Creole Christmas Trifle

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Absolutely wonderful and it filled 2 regular trifle dishes. Guests raved about it. I followed the recipe completely but I'm not convinced that I couldn't have had the same result using store-bought macaroons and will try that short cut next time. I used parchment paper and had no problem with sticking of macaroons but the drying them out for 12 hours is a nuisance.

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It's a good thing I licked the spoon after I made this recipe or I wouldn't not have known how good it was. The family saw it in the frig before I served and it was gone it a blink. I made it for Christmas dinner after seeing Emeril make it on tv. I just need to have another dinner to make it again. It was awesome

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The individual components of the trifle was good. The macaroon by itself was tasty, as was the custard. But the end result after it was all put together was way too sweet. Also, the recipe made so much custard(which tasted just like coconut cream pie filling that trifle was more like a pudding...studded with big chunks of coconut. I will be making trifle again, but not with this recipe.

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I made this for Christmas dessert. I had to hide the macaroons so there would be enough left to assemble the trifle. My 21 year old son who is not crazy about coconut ate a macaroon fresh out of the oven and said "this is the best thing I have ever eaten." I omitted the Grand Marnier as the family does not like it, as well as the coconut in the pudding. It was fabulous. Next time I will make it in individual mini trifle glasses to size the recipe for the number of guests better and avoid waste.

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I read all the reviews for this recipe. Only 1 mentioned that they had trouble with cookies sticking. Today I decided to make the macaroons. I first tried wax paper, then foil coated with cooking spray and flour. I had to throw them out-cookies stuck. Definitely use parchment paper. I will made the filling the day before and assemble the trifle on Christmas day-we love coconut and are looking forward to the finished product.

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Emeril,

How far ahead can the Trifle be prepared and still be just a fresh? The night before a Christmas dinner around 5?

Could you please do a cookbook of "Day Before Holiday Meals?"
I like to:
shop 5 days before
food prep(chopping, meats, etc 2 days before
peel potato's and assemble dishes the day before

Christmas Day, put meat in oven, mash pot's, take out of fridge, done.

After years of being exhaused by the time dinner's ready, if I cannot do it ahead, I don't make it.

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I have made this recipe several times from scratch and followed the recipe exactly and I have also cheated and used instant coconut pudding when I needed to save time. And I have used other types of berries & fruits- stawberries, blueberries, blackberries,kiwi, starfruit and rasperry in combination and seperately.

What makes this recipe is that wonderful macaroon. I usually make them ahead and let them dry out a little before dipping them. I always have to make two as I have a family member who grabs one. Usually it barely makes it to the table as my other family and friends usually grab spoons and start eating the other one out of the bowl as a group.. I haven't made this for several years and I have gotten request for this Christmas so I am going to joyfully make this again this year.

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Perfect recipie will try!

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I made this for our company party last year and used a simple syrup with orange zest instead of the liquer. It was wonderful and simple to make. They have already requested it for this years party.

Thanks

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The pudding in this trifle was sooo delicious as were the macaroons. I used a rather wide trifle bowl, so I think some of the great flavor of the pudding was lost in the thinner layers. Also, adding the Grand Marnier as called for in the recipe produced some pools of rather strong liquer in the trifle, although most didn't seem to mind! I will definitely make this again but add a layer of whipped cream in the middle of the trifle and use my taller, slimmer trifle bowl so that the pudding can stand out more. Also, the pudding would be great in a coconut cream pie with just a bit more coconut.