Red, White and Blueberry Trifle

The Red, White, and Blueberry Trifle is a stunning dessert that celebrates the colors and flavors of summer. This layered trifle is composed of juicy blueberries, sweet strawberries, creamy vanilla-infused cream cheese, and light angel food cake. It’s a patriotic treat perfect for Fourth of July celebrations or any summer gathering.

To create this delectable trifle, you start by preparing a homemade berry sauce with a combination of blueberries and blackberries. The sauce is sweetened with granulated sugar and infused with a burst of citrus from lemon zest and juice. The berries simmer until they break down and the sauce thickens, creating a luscious and vibrant topping for the trifle.

To assemble the trifle, you layer torn or cut pieces of angel food cake at the bottom of a trifle dish or large bowl. The cake acts as a sponge, soaking up the flavors and juices from the berries and cream. You then alternate layers of cake, berry sauce, cream cheese mixture, and fresh strawberries, creating a visually appealing dessert with distinct red, white, and blue layers.

The Red, White, and Blueberry Trifle not only delights the taste buds but also serves as a centerpiece dessert that showcases the vibrant colors of summer. With its combination of fruity sweetness, creamy richness, and light cake, this trifle is a true showstopper that will impress your guests and leave them wanting more.

INGREDIENTS:

• 1/2 teaspoon pure vanilla extract
• 480g double cream
• 1 ready-made angel food cake
• Icing sugar, for garnish, optional
• 1 1/2 tablespoons apple jam or apricot preserve, for garnish, optional
• 225g cream cheese
• Pinch salt
• 1  170g punnet blackberries
• 2  170g punnets blueberries
• 150g granulated sugar
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2  450g punnets strawberries

INSTRUCTIONS:

1. Trim and quarter the strawberries and set them aside. In a medium saucepan, combine the blueberries, blackberries, 100g of granulated sugar, 80ml of water, lemon zest, lemon juice, and salt.
2. Bring the mixture to a simmer over medium heat and continue cooking, stirring occasionally, until the berries break down and the sauce thickens. This process usually takes around 15 to 20 minutes. Once done, remove the sauce from the heat and allow it to cool.
3. In a large bowl, combine the cream cheese, 60ml of cream, the remaining granulated sugar, and vanilla extract. Whisk the ingredients together on medium speed until smooth and fluffy. In a separate large bowl, whisk the remaining cream until stiff peaks form.
4. Take about one-quarter of the whisked cream and fold it into the cream cheese mixture, gently incorporating it until lightened. Then, fold in the remaining cream.
5. To assemble the trifle, tear or cut the angel food cake into 2-inch pieces. Begin by placing half of the cake pieces at the bottom of a 12-to-14-cup trifle dish or a large bowl. Top the cake layer with approximately half of the blueberry sauce, half of the cream mixture, and half of the quartered strawberries.
6. Repeat these layers using the remaining cake, blueberry sauce, cream, and strawberries. Cover the trifle with cling film and refrigerate for at least 8 hours or overnight.
7. Before serving either dust with icing sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.