Best 8 Eggnog Trifle Recipes

EGGNOG GINGERBREAD TRIFLE

Steps:

• Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
• Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
• Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

TIRAMISU EGGNOG TRIFLE

Steps:

• Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
• Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
• Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
• Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
• Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)
• *Available at Italian markets, specialty foods stores, and some supermarkets.

EGGNOG TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

EGGNOG TIRAMISU TRIFLE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese., In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture., Place chocolate chips in a food processor; cover and process until finely chopped., In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

TIRAMISU EGGNOG TRIFLE

Steps:

• Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
• Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
• Remove bowl from over water.
• Whisk mascarpone, 1 container at a time, into warm custard until blended.
• Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
• Fold in mascarpone mixture.
• Bring 1 cup water to simmer in small saucepan.
• Remove from heat.
• Add 2 tablespoons sugar and espresso powder; stir to dissolve.
• Mix in liqueur.
• Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
• Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
• Repeat with enough biscuits to go around bottom sides of dish.
• Dip more biscuits and arrange over bottom of dish to cover.
• Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
• Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
• Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
• Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
• Sprinkle remaining ground chocolate over, covering completely.
• Cover and chill overnight.
• Gently press stem end of largest chocolate leaves around edge of trifle.
• Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
• *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
• CHOCOLATE LEAVES:.
• Line large baking sheet with foil.
• Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
• Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
• Arrange chocolate side up on prepared baking sheet.
• Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
• Chill leaves until firm, about 45 minutes.
• Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
• (Can be made 2 days ahead. Cover and keep chilled.)
• Using small artist brush, carefully brush some leaves with gold dust, if desired.
• *Available at cake and candy supply stores.

SPECIAL CHRISTMAS EVE*LYN EGGNOG TIRAMISU TRIFLE

Steps:

• 1. Using a blender or food processor, grind up chocolate chips into almost a powder. In a mixer, blend together the cream cheese, cool whip, pudding and eggnog.
• 2. Layer the bottom of a trifle dish or large glass bowl with vanilla wafers. Sprinkle with some of the coffee (just enough so each cookie is moistened but not drowning). Top with a layer (roughly 1-2 inches thick) of the pudding mixture.
• 3. Sprinkle some chocolate chip powder over pudding. Sprinkle broken up pieces of toffee candy on top of chocolate chip powder.
• 4. Repeat layers until your bowl is full, or you run out of ingredients. Make sure the top layer is the pudding mixture, sprinkled with a bunch of chocolate chip powder and toffee candy, for presentation. There is not an exact science to this. The pudding layer can really be as thick or as thin as you want. It all ends up creaming together in the end. Cover the trifle bowl with plastic wrap and let sit in the fridge overnight. The cookies will need to soften into a cake-like texture. Let it sit in the fridge overnight. The next day, its ready - dig in!

EGGNOG TRIFLE

Steps:

• Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
• Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
• Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
• Refrigerate at least 1 hour or until ready to serve.

WINTER EGGNOG TRIFLE

Steps:

• Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper.
• In large bowl, beat Cake ingredients with electric mixer on medium speed about 2 minutes or until well combined. Spread in pan; bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Place pan on cooling rack to cool completely. While cake bakes and cools, make Cranberry Sauce and Pudding.
• In 2-quart saucepan, heat Cranberry Sauce ingredients to boiling over medium-high heat. Reduce to simmer; cook 5 to 10 minutes or until berries have burst and sauce begins to thicken. Pour sauce into wider bowl to cool. Cover and refrigerate until ready to use.
• In large bowl, beat Pudding ingredients with whisk until combined. Cover and refrigerate until ready to use.
• Cut completely cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and 1 tablespoon powdered sugar with electric mixer on high speed to stiff peaks.
• In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.