Recipe by Sharon123
This is from Sunny Anderson via Food Network magazine. Just in time for summer!
Top Review by JackieOhNo!
This was really delightful and made a lovely presentation, despite my missteps. First of all, when I started to assemble this, I discovered my trifle bowl was going to be far too small (you really need a large bowl, probably bigger than a normal trifle bowl). Halfway through, I had to transfer to a larger bowl, which actually inverted all the layers. I finished up in the larger bowl, but found I did not need to use all of the cake. It ended being just right, though. I used Neufchatel for the cream cheese (to keep the calories and fat down). This was super tasty without being overly sweet. The berries made it very refreshing, and I have to say it was a big hit with my guests. This would be equally delicious using other fruits, I'm sure. Thanks for posting this. Made for Please Review My Recipe Tag Game.
- 1⁄4 cup sugar plus 2/3 cup sugar
- 1⁄4 cup fresh lemon juice
- 1⁄4 teaspoon almond extract (or vanilla extract)
- 1 premade angel food cake, cut into 1 inch slices
- 2 (8 ounce) packages cream cheese, room temperature (1 pound)
- 2 cups heavy cream, room temperature
- 2 pints blueberries
- 2 pints strawberries, hulled and sliced (or or and raspberries)
Directions See How It's Made
- Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract.
- Brush both sides of each slice of cake with the sugar/water syrup. Cut the slices into 1-inch cubes.
- 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.
- 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.