Eating In // 4th of July Berry Trifle

The trick to a good trifle is balance. With the layering, you want to make certain to create a good harmony of the sweet cake, tart berries, and cream. When put together, this trio is magic. The beauty of this dessert is that, if you don't want to, you don't even have to turn the oven on. You can buy a pound cake from the supermarket. It also makes for the perfect July 4th treat. It is a seasonal treasure displaying the best of summer's fruit all while being patriotic with it's red, white, and blue layers.

The Goods:
Serves 8-10
  • 1 store bought or homemade pound cake (you can use this recipe)
  • 1 pint heavy cream 
  • 8 oz. cream cheese 
  • 1/2 plus 1/4 cup granulated sugar
  • 2 cups blueberries
  • 1 pint strawberries, hulled and sliced
  • 1/2 pint raspberries
  • 1 cup blackberries 
  • 1 cup raspberry jam 
  1. Beat the cream cheese with the 1/2 cup of sugar with a standing or hand mixer until it resembles whipped cream. In a separate bowl, whip the heavy cream with 1/4 cup of sugar until it is foamy. Add the whipped cream cheese to the heavy cream and beat it until it is nice and fluffy. 
  2. Cut the pound cake into cubes. Rinse all of the berries. Add the raspberries and cut strawberries to a bowl and mix with the raspberry jam. 
  3. Grab a trifle bowl and start layering! Make a layer at the bottom of the dish with the pound cake; add a layer of the strawberries and raspberries and then top with the cream mixture. Pour half of the blueberries and blackberries onto that cream layer. Make another layer with the cake and red berries and then alternate with the blueberries and blackberries. Finish with a layer of cream and top with the remaining berries. I arranged them in a pattern but you can do whatever you want.  You can't really go wrong with the layering as long as the trifle is balanced. Chill or serve immediately (either one works). 

Recipe: Megan Forbes
Photos: Christina Hussey
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