How To Make Angel Food Cake Trifle
This angel food cake trifle is sure to be a crowd-pleaser, with its cheesecake topping and blueberry sauce infused with lemon juice.
- 13ozangel food cake,store-bought or homemade
- fresh mint leaves,for garnish, optional
For Blueberry Sauce:
- ¼cupgranulated sugar
- 1tbsplemon juice,fresh
- 2cupswild blueberries,frozen
For Cheesecake Topping:
- 1½cupsheavy cream
- 12ozcream cheese,sotfened
- ½tspvanilla extract
- ¾cuppowdered sugar
In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries.
Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened.
Let cool then chill completely. To speed up chilling, place it in a bowl in the freezer and stir about every 5 minutes until cold.
In a medium chilled mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form.
In a separate large mixing bowl whip cream cheese, vanilla, and powdered sugar using a hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.
Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups.
Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer.
Top with 1 to 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.
Check out this Angel Food Cake Recipe to learn how to make it.
- Calories: 509.86kcal
- Fat: 31.50g
- Saturated Fat: 18.55g
- Monounsaturated Fat: 8.47g
- Polyunsaturated Fat: 1.43g
- Carbohydrates: 52.70g
- Fiber: 2.24g
- Sugar: 19.93g
- Protein: 6.16g
- Cholesterol: 107.91mg
- Sodium: 519.06mg
- Calcium: 141.75mg
- Potassium: 161.52mg
- Iron: 0.63mg
- Vitamin A: 340.10µg
- Vitamin C: 1.60mg
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