I wanted Alyssa to make my birthday dinner and cake instead of going out. I wanted something different. Not necessarily difficult, but different and memorable. I knew she could do it.
Makes a great 4th of July dessert too!
Red, White and Blueberry Trifle
Compliments of JennaDish
adapted from Martha Stewart
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought angel food cake (or 12 ounce pound cake), cut or torn into hunks
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
1 1/2 pints fresh blueberries, rinsed and dried
1 1/2 pounds fresh strawberries (1 1/2 16-oz containers), rinsed and dried, stems removed, sliced
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a trifle bowl or similar dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight.