Sunday, May 29, 2011

Patriotic Berry Trifle

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:
Tempt my Tummy Tuesdays

It's a Blog Party

This recipe was featured on:


  1. Hey! This looks good enough to eat! Of course....I would want the entire bowl! Thanks for sharing the recipe!

  2. Awww... am drooling to death and can't wait until I try.

    TY for sharing and I will revert to you as soon I done mine §:-)

    Happy TS & God Bless America!

    Greetings from sunny Stockholm,

  3. Mercy, is right! That looks FABULOUS. Oh, I'll bet it tasted magnificent, too. Yummety yum yum yum. Thanks for sharing and for all the great photos, too. Susan

  4. I am so glad that you came over to my blog to share this delish recipe (on my Fresh Food Friday blog hop) so that I could find your blog in return and FOLLOW you! YAY! I absolutely love your blog design! So fresh and clean! I'm following you now thru Google Friend Connect. Also, I loved this recipe so MUCH, that I selected it to be featured today in this week's edition of Fresh Food Friday. I hope that you can stop by, check it out, and hopefully share another one of your super recipes! Have a happy weekend! Roz

  5. That looks and sounds delicious!! I am going to a 4th of July potluck and this might be the dish! thank you.


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