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La Belle Cuisine
Patriotic Berry Trifle
Recipe courtesy Sunny Anderson
for Food Network Magazine
Food Network Magazine - One Year Subscription
Prep Time: 35 min
Yield: 8-10 servings
1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan
over medium-high heat, stirring, until the sugar dissolves. Remove
from the heat and stir in the almond extract.
Brush both sides of each slice of cake with the syrup. Cut the slices
into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer
on medium speed until smooth and light. Add the cream and beat on
medium-high speed until smooth and the consistency of whipped
cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish.
Sprinkle evenly with a layer of blueberries. Dollop half of the cream
mixture over the blueberries and gently spread. Top with a layer of
strawberries. Layer the remaining cake cubes on top of the straw-
berries, then sprinkle with more blueberries and top with remaining
cream mixture. Finish with the re- maining strawberries and blue-
berries, arranging them in a decorative pattern. Cover and refrigerate
1 hour.
Featured Archive Recipes:
Lemon Curd and Blueberry
Trifle
Lemon Curd Trifle
with Fresh Berries
Mixed Berry Trifle
Strawberry Cheesecake
Trifle
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