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Celebration trifle

SERVINGS
8 to 10 servings
RATE THIS RECIPE
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SERVINGS
8 to 10 servings
RATE THIS RECIPE
(0)

Ingredients

For simple syrup
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 teaspoon almond extract
  • To assemble
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 teaspoon almond extract
  • 2/3 cup sugar
  • 16 ounce cream cheese, room temperature
  • 2 cup heavy cream, room temperature
  • 1 pint blueberries
  • 2 pint strawberries, hulled and quartered
  • Preparation

    Baking Directions:

    Cut the angel food cake into 1-inch slices, set aside.

    Make the syrup: In a medium sauce pot add sugar, lemon juice, and water.

    Heat on medium high, stirring to dissolve sugar.

    Remove from heat and stir in almond extract.

    Using a brush, lightly coat both sides of each slice of angel food cake.

    Cut all cake slices into 1-inch by 1-inch cubes.

    In a stand mixer with the whisk attachment, cream the sugar and cream cheese until smooth and light.

    Add heavy cream and blend on medium high until smooth and the texture of whipped cream, about 2 minutes.

    Assemble the trifle: Divide all ingredients into thirds when thinking about the layers.

    Make sure each layer is even all the way to the sides of the dish so that layers are apparent.

    Start at the bottom layer with cake, then dollop the cream cheese mixture and gently spread.

    Place the quartered strawberries around the rim of the dish.

    Chop 1 cup of the strawberries and place int eh center.

    Repeat cake and cream cheese layers then top with blueberries.

    For the final fruit layer, create a decorate design using the remaining strawberry quarters and the blueberries.

    Refrigerate for 1 hour.

    Serve alone or with ice cream.

    Tips:

    Special equipment: 13-cup trifle dish