What's Your Go-To Trifle Recipe for March?

Click For Summary

Discussion Overview

The thread centers around participants sharing their go-to trifle recipes for March, particularly in relation to showcasing a new trifle bowl. Various recipes and personal experiences are discussed, with some participants expressing uncertainty about their choices.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, is undecided about which trifle to make for their March show and is concerned about fitting the recipe into the bowl.
  • Another participant shares their experience of making a trifle using the recipe that comes with the bowl, describing it as easy and delicious, and noting that it has been requested by hosts at shows.
  • Several users mention making various trifles, including a strawberry shortcake trifle and a chocolatey trifle with brownies and pudding.
  • One participant discusses using pre-cut melons to create a layered trifle, highlighting its simplicity and visual appeal.
  • Another participant shares their experience of making a fruit and yogurt parfait for a brunch show, noting mixed reactions from attendees.
  • One participant expresses interest in a banana cream trifle recipe, detailing the ingredients they plan to use.
  • Some participants discuss the coffee flavor in certain trifle recipes, with one noting that their husband, who dislikes coffee, enjoyed the dish.
  • Several users mention using the Black Forest Trifle recipe from a cookbook, describing it as a hit at their shows.
  • One participant is looking for a pink-themed trifle recipe for a fundraising show, seeking alternatives to traditional flavors.

Areas of Agreement / Disagreement

Views differ on preferred trifle recipes and flavors, with no clear consensus emerging on a single go-to recipe.

Contextual Notes

Participants share personal experiences and preferences regarding trifle recipes, with a focus on upcoming shows and the use of the new trifle bowl.

Who May Find This Useful

Consultants looking for inspiration for trifle recipes to showcase at their shows may find the shared experiences and suggestions helpful.

kcjodih
kcjodih
Gold Member
Messages
3,391
has or is everyone making for March to show off the new bowl? Just the Lime/Berry one or a different one? I have to call my first March show tomorrow night and give her some choices and I'm soooo undecided. I'm also concerned - will they all fit perfectly or will the recipe be too much or not enough to fill the bowl all purty? :eek:

So which trifle are YOU making?
 
I haven't tried one at all yet..I am soo wondering what to do.
 
I've been doing the trifle recipe that comes with the bowl...I think it's called Cappucinno Mousse Trifel. It's EASY and absolutely delicious; a food-gasm!

I started bringing this to shows as soon as I got my trifle bowl. Usually people who book don't want me to make the exact same thing at their shows...but in this case, they're asking specifically that I make this again.

(Just make sure your host likes the flavor of coffee.)

Kris
 
I did a strawberry shortcake trifle that I posted on another thread...
 
Jilleysue said:
I haven't tried one at all yet..I am soo wondering what to do.
Click to expand...

I just got those containers of already cut up melons in the produce dept at Publix...I got a container of honeydew, one of cantelope, one of watermelon, one thing of blueberries nad one of strawberries...and just layered them - SO easy adn really pretty!@
 
I am making my easy chocolatey one...with the layered brownies, pudding and heath bar pieces!!I did make a fruit one that ended up costing quite a bit of money, I won't be doing that one quite yet - maybe in a few months when the prices go down a bit.I would love to hear a good trifle that would go well at a brunch show...I am thinking along the lines of a coffee cake or something...not sure though.
 
jenniferknapp said:
I am making my easy chocolatey one...with the layered brownies, pudding and heath bar pieces!!

I did make a fruit one that ended up costing quite a bit of money, I won't be doing that one quite yet - maybe in a few months when the prices go down a bit.

I would love to hear a good trifle that would go well at a brunch show...I am thinking along the lines of a coffee cake or something...not sure though.
Click to expand...

For my brunch show last Saturday - I did a Fruit and Yogurt parfait...(Think McD's) Layering Granola, Vanilla Yogurt, and Mixed Berries....9 in attendance, and they licked the bowl clean!
 
ChefBeckyD said:
For my brunch show last Saturday - I did a Fruit and Yogurt parfait...(Think McD's) Layering Granola, Vanilla Yogurt, and Mixed Berries....9 in attendance, and they licked the bowl clean!
Click to expand...

That is exactly what I did at my last show, and it ended up costing quite a bit, and they didn't TOUCH it!!! So, I was thinking that maybe the yogurt threw them off??:confused:
 
As a second recipe tomorrow night I'm doing a banana cream one...yellow cake, banana cream pudding, fresh bananas, cool whip and strawberries cut in my egg slicer to put on the sides and top for color. You can also drizzle chocolate syrup on top for decoration or choc chips in the grater...
 
FOOD-GASM! hahahahaha That's too funny.
 
I've done the same one as Jennifer (The Double Chocolate Mocha Trifle), but have re-vamped it to fill the bowl better. One of my team members suggested making the brownies with the mini muffin pan and then we also decided to pipe in layers of plain cool whip with the Easy Accent Decorator. Here's a picture of the finished product:

Double Chocolate Mocha Trifle.jpg

Another tip I just recently heard was to use your Tool Turn About Tote to transport the Trifle Bowl to shows!
 
chefmary said:
I've done the same one as Jennifer (The Double Chocolate Mocha Trifle), but have re-vamped it to fill the bowl better. One of my team members suggested making the brownies with the mini muffin pan and then we also decided to pipe in layers of plain cool whip with the Easy Accent Decorator. Here's a picture of the finished product:

View attachment 5894

Another tip I just recently heard was to use your Tool Turn About Tote to transport the Trifle Bowl to shows!
Click to expand...


I love the picture

Where is the recipe (just to lazy to take the time to look in all the cookbooks today)

I took the Black Forest Trifle in the TTA bag at our cluster meeting Feb 3 and they just thought that was a great idea.

~
 
whiteyteresa said:
I love the picture

Where is the recipe (just to lazy to take the time to look in all the cookbooks today)

I took the Black Forest Trifle in the TTA bag at our cluster meeting Feb 3 and they just thought that was a great idea.

~
Click to expand...

That recipe should be in the booklet I uploaded here a week or two ago.
 
chefmary said:
Another tip I just recently heard was to use your Tool Turn About Tote to transport the Trifle Bowl to shows!
Click to expand...
I think that it was my idea if it was from here!!!:D ....By the way, my tote came in yesterday....can't wait to use it for my finished trifles!
 
I was wondering JK if you ever got your tta bag and now I know!
 
How strong is the coffee flavor in those recipes? I don't drink coffee, but I like coffee ice creams and milks and things of that sort, and I'm not sure if the coffee flavor would be too strong for me or not.
 
I am a coffee drinker, so I might not be the best judge. However, my husband on the other hand HATES coffee or anything coffee flavored. That said, the leftovers that I brought home from my Junior Women's Civic Club meeting were devoured (and not be me :D)!!! Apparently the coffee flavor was not strong enough to bother him!!!
 
You could probably cut down on the coffee granules, or cut it by mixing in some whipped cream if it is too strong for you.
 
I've been using the Black Forest Trifle from the Delightful Desserts cookbook. Big hit!!!
 
  • Thread starter
  • #20
chefmary said:
I've done the same one as Jennifer (The Double Chocolate Mocha Trifle), but have re-vamped it to fill the bowl better. One of my team members suggested making the brownies with the mini muffin pan and then we also decided to pipe in layers of plain cool whip with the Easy Accent Decorator. Here's a picture of the finished product:

View attachment 5894

Another tip I just recently heard was to use your Tool Turn About Tote to transport the Trifle Bowl to shows!
Click to expand...


Awesome picture Mary! Thanks so much! One question, was the picture with brownies made in stoneware or the mini muffin pan? Would it really matter? Does anyone know?
 
  • Thread starter
  • #21
raebates said:
I've been using the Black Forest Trifle from the Delightful Desserts cookbook. Big hit!!!
Click to expand...


Did this have to be adjusted (cool whip added etc) or did it fit perfectly (not too big that you couldn't use the lid, not too small that it looked silly)?
 
kcjodih said:
Awesome picture Mary! Thanks so much! One question, was the picture with brownies made in stoneware or the mini muffin pan? Would it really matter? Does anyone know?
Click to expand...

I made 2 boxes of brownies (so that I would have enough) in the large bar pan, and then cut them in to bite sized pieces for my trifle. I did have about 1/4 of the sheet leftover (due to room)
 
  • Thread starter
  • #23
raebates said:
I've been using the Black Forest Trifle from the Delightful Desserts cookbook. Big hit!!!
Click to expand...


Did this have to be adjusted (cool whip added etc) or did it fit perfectly (not too big that you couldn't use the lid, not too small that it looked silly)?
 
Trifle Bowl - Pink RecipeI am doing a pink fundraising show for breast cancer and wanted to bring a show stopper!!

I like the idea of the Lime/Berry Mousse but was thinking if there was a way I could revamp the recipe to eliminate the lime and make it "pink" with strawberry or rasperry mousse.

Anybody know of any good recipes that would definitely look pink. Not just strawberrys and whipped cream. To me that is red.

THANKS!!!
 
Let's see... I think that there are pink (strawberry or raspberry) cake mixes...so that could be your base. Then you can do a raspberry or strawberry mousse...and add some berries throughout?
 
My show Friday we're making the Strawberry Cheesecake trifle from Harriet's book:) Sunday's show we're making the Death by Chocolate trifle also from the same book! I'm planning on doing trifles at all my shows this month.
 
lacychef said:
My show Friday we're making the Strawberry Cheesecake trifle from Harriet's book:) Sunday's show we're making the Death by Chocolate trifle also from the same book! I'm planning on doing trifles at all my shows this month.
Click to expand...

Me too, I just LOVE them... People loved the April special...hopefully it will help with bookings (I am trying to book before April 20 so that I can earn those mid-season products!!)
 
kcjodih said:
Awesome picture Mary! Thanks so much! One question, was the picture with brownies made in stoneware or the mini muffin pan? Would it really matter? Does anyone know?
Click to expand...

Thanks for the kind words, Jodi! I made this with the mini muffin pan brownies, but next time I would cut them in half so that they soak up some of the trifle mixture (double yum!).

Jennifer...I received the tip from a director in my cluster, but I'd be willing to bet it was your idea originally! I always am happy to find out the source!

Mary
 
kcjodih said:
Did this have to be adjusted (cool whip added etc) or did it fit perfectly (not too big that you couldn't use the lid, not too small that it looked silly)?
Click to expand...

It was like Baby Bear's stuff--just right. :)
 
I made the Cappuccino Mousse Trifle last night for a show and it was VERY tasty! I loved it!
 

Frequently Asked Questions

What is a trifle, and why is it a popular dessert for March?

A trifle is a layered dessert that typically consists of sponge cake, custard, fruit, and whipped cream. It's popular in March, especially around springtime celebrations, because it showcases fresh seasonal fruits and can be made in large batches for gatherings like Easter or St. Patrick's Day.

What ingredients do I need for a classic trifle recipe?

A classic trifle recipe usually includes sponge cake (like pound cake or ladyfingers), custard (store-bought or homemade), fresh fruits (such as strawberries, blueberries, or bananas), and whipped cream. You can also add sherry or fruit juice for added flavor.

Can I make a trifle ahead of time?

Yes, you can make a trifle ahead of time! In fact, it's often recommended to allow the flavors to meld together. You can assemble the trifle a day in advance and store it in the refrigerator. Just add the whipped cream layer right before serving to keep it fresh and fluffy.

What are some variations of trifle for March?

For March, consider using seasonal ingredients like lemon curd, key lime pie filling, or even chocolate pudding with mint for a St. Patrick's Day theme. You can also incorporate layers of crushed cookies or nuts for added texture and flavor.

How can I make a trifle healthier?

To make a trifle healthier, you can use whole grain or gluten-free cake options, substitute Greek yogurt for whipped cream, and load it with fresh fruits while reducing added sugars. You can also use sugar-free pudding mixes for the custard layer.

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