Rose's Trifle Recipe

Here's the recipe for the trifle that I raved about in my last post.  I know Rose assembled the trifle the night before she brought it to the brunch -- and it was just right.

Rose's Trifle
adapted from an Everyday Food recipe

Make the lemon syrup 
1/4 cup sugar
1/4 cup fresh lemon juice 
1/4 cup water
1 store-bought pound cake (usually 16 oz.), cut into ¾-inch-thick slices
 
In a small saucepan, bring sugar, lemon juice, and 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.

Make the cream
8 oz. reduced-fat cream cheese, at room temperature 
1/3 cup sugar
1 cup heavy cream 
 
Beat cream cheese with sugar on high speed with an electric mixer until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream and beat until light and airy like very soft whipped cream. 
 
Assemble
3 cups fresh blueberries, rinsed and dried
3 cups fresh strawberries (raspberries work too)
 
Arrange half the cake pieces in the bottom of a two-quart trifle dish. Spoon half the cream mixture over the cake and spread to the sides of the dish. Scatter half the fruit on top. Repeat layering with remaining cake, cream mixture, and berries, piling berries in the center.  Cover, and refrigerate until chilled, at least one hour (but overnight is better).


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