Red, White, and Blueberry Trifle
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer."As previous reviewer mentioned, I also replaced the pound cake with an angel food cake and skipped over the lemon syrup. I added 1 tbsp of lemon juice to the cream mixture to give it a bit more zest. I would suggest to double the amount of cream mixture to have enough for two layers or, as I did, use a layer of instant chocolate pudding." - fuchsr
Yield: 6 Servings Ready in 1 hours, 30 minutes
favorite of 147 people 135 people want to try
Verified by stevemur
Red, White, and Blueberry Trifle Preparation
1) Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. let cool completely, then brush over both sides of cake slices. Quarter each slice.
2) With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3) Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spook half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blue-berries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4) Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
*Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
*3cups blueberries = Three 1/2-pint containers
*3cups raspberries = Two 6oz containers
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