Featured at: ManKitchenRecipes.com
Recipe ID: 196 Summer Berry Trifle
Description
Ingredients
- 3/4 cup (8 oz) seedless raspberry jam
- 1 quart (1-1/2 pounds) strawberries, hulled and cut into 1/4-inch slices
- 1 pint (12 oz) raspberries
- 1 pint (12 oz) blueberries
- 16 ounces cream cheese (preferably Philadelphia brand), at room temperature
- 1-3/4 cups confectioners' sugar
- 1-1/2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
- Fresh mint spring, for garnish (optional)
Instructions
- Set aside a few berries for topping the trifle.
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
- Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with 1/3 of the berry-jam mixture (including 1/3 of the juices), then 1/3 of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
- Recipe by Jennifer Segal @ onceuponachef.com
- Servings
- Cooking Time in Minutes
- Preparation Time in Minutes
- 8-10
- 25 plus 8 hour chill time
- 25