Best 2 Italian Pineapple Trifle Recipes

Indulge in the symphony of flavors and textures with our exquisite Italian Pineapple Trifle, an iconic dessert that captivates the senses. This delightful trifle features layers of moist sponge cake soaked in a luscious pineapple syrup, creamy custard, whipped cream, and the crowning glory—fresh pineapple chunks. The vibrant colors and tropical aroma of pineapple harmonize perfectly with the rich custard and fluffy whipped cream, creating an irresistible treat. Our recipe collection offers variations to suit every palate, including a classic Italian Pineapple Trifle, a no-bake version for effortless preparation, and a gluten-free alternative for those with dietary restrictions. Embark on a culinary journey and discover the perfect recipe to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

PINEAPPLE ORANGE TRIFLE

Pineapple Orange Trifle image

Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup sweetened shredded coconut, toasted

Steps:

Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

TROPICAL TRIFLE WITH FRESH PINEAPPLE

Tropical Trifle with Fresh Pineapple image

A refreshing and delicious tropical trifle made from fresh pineapple.

Provided by RENEEWENA

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 2h5m

Yield 15

Number Of Ingredients 9

Ingredients

4 tablespoons vanilla custard powder
4 cups milk
2 tablespoons white sugar
1 fresh pineapple, cut into 1/2-inch pieces
water to cover
1 tablespoon brown sugar
½ teaspoon ground cinnamon
2 (12 ounce) loaves prepared pound cake, crusts trimmed and cut into 1/2-inch squares
1 cup heavy whipping cream, whipped

Steps:

Mix custard powder with a few tablespoons cold milk in a bowl.
Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 43.7 g, Cholesterol 127.4 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 268.6 mg, Sugar 30.1 g

Tips:

To make the trifle ahead of time, assemble it up to 24 hours in advance. Cover it tightly and refrigerate. Let it come to room temperature for 1 hour before serving.
For a boozy trifle, add 1/2 cup of your favorite liqueur, such as amaretto, rum, or Grand Marnier, to the pineapple juice.
If you don't have a trifle bowl, you can use a large glass bowl or even a 9x13 inch baking dish.
Feel free to use any type of fruit you like in this trifle. Some other good options include strawberries, raspberries, or blueberries.
To make the whipped cream, you can use heavy cream or whipping cream. If you use heavy cream, you will need to whip it for a little longer until it reaches stiff peaks.

Conclusion:

This Italian pineapple trifle is a delicious and easy dessert that is perfect for any occasion. It is made with layers of pound cake, pineapple, whipped cream, and custard. The trifle is then topped with toasted almonds and maraschino cherries. This trifle is sure to be a hit with your family and friends.