With Memorial Day behind us and Independence Day on the horizon, not to mention the general fun of Summer I thought this recipe would be perfect to share. I love trifles, they are easy to make, look fantastic, and taste great - the perfect combination for Summer entertaining. I got this recipe from the Food Network. Enjoy!
Patriotic Berry Trifle
Ingredients:
1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice {this means from lemons - not lemon shaped bottles}
1/4 teaspoon almond extract {I prefer Nielsen Massey brand}
1 angel food cake, cut into 1 inch slices {I like to make my own the night before but if you're pressed for time a good quality store-bought one can easily work}
1 pound cream cheese {or mascarpone for a fuller flavor}
2 cups heavy cream, at room temp
2 pints blueberries {we like to get our berries from the local farmers market, the quality is better, it's organic, and you're supporting local farmers}
2 pints strawberries, hulled & sliced
Directions:
1. 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.
2. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
3. 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.
4. 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 strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
Ingredients:
1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice {this means from lemons - not lemon shaped bottles}
1/4 teaspoon almond extract {I prefer Nielsen Massey brand}
1 angel food cake, cut into 1 inch slices {I like to make my own the night before but if you're pressed for time a good quality store-bought one can easily work}
1 pound cream cheese {or mascarpone for a fuller flavor}
2 cups heavy cream, at room temp
2 pints blueberries {we like to get our berries from the local farmers market, the quality is better, it's organic, and you're supporting local farmers}
2 pints strawberries, hulled & sliced
Directions:
1. 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.
2. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
3. 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.
4. 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 strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
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