Triple Berry Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 15mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat a 15x10x1-inch jellyroll pan with cooking spray, and line with wax paper.
  • Coat wax paper with cooking spray.
  • Spread sponge cake batter evenly onto prepared pan.
  • Bake at 350°F for 15 minutes or until cake springs back when touched lightly in center.
  • Immediately loosen cake from sides of pan, and invert onto a wire rack.
  • Peel off wax paper, and cool completely.
  • Cut cake into 3/4-inch cubes and set aside Place a colander in a 2 quart glass measure or medium bowl.
  • Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edges.
  • Spoon yogurt into colander, cover loosely with plastic wrap, and chill 1 hour.
  • Spoon yogurt cheese into a bowl; discard liquid.
  • Add sugar and stir well.
  • Cover and chill Position knife blade in food processor bowl, and add raspberries in bowl.
  • Process until smooth.
  • Pour into a bowl and stir in blueberries and 3 cups strawberries. Set aside.
  • Line bottom of a 2 qt trifle bowl with 1/3 of cake cubes and drizzle with 1 Tbs sherry.
  • Spoon half of berry mix over cake cube layer and spoon 1/3 of yogurt mix over berry layer.
  • Repeat layers.
  • Place remaining cake cubes over yogurt mix.
  • Drizzle remaining 1 Tbs sherry over the cake cubes.
  • Spoon remaining yogurt mix over top.
  • Cover and chill up to 4 hours.
  • Arrange 3 strawberry halves on top of trifle.
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