My niece's open house was Sunday. I made taco salad and the following Berry Trifle. So many people wanted the recipe that I said I'd blog it so they all could have it. It was pretty darn good!You can get the official recipe here on the Food Network.
- 1/4 cup plus 2/3 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon almond extract
- 1 pre-made angel food cake, cut into 1-inch slices (I made a box mix)
- 1 pound cream cheese, at room temperature
- 2 cups heavy cream, at room temperature
- 2 pints blueberries
- 2 pints strawberries, hulled and sliced
DirectionsHeat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.Brush both sides of each slice of cake with the syrup. (After brushing, there was quite a bit of syrup left so I dunked one side of each slice into it.) 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. (This is important. The first time I made it I didn't mix it enough and it was grainy.) 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.