Trifles in cups

Desserts in cups, or in other words - trifles, came to us from England and quickly gained popularity, which is not at all surprising. After all, this dessert consists of layers of delicate impregnated biscuit dough, airy cream and various fillings (for example, berry confit, nuts, chocolate and much more). This dish is very practical and convenient to serve for large companies, because it is very easy to calculate the number of servings.

Snickers trifle in cups

Desserts in cups - trifles - are an ideal solution for large celebrations, especially such as anniversaries and weddings. The cakes are served in portions and are a layered dessert with a Snickers flavor that will appeal to both adults and children.

1. 
   How to prepare trifles in cups at home? For sponge cakes, break the eggs into a mixer bowl and add granulated sugar.
2. 
   Add softened butter (it is recommended to remove it from the refrigerator first, about 2 hours in advance).
3. 
   Mix milk with vegetable oil and pour into a bowl.
4. 
   To prepare the dry mixture, sift the wheat flour into a separate container, mix with soda and cocoa powder - mix thoroughly and add to the rest of the ingredients.
5. 
   Beat with a mixer until smooth (about 3 minutes), add vinegar and stir again.
6. 
   Grease a baking dish with high sides with oil, pour out the dough and place in the oven for 40 minutes preheated to 180 degrees. Let the finished biscuit cool slightly and cut into 3 cake layers of equal thickness.
7. 
   We place plastic cups for dessert next to each other on the table for maximum convenience and speed of action. If there is no plastic container, it can be replaced with glass glasses or glasses.
8. 
   Let's make the cream. Place all the ingredients for the cream into the mixer bowl, except cocoa powder - mix well, transfer ½ of the mixture into a pastry bag and put on a shaped nozzle.
9. 
   Pour cocoa powder into the remaining cream, stir and place in a second pastry bag with a nozzle.
10. 
    Using a plastic cup for cakes, cut out circles from the sponge cake (the quantity should be equal to the portions), and turn the remaining cake layers into crumbs.
11. 
    To enhance the aroma, fry the peanuts in a dry frying pan and let them cool a little.
12. 
    We begin to fill the glasses with light cream: squeeze out neat flowers of the same size. Appearance is very important, as the side walls will be visible.
13. 
    Sprinkle biscuit crumbs on top. We do this in such a way that the crumbs completely cover the cream.
14. 
    The next layer is chocolate syrup - it will saturate the biscuit and the finished dessert will be moist.
15. 
    Next comes the cream with cocoa powder - squeezed out in the shape of a rose.
16. 
    Place the salted caramel in a pastry bag, cut off the corner and evenly distribute the caramel over the dark cream.
17. 
    We put the nuts in a bag and use a rolling pin to crush them, then pour the chopped peanuts into each cup.
18. 
    We close the dessert with pre-cut biscuit circles.
19. 
    We soak the cake with syrup again, fill it with caramel and sprinkle with nuts.
20. 
    The last layer is white cream - we make beautiful roses using a curly nozzle. At this stage, the cups should already be filled almost to the very edge.
21. 
    Decorate each serving with fresh berries, sprinkle with finely grated chocolate, and optionally sprinkle with crushed nuts. Bon appetit!

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Homemade Red Velvet Trifles

A tender and moist delicacy, ideal for large groups - trifles, there are a great many fillings, but today we will talk about red velvet. Bright sponge cakes soaked in airy cream are incredibly tasty and beautiful.

Cooking time – 3 hours 10 minutes

Cooking time – 1 hour 40 minutes

Portions – 12.

Ingredients:

• Flour – 220 gr.
• Granulated sugar – 180 gr.
• Kefir – 180 ml.
• Vegetable oil – 120 ml.
• Eggs – 2 pcs.
• Soda – 2/3 tsp.
• Baking powder – 2/3 tsp.
• Cocoa powder – 1 tsp.
• Granulated vanilla sugar – 1 tsp.
• Red dye (helium) – 1 tube.
• Starch – 2 tsp.
• Strawberries – 1 kg.
• Cream – 500 ml.
• Mascarpone cheese - 350 gr.
• Powdered sugar – 100 gr.

Cooking process:

1. Prepare the biscuit. In kefir, dilute baking soda with baking powder, add vegetable oil and mix well. Important: all ingredients must be at room temperature.

2. In a separate container, combine eggs and granulated sugar - beat with a mixer until the sweet crystals are completely dissolved. When the mass acquires a white tint, add vanilla sugar and 1 teaspoon of dye - stir again and, if necessary, add more dye to achieve the desired color.

3. Sift the flour and mix with cocoa powder. Afterwards, we proceed to mixing all the components for the biscuit, but we do it gradually for the highest quality mixing. First, add 1/3 of the flour to the red mass and pour in kefir and soda, stir and repeat until all the components are in one container and mix until smooth.

4. Pour the finished dough into a silicone baking dish, pre-greased with vegetable oil, and place in the oven for 40-50 minutes at 180 degrees. Readiness can be easily checked with a toothpick.

5. While the cakes are baking, prepare the confiture. Bring frozen or fresh strawberries to a boil in a saucepan, add starch diluted in water, stir and cook for exactly 60 seconds. Remove from heat and let cool completely at room temperature.

6. Let's make the buttercream.Beat the cold cream with a mixer and gradually add powdered sugar, without stopping stirring. When the sweet mass begins to become thicker, slowly add the cheese in small parts.

7. Let's start assembling desserts. We cut out circles from the biscuit using glasses in which the delicacy will be collected. Cut out 12 identical circles.

8. Squeeze a little cream onto the bottom of the glass, place a circle of red cake and another layer of cheese cream. Next comes strawberry confiture, cream and sponge cake, which should be “drowned” a little in the previous layer. Decorate each portion with scarlet biscuit crumbs and leave in the refrigerator for 20-30 minutes for maximum soaking. Bon appetit!

Chocolate trifles in cups

Chocolate desserts in cups, made from rich chocolate sponge cake, soaked in ripe cherry confiture - this is exactly the delicacy that everyone who has time to try it will surely enjoy. It will “make it”, because the cherry-chocolate trifles are the first to “fly away” from the table.

Cooking time – 1 hour 30 minutes

Cooking time – 40 min.

Portions – 6.

Ingredients:

• Granulated sugar – 250 gr.
• Flour – 150 gr.
• Kefir – 100 ml.
• Cocoa powder – 30 gr.
• Coffee (natural) – 200 gr.
• Vegetable oil – 50 ml.
• Eggs – 1 pc.
• Soda – 1 tsp.
• Baking powder – 1 tsp.
• Salt – 1/3 tsp.
• Granulated vanilla sugar – 10 gr.
• Cognac – 1 tbsp.
• Cherry – 250 gr.
• Starch (corn) – 15 gr.
• Curd cheese – 180 gr.
• Cream (at least 33%) – 100 ml.
• Powdered sugar – 50 gr.

Cooking process:

1.We prepare the components according to the list: first of all, we will prepare the biscuit, the ingredients for its preparation should be at room temperature, everything except 100 milliliters of coffee, it should be hot. Preheat the oven to 180 degrees and line the baking dish with parchment paper.

2. In a deep container, mix eggs, granulated sugar, vegetable oil, vanillin and kefir - mix until smooth using a whisk. Important: all sweet crystals must dissolve.

3. In another bowl, combine flour, cocoa powder, baking powder, salt and soda - mix the dry ingredients thoroughly.

4. Gradually add the dry mixture into the egg mass and knead until smooth without a single lump. Also pour in 100 milliliters of hot coffee and stir. Pour the dough into the prepared pan and bake for about 35-40 minutes. We take out the finished biscuit, let it cool for 10 minutes and only after that, carefully remove it from the mold.

5. While the chocolate biscuit is cooling, prepare the syrup. In a bowl, combine 100 milliliters of hot coffee, cognac and 50 grams of granulated sugar. Mix the ingredients thoroughly and place on the stove; evaporate the alcohol for 5 minutes.

6. Let's make jam. To prepare it we need berries, starch and 50 grams of granulated sugar.

7. Remove the seeds from the cherries, put them in a saucepan and add sugar - over moderate heat, let the sweet crystals dissolve. We dilute corn starch in three tablespoons of clean water and pour it into the cherries - cook with constant stirring until thickened. Typically, this process takes 2-3 minutes.

8. For the airy cream we need: heavy cream and curd cheese.These two components must be cold.

9. Place cheese and powdered sugar into a container - beat until a homogeneous stable mass is achieved using a mixer, gradually add cream, increasing the intensity of whipping.

10. Let’s start assembling the desserts. We paint the chocolate sponge cake with our hands and place it on the bottom of each glass. Top the sponge cake with one teaspoon of coffee syrup and one teaspoon of cherry confit. Cover the layers with airy cheese cream on top.

11. We duplicate the layers and the final layer must be cream.

12. We decorate desserts to our taste, however, they are ideally combined with fresh berries and grated chocolate. Bon appetit!

PP trifle at home

You need to treat yourself to something very tasty and sweet, for example, trifles. This dessert combines sponge cakes, airy cream and various fillings: from berries to nuts.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

For the biscuit:

• Soft cottage cheese – 90 gr.
• Eggs – 1 pc.
• Rice flour (whole grain) – 60 gr.
• Sweetener – 5 g.
• Cocoa powder – 8 gr.
• Baking powder – 1 tsp.
• Vanillin – 1 pinch.
• Vegetable oil – ½ tsp. (for frying)

For cream:

• Curd cheese – 200 gr.
• Milk – 100 ml.
• Sweetener – 5 g.
• Vanillin – 1 pinch.

For filling and decoration:

• Mango – 170 gr.
• Cocoa powder – 5 gr.

Cooking process:

1. We start cooking with a biscuit and to prepare it, in a deep container we mix all the ingredients indicated in the column “for the biscuit”.

2. Bake the cake in a frying pan greased with a small amount of butter. Cook with the lid closed on both sides for 3-4 minutes on each side.Remove from heat and let cool a little time.

3. At this time, let's make the cream. Combine curd cheese, sweetener, vanillin and milk and mix well. Cut the mango into pieces, and cut the cooled biscuit into small cubes.

4. Let's start assembling. Trifles can be formed both in plastic cups and in bowls. Place several pieces of sponge cake on the bottom of each glass, fill with delicate cream and add fruit. Repeat layers until the very top of the dish.

5. Sprinkle the tops of the desserts with cocoa powder for decoration. Let the treat brew for a bit and enjoy. Bon appetit!

How to make homemade trifle with strawberries?

We prepare delicate vanilla trifles with strawberries - this is an incredibly delicious delicacy that will conquer you from the first spoon. And this dish is prepared very simply and quickly, which makes it even more attractive.

Cooking time – 5 hours 40 minutes

Cooking time – 40 min.

Portions – 12.

Ingredients:

For sponge cake (26 centimeters):

• Eggs – 6 pcs.
• Granulated sugar – 180 gr.
• Flour – 170 gr.
• Corn starch – 40 gr.
• Granulated vanilla sugar – 5 gr.
• Salt – 1 pinch.

For cream:

• Cream 33% - 400 ml.
• Powdered sugar – 100 gr.
• Mascarpone cheese – 250 gr.
• Vanilla sugar or vanillin - optional.

Filling:

• Fresh or frozen strawberries – 300 gr.
• Lemon juice – 1 tsp.
• Granulated sugar – 3-4 tbsp.
• Corn starch – 1-1.5 tsp.

For the syrup:

• Water – 100 ml.
• Granulated sugar – 100 gr.
• Lemon juice – 1 tsp.

Cooking process:

1. We start cooking with a biscuit. Preheat the oven to 180 degrees and line the pan with a parchment baking sheet. Carefully break the eggs and separate the whites from the yolks.We sift the flour, thereby saturating it with oxygen. Add a little salt to the whites and begin to beat with a mixer, gradually increasing the speed to maximum. When dense peaks form, begin adding sugar and vanillin and continue beating until the consistency of meringue (5-7 minutes).

2. Reduce speed and gradually add yolks - continue beating. Next, add the dry ingredients and mix everything until smooth using a silicone spatula.

3. Pour the dough into the mold and bake for 25-30 minutes. Checking for doneness is very simple: pierce the biscuit with a toothpick, and if it comes out clean and dry, remove from the oven.

4. Carefully remove the hot biscuit from the mold and let it cool a little.

5. While the cake is cooling, prepare the filling. Cover the berries with half the sugar and lemon, put on the fire, blend with a blender until smooth and cook for 60 seconds after boiling. Mix the second part of the sugar with starch and pour it into the strawberries - simmer for another minute. To make the syrup, combine water and sugar in a saucepan. Place over medium heat, bring to a boil, stirring occasionally, and simmer for 1 minute; when finished, add lemon juice. Then pour the syrup into another container, cover with a plate and leave to cool.

6. Let's make the cream. To prepare it, you need to cool the whisk and the container in which the whisking will take place in advance. In a mixer bowl, mix cheese, cold cream, vanilla sugar and powdered sugar.

7. Beat, gradually increasing speed, until thick.

8. Place the cream and strawberry confit into two pastry bags for convenience.

9.We cut the biscuit into three cake layers of equal thickness and cut out 24 circles from them: 12 in diameter, like the bottom of the cup and 12 in diameter, like the top.

10. Let's start assembly. Squeeze a little white cream into the bottom of each glass.

11. Next, a circle of sponge cake with a smaller diameter.

12. Soak in sweet syrup.

13. Cream again.

14. And a layer of strawberry filling.

15. Cover the berry confit with cheese cream.

16. Repeat with all cups.

17. Place a large sponge circle on top of the cream and soak it in syrup.

18. Cover the top with cream in an even layer or use a curly nozzle and plant stars or flowers.

19. Decorate to your liking and put it in the refrigerator to soak for 4-5 hours, or better yet overnight. Bon appetit!

Step-by-step recipe for making trifle with cherries

Just once, having prepared cherry trifle with chocolate cakes, you will repeat this recipe again and again. And that’s all, because this is an incredibly delicious recipe, which is quite simple to prepare, and only available ingredients are required from the ingredients.

Cooking time – 2 hours 10 minutes

Cooking time – 1 hour 30 minutes

Portions – 8.

Ingredients:

For the biscuit:

• Eggs – 3 pcs.
• Salt – 1 pinch.
• Granulated sugar – 120 gr.
• Flour – 90 gr.
• Cocoa powder – 20 gr.
• Baking powder – 1 tsp.
• Milk – 60 ml.
• Vegetable oil – 40 ml.

For cream:

• Cream 33% - 500 ml.
• Condensed milk – 100 ml.

For filling:

• Cherry (pitted) – 300 gr.
• Granulated sugar – 3 tbsp.
• Cognac – 50 ml.

Cooking process:

1. We start with a biscuit. To prepare it, break the eggs into a deep container, add granulated sugar and a pinch of salt.

2.Beat the above components with a mixer until the volume increases and the consistency thickens. This process will take 8 to 10 minutes.

3. In a separate bowl, mix the dry ingredients: flour, baking powder and cocoa powder.4. Sift the dry mixture through a sieve into the egg-sugar mixture.

5. Pour in the milk and beat again at the minimum speed of the mixer until a homogeneous and smooth mass.

6. Lastly, add vegetable oil and mix.

7. Line a baking dish or cooking ring with a sheet of parchment paper.

8. Pour the dough into the mold and knock it on the table several times to release all the oxygen bubbles.

9. Bake at 180 degrees for 40-45 minutes. Cool the finished biscuit, cut it lengthwise (into two layers of equal thickness) and cut into small cubes.

10. Let's do the cherries and syrup. Remove the seeds from the berries and place them in a saucepan, add granulated sugar and pour in cognac.

11. Bring the berry mass to a boil over low heat and cook for a few more minutes, stirring occasionally. Cool the cherries and syrup to room temperature.

12. Before assembling the trifles, prepare the cream. Beat cold heavy cream with a mixer until stiff peaks form.

13. Pour 100 milliliters of cold condensed milk into the thick creamy mass and beat for another 4-5 minutes.

14. Let's start forming desserts. Place 1-2 tablespoons of air cream on the bottom of the cups.

15. Add a few pieces of chocolate biscuit.

16. Place a spoonful of berries and soak in syrup.

17. Repeat layers until the entire glass is filled, all the way to the top. It is important that the outermost layer is cream - decorate with biscuit crumbs and cherries.Bon appetit!

Trifle "Tiramisu" at home

You don’t have to be a pastry chef or have special equipment to delight yourself and your family with original desserts. To prepare portioned delicacies - trifles, we only need desire and a little free time.

Cooking time – 4 hours 30 minutes

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Mascarpone cheese - 500 gr.
• Cookies “Lady fingers” – 16 pcs.
• Powdered sugar – 80 gr.
• Liqueur – 20 ml.
• Eggs – 4 pcs.
• Espresso coffee - 50-70 ml.
• Cocoa powder – 30 gr.
• Salt – 1 pinch.

Cooking process:

1. Prepare a delicate cream. Carefully break the eggs and separate the whites from the yolks. Beat the white component of the egg with powdered sugar until white.

2. Mash the cheese with a spoon or spatula until smooth and mix with the yolks.

3. Add a pinch of salt to the whites and beat with a mixer until stable peaks form. Slowly stir the whites into the mixture of cheese and yolks.

4. Pour boiling water over the coffee, add a little liqueur and stir.

5. Fill cups, goblets or bowls with cream to a quarter of the total volume.

6. Dip the cookies in coffee and place them on top of the cream. The cookies should be dipped carefully: they should not get too wet, but at the same time, they should be saturated with liquid.

7. Cover the “lady fingers” with a second layer of cream.

8. Sprinkle the top generously with cocoa powder.

9. Place the finished dessert in the refrigerator for at least 4 hours for maximum soaking, and then serve. Bon appetit!

A simple and delicious trifle with cookies

Raspberry trifle with cookies is exactly the dessert whose recipe will be recognized by everyone who tries this delicacy.The cooking process is simple, so even an inexperienced cook can handle it, and you will be 100% satisfied with the result!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Chocolate cookies – 200 gr.
• Cream (at least 33%) – 200 ml.
• Raspberries (frozen) – 200 gr.
• Granulated sugar – 100 gr.
• Water – 50 ml.

Cooking process:

1. Prepare raspberry caramel. Place the frozen berries in a saucepan or saucepan with a thick bottom, add 50 milliliters of water and bring to a boil.

2. Grind the hot raspberries through a fine sieve to get rid of the seeds.

3. Return the syrup to the pan and add granulated sugar (50 grams).

4. Cook over medium heat for 10-15 minutes, stirring constantly.

5. Pour the resulting “caramel” into a separate bowl and allow a little time to cool completely at room temperature.

6. Grind any chocolate cookies.

7. Whip the cream to stiff peaks and a minute before it’s ready, add the remaining sugar and mix thoroughly again.

8. Place some buttercream into cups (the bottom should be completely covered).

9. Drizzle with raspberry “caramel”.

10. Place a layer of crushed cookies and cover with cream.

11. Next, a layer of caramel, cookies, buttercream and more caramel.

12. We move a toothpick or skewer along the top, making circular movements, to “create” a pink and white pattern. Place the trifles in the refrigerator for at least 2 hours for complete soaking. Bon appetit!

How to make curd trifle at home?

Trifle is a layered dessert that came to us from distant England.The delicacy can be prepared and served in different ways, but today we present to your attention a recipe for a dish with curd cream, cherry filling and condensed milk.

Cooking time – 2 hours 45 minutes

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Cottage cheese – 500 gr.
• Condensed milk (with cocoa) – 200 ml.
• Cherry (pitted) – 300 gr.
• Eggs – 2 pcs.
• Granulated sugar – 75 gr.
• Flour – 75 gr.

Cooking process:

1. We start cooking by preparing a biscuit. We prepare the required amount of bulk components and get started.

2. Carefully break the eggs and separate the whites from the yolks. Beat the yolks with granulated sugar until white and add flour - mix well.

3. In the bowl of a mixer, combine the whites and powdered sugar - beat until peaks form.

4. Slowly add the whipped whites into the dough and stir.

5. Pour the dough into a baking dish with high sides and bake for half an hour at 180 degrees. Afterwards, cool the biscuit to room temperature.

6. Place cottage cheese and condensed milk in a mixer bowl.

7. And mix thoroughly until smooth.

8. Prepare a clean and dry glass bowl or mold, and cut the tall sponge cake into three cake layers of equal thickness.

9. Paint one cake layer by hand and place it on the bottom of the container.

10. Generously coat the top with sweet curd mixture.

11. And randomly lay out the berries.

12. Next, again biscuit, cottage cheese and cherries.

13. Repeat the layers three times, so that the cherry completes the composition.

14. Place the completed form in the refrigerator for at least two hours to completely soak.

15. After the time has passed, put the finished dessert into portioned cups or glasses and our trifles are ready. Bon appetit!

Tender and airy carrot trifles

Making tender, moist and fluffy carrot cake trifles with cream and cream cheese filling is very simple, all you need is the necessary ingredients and a little free time.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 6-7 pcs.

Ingredients:

• Eggs – 2 pcs.
• Granulated sugar – 250 gr.
• Vegetable oil – 180 ml.
• Salt – 1 pinch.
• Flour – 250 gr.
• Baking powder – 1 tsp.
• Soda – 2/3 tsp.
• Nutmeg – ½ tsp.
• Ground cinnamon – ½ tsp.
• Carrots – 250 gr.
• Walnut – 70 gr.

For cream:

• Cream (at least 33%) – 150 ml.
• Curd cheese – 200 gr.
• Granulated sugar – 60 gr.

For decoration:

• Berries/fruits - to taste.

Cooking process:

1. We start with a biscuit and to prepare it in a deep container we combine finely chopped carrots, eggs and granulated sugar (pre-beat together until white foam), vegetable oil, flour sifted with baking powder, soda, a little nutmeg, cinnamon and crushed walnut kernels. Mix all components thoroughly using a spatula.

2. Pour the dough into two molds of the same diameter and place in the oven at 160 degrees for about 25-30 minutes.

3. Cool the finished cakes and break them with your hands or cut them into small pieces. Place a small handful at the bottom of each glass.

4. Mix cold heavy cream with cheese and sugar - beat with a mixer for several minutes and transfer to a pastry bag with a shaped nozzle. Pour some cream into glasses.5. Alternate layers of cream until the dishes are completely filled.

6.Decorate the top with fresh berries or fruit slices, and sprinkle with grated chocolate if desired. Bon appetit!