Patriotic Berry Trifle
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
68
Spice
48
Sweetness
56
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
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
2
Remove from the heat and stir in the almond extract
3
Brush both sides of each slice of cake with the syrup
4
Cut the slices into 1-inch cubes
5
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light
6
Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream
7
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish
8
Sprinkle evenly with a layer of blueberries
9
Dollop half of the cream mixture over the blueberries and gently spread
10
Top with a layer of strawberries
11
Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture
12
Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern
13
Cover and refrigerate 1 hour
14
Photograph by Steve Giralt