berry trifle

Name: Berry Trifle
Prep time: 35 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) blueberries; 4 cup(s) strawberries; 2 cup(s) raspberries; 1 - lemon, juiced; 1/3 cup(s) plus 2/3 cup sugar; 1 3/4 teaspoon(s) cornstarch; 1 - premade angel food cake, cut into 1-inch cubes; 1 1/2 pound(s) cream cheese, at room temperature; 2 cup(s) heavy cream; 1/2 teaspoon(s) almond extract

(2 RATINGS)

160 Pinches 4 Photos

Jolayne Cooper

Americus, GA

Updated on Jun 5, 2012

I wanted a really good berry trifle and was searching through recipes. I found a couple that sounded good, so I took parts of each and made a really good trifle. When I first served this, one of the young men at the table said, "That dessert looks heavenly." There was nothing left at the end of the meal.

Rate

prep time 35 Min

cook time 5 Min

method Refrigerate/Freeze

yield 8-10 serving(s)

Ingredients

2 cups blueberries
4 cups strawberries
2 cups raspberries
1 - lemon, juiced
1/3 cup plus 2/3 cup sugar
1 3/4 teaspoons cornstarch
1 - premade angel food cake, cut into 1-inch cubes
1 1/2 pounds cream cheese, at room temperature
2 cups heavy cream
1/2 teaspoon almond extract

How To Make berry trifle

Step 1

Place the berries into a large bowl and sprinkle with the lemon juice. Lightly toss.

Step 2

Combine the berries, 1/3 cup sugar, and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as it cools.
Step 3

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer until smooth and light. Add the cream and almond extract, and beat on medium-high speed until smooth and the consistency of whipped cream.
Step 4

To assemble the trifle, spoon a layer of the cream mixture into a large trifle or glass bowl. Add a layer of the angel food cake. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of cream. Cover and refrigerate until ready to serve.
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