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Trifle With Chantilly Cream Recipes
In a bowl moisten half the macaroons with sherry. Set aside. In a large bowl spread successive layers of spongecake cubes chocolate custard and jam. Cover with some sherry flavored macaroons then half the chocolate Chantilly cream. Sprinkle remaining macaroons
Chocolate Sherry Trifle
In a bowl moisten bread cubes with maple syrup. In a large bowl spread successive layers of half the bread cubes and half the custard. Repeat both steps. Let cool. Using a pastry bag with a fluted nozzle pipe Chantilly cream rosettes or zigzags onto trifle.
Maple Nut Trifle
In a bowl spread successive layers of one third crumbled cookies half the chocolate chips and half the custard. Repeat all 3 steps. Top with remaining cookies. Refrigerate 1 hour. Using a pastry bag with a fluted nozzle decorate with chocolate Chantilly cream.
Chocolate Chip Cookie Trifle
Mix crumbled cookies custard and ice cream. Pour into a serving bowl. Cover. Freeze 1 hour or so. Remove from freezer. Garnish with Chantilly cream. Sprinkle with candy covered chocolate.
In a bowl spread successive layers of half the cocoa spongecake cubes half the cherries half the syrup and half the Chantilly cream. Repeat first 3 steps. Using a spatula or pastry bag with a fluted nozzle spread remaining Chantilly cream. Decorate with
Black Forest Trifle
In a bowl spread successive layers of half the bread cubes one third the raspberries half the brown sugar half the cream and half the Chantilly cream. Repeat first 4 steps. Using a spatula or pastry bag with a nozzle spread second half Chantilly cream.
In a large bowl spread successive layers of half the fruitcake cubes and half the light cream. Repeat both steps. Using a pastry bag with a fluted nozzle garnish with Chantilly cream. Refrigerate 8 hours. Decorate with mint if desired.
Creamy Fruit Trifle