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BERRY TRIFLE Recipe

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This recipe for BERRY TRIFLE is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ CUP & ⅔ CUP SUGAR
½ CUP FRESH LEMON JUICE
¼ CUP ALMOND EXTRACT
1 PREMADE ANGEL FOOD CAKE, CUT INTO 1 INCH SLICES
1 LB CREAM CHEESE, AT ROOM TEMPERATURE
2 CUPS HEAVY CREAM, AT ROOM TEMPERATURE
2 PINTS BLUEBERRIES
2 PINTS STRAWBERRIES, HULLED & SLICED
Directions:
Directions:
Heat ¼ cup sugar, lemon juice & ¼ cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from heat & stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1 inch cubes.

Beat the remaining ⅔ cup sugar & the cream cheese with a mixer on medium speed until smooth & light. Add the cream & beat on medium-high speed until smooth & 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 & gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries & top with the remaining cream mixture. Finish with the remaining strawberries & blueberries, arranging them in a decorative pattern. Cover & refrigerate for 1 hour.

 

 

 

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