Good Morning America Recipes

Emeril's Christmas Trifle

Emeril Lagasse's Holiday Dessert

GMA Recipes Dessert
Servings:Over 8
Difficulty: Moderate
Cook Time: min

This layered luxury will wow your family. Perfect for Christmastime or anytime, try Emeril's Creole Christmas Trifle.

STOCKING TIP- Make the macaroons in advance, as they have to sit out for about 12 hours to dry.


  • Macaroons (Makes 6 dozen)
  • 10 2/3 cups sweetened flaked coconut (two 14 ounce bags)
  • 4 teaspoons pure vanilla extract
  • 2 cans sweetened condensed milk (14 ounces each)
  • Filling (Makes 8 cups)
  • 1 quart milk
  • 2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 10 large egg yolks, beaten
  • 1/2 cup cornstarch
  • 1/2 cup cold water
  • 2 cups sweetened flaked coconut
  • 2 tablespoons unsalted butter
  • Trifle
  • 1 quart heavy cream
  • 1/4 cup granulated sugar
  • 1 cup Grand Marnier (or other orange flavored liqueur)
  • 6 pints fresh raspberries, rinsed and patted dry
  • Cooking Directions


    Thoroughly combine the coconut, vanilla, and condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon, onto parchment- or waxed paper - lined baking sheets about 1/2 inch apart.

    Bake until lightly toasted and golden about 15 minutes.

    Removed the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.


    Combine the milk, sugar and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a gentle boil or simmer after about 5 minutes, take 1 cup of the milk-and-sugar mixture and add it to the yolks. Whisk to blend well.

    Slowly add the yolks to the milk-and-sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture tot he saucepan, whisking constantly for 1 minute. Using a wooden spoon, continued stirring for about 2 minutes.

    Add the coconut and continue the stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes. Pour the mixture into a glass bowl. Cover the plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.


    Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.

    Beat the coconut cream with a wire whisk until it is smooth. Set aside.

    Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper.

    Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl.

    Top the cream filling with 8 to 10 macaroons, placing them snugly against each other.

    Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled.

    Recipe copyright ©1999 by Emeril Lagasse

    Recipe Summary

    Main Ingredients: coconut, vanilla, raspberries, grand marnier

    Course: Dessert, Cookies

    Other Recipes That You Might Like
    Twin Chefs' Mandarin Pecan and Cranberry Trifle
    A Festive Trifle That is Pretty and Healthy
    English Trifle with Poached Pears and Raspberries
    Emeril Lagasse's Christmas Treat
    Y2K Trifle
    Sara Moulton's Sweet Ending
    Christmas Cherry Trifle
    President Bush and First Lady Laura's Favorite Christmas Dessert
    Emeril's Strawberry Trifle
    Turn Summer Fresh Fruits Into Scrumptious Desserts
    Emeril's Chewy Ginger Cookies
    Perfect for the Next Cookie Swap
    Emeril's Gluten-Free Peanut Butter-Chocolate Chip Cookies
    You'd Never Know They're Gluten-Free
    Pumpkin Trifle With Walnuts and Butterscotch Sauce
    Emeril Lagasse's Unique and Tasty Holiday Dessert
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS