with dairy products and mixed with fruits or other ingredients. It is also typically sweetened with sugar or sugar substitutes. Traditionally, ice cream making was done at home. Eating ice cream is a reward after a laborious process of churning ingredients, and the tedious anticipation of waiting for them to freeze and harden. This tradition was replaced by ice cream companies making huge batches of ice cream in different varieties and flavors. Ice cream is now more convenient and readily available in the freezer section of any grocery store and few people make their own. The problem with store-bought ice cream is that it can contain additives and emulsifiers which may be harmful to one’s health.

With this recipe, you can make an absolutely delicious raw vegan ice cream at home using only whole food products. You won’t be needing any sugar, dairy products, eggs or oils. You can even eat this raw ice cream dream right away or freeze it for a cooler treat.

Ingredients:

• 9 frozen bananas, sliced
• 1 pound of raspberries
• 1 pound of strawberries
• 1 tsp cinnamon
• 1-inch stick of vanilla bean

Instructions:

This recipe takes about 10 minutes to make. Serves 4 to 5.

Put bananas, cinnamon, and vanilla bean in a blender.
Blend until smooth.
Pour into a bowl.
Put raspberries and strawberries in a blender.
Blend until Smooth.
Slowly pour berry mixture into the banana mixture.
Using a spatula, draw swirls into the ice cream mixture.
Spoon into bowls and top off with slices of berries.

Ideas And Tips:

• Aside from berries, you can use mangoes and peaches.

• You can also make a chocolate swirl ice cream. Add 2 tbsp cocoa or cacao powder to half of the banana mixture.

• You can chill or freeze the ice cream before serving.

• You can also add nuts and seeds to the ice cream for that extra crunch.

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images – https://www.youtube.com/watch?v=tNhjj9Rgf3Q

Raspberry Chocolate Cups Recipe

This raspberry chocolate cups recipe is a decadent dessert. The creamy raspberry filling and fresh raspberry topping improve the texture and taste of the dish. Its impressive and enticing presentation makes this dessert perfect for parties. This makes it a perfect home-made gift idea as the chocolate cup will not melt that easily.

If you love eating chocolate then go for the healthier dark chocolates. They are made from cocoa butter instead of milk-based butter used to make milk chocolates. The cacao that makes up a high proportion of dark chocolate is considered a “superfood” as it contains high amounts of soluble fiber and minerals such as iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. Some of the amazing benefits attributed to cacao include improving blood circulation, cholesterol profile, brain function, and heart health, ability to ward off cancers, protection from disease-causing free radicals and lowers blood pressure and blood sugar. It is still noted by experts though, to eat dark chocolates in moderation owing to the presence of sugar. Pure cacao does not have this drawback but is bitter on its own.

Ingredients:

Chocolate Cups:

• 7 oz dark chocolate

Chocolate Raspberry Filling:

• ¾ cup of fresh or frozen raspberries
• ¼ cup of sugar
• 7 oz dark chocolate
• 1 ¼ cup of cold whipping cream

Toppings:

• fresh raspberries
• powdered sugar

Instructions:

This recipe takes about 45 minutes to make. The chocolate cups need to set for at least 30 minutes. The filling needs to chill for at least 2 hours. Serves 6.

In a double boiler, melt 5.5 oz of dark chocolate until the temperature reaches 115°F.
Remove from heat and mix in the remaining dark chocolate until smooth.
Fill ⅓ of an aluminum muffin tin with chocolate mixture.
Tilt and swirl the tin to make sure a thick layer of chocolate coats the bottom and sides.
Pour out any excess chocolate.
Repeat this procedure for all 6 muffin tins.
Refrigerate chocolate cups for at least 30 minutes or until the chocolate hardens.
To prepare the filling, put raspberry and sugar into a saucepan.
Simmer over medium heat for 5 to 10 minutes.
Remove from heat and strain to remove the seeds.
Melt chocolate in a double boiler.
Once melted, remove from heat and stir in raspberry puree.
In a separate bowl, whip cream until soft peaks or formed.
Mix half of the whipped cream into the chocolate mixture.
Pour chocolate mixture into the remaining whipped cream and fold until well combined.
To remove the chocolate cups, make a small cut on the side of the aluminum tin then continue tearing the tin.
Pour chocolate-raspberry filling into the chocolate cups.
Refrigerate for at least 2 hours.
Arrange fresh raspberries on top of filling.
Sprinkle powdered sugar on top and serve.

Ideas And Tips:

• If you are using a muffin tray, just (carefully) dip the bottom of the muffin tray into hot water and flip to remove the chocolate cups. Don’t sink it like the Titanic!

• You can also use strawberries, blueberries, mangoes or peaches.

• You may add chopped nuts as toppings or into the filling.

images – https://www.youtube.com/watch?v=gaoGfJx_VIw