by Sunny Anderson
1/4 cup plus 2/3 cup sugar
1/4 cup Limoncello or fresh lemon juice
1/4 tsp. almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
Heat 1/4 cup sugar, the Limencello or 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 (sorry, I completely forgot to take a picture of this part).
Brush both sides of each slice of cake with the 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.
Top with remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
I looked on the FOODTV website for a patriotic dessert and this was the first picture that popped up. I was so thrilled as I didn't have to spend hours looking for that perfect recipe as it seems I sometimes do. Not only did it look delicious and pretty but it was also so simple. Sunny did not add the Limoncello, instead I did. I used the Limoncello for another trifle I made a couple of months ago, I figured that it wouldn't hurt to use it for this one and it came out perfect! *I don't understand why she said to have the heavy cream at room temperature. I have always learned that the cream needed to be well chilled in order for it to turn into whipping cream. I was very reluctant but I followed the recipe hoping it would turn out perfect.......well it didnt'! Just as I thought. I think I had it mixing in my mixer for at least 10 minutes and it never "peaked". I even at cream of tartar, it may have helped a teensy bit but still not enough, my whipping cream was lame and liquidy. I was so upset but I had no choice and had to use it the way it was. When it was time for dessert, it had set and thickened a little bit while in the refrigerator but overall, the flavors were perfect. It's a great tasting dessert and hours later when hubby and I had another serving, the cream had thickened even more. The angel cake had also soaked up the berry juices and the Limoncello syrup, MERCY!!! Mmmm, I LOVE SUMMER TIME!!!!
I partied at: