How To Make Summer Berry Trifle
Brighten up your summer parties with this vibrant berry trifle. It features a mixture of strawberries, blueberries, and raspberries and cream cheese.
Serves:
Ingredients
- ¾cupseedless raspberry jam,(8 oz)
- 1qtstrawberries,(1½ lbs), hulled and cut into ¼ inch slices
- 1pintraspberries,(12 oz)
- 1pintblueberries,(12 oz)
- 1½cupsheavy whipping cream cold
- 16ozcream cheese,at room temperature
- 1¾cupsconfectioner’s sugar
- 1tspvanilla extract
- 7ozcrisp lady fingers
- fresh mint spring,for garnish, optional
Instructions
-
Set aside a few berries for topping the trifle.
-
Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while preparing the rest of the recipe, stirring occasionally.
-
In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
-
In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
-
Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary).
-
Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath.
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Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
Nutrition
- Calories:Â 560.91kcal
- Fat:Â 31.16g
- Saturated Fat:Â 17.62g
- Monounsaturated Fat:Â 8.54g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 66.68g
- Fiber:Â 5.40g
- Sugar:Â 42.50g
- Protein:Â 7.06g
- Cholesterol:Â 142.66mg
- Sodium:Â 221.18mg
- Calcium:Â 125.73mg
- Potassium:Â 362.67mg
- Iron:Â 2.97mg
- Vitamin A: 371.25µg
- Vitamin C:Â 56.87mg
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