For Memorial Day, I wanted to make a dessert that was lighter than cakes and pies and used fresh fruit so I turned towards trifles. This trifle turned out so amazing!!
Blueberry-Raspberry Trifle
Time: 30 min plus 1 hour to rest
Serves: 8-10
Ingredients:
- 1/4 cup plus 2/3 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 store bought angel food cake cut into 1 inch slices
- 1 pound marscapone cheese, at room temperature
- 2 cups heavy cream, at room temperature
- 2 pints blueberries
- 2 pints raspberries
Heat 1/4 cup sugar, 1/4 cup lemon juice and 1/4 cup cold water in a small saucepan over medium heat, stirring just until sugar is dissolved. Stir in vanilla extract and remove from heat. Lightly brush each side of the sliced angel food cake with sugar mixture. Cut into 1 inch cubes.
Beat the rest of the sugar (2/3 cup) with the marscapone cheese until light and smooth. Add the heavy cream and beat on high until smooth and the consistency of whipped cream. Do not over-whip!!!
In a 13 cup trifle bowl, layer 1/2 of the cake cubes. Add a layer of blueberries. Spread 1/2 of the cream mixture on the blueberries. Add a layer of raspberries. Layer the remainder of cake cubes then another layer of blueberries. Spread the rest of the cream mixture evenly. Arrange the rest of the blueberries in the middle. Arrange the rest of the raspberries around the outside.
Let sit around an hour then serve and enjoy!!!
