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    Fourth of July: Red, White and Blue Summer Berry Trifle

    Source of Recipe

    From "Once Upon A Chef: The Cookbook" by Jennifer Segal

    Recipe Introduction

    "Berry trifles make wonderful (and patriotic) summer party desserts. Not only are they gorgeous, they feed a crowd and can be made in advance. The only drawback is that, with all their layers, they can be time-consuming to make from scratch. I save time by using high-quality store-bought ingredients, like crisp Savoiardi biscuits (a.k.a. crisp ladyfingers), cream cheese, and raspberry jam. The result is a dazzling, delicious trifle that can be made in 30 minutes. Use a deep, clear glass bowl or a footed glass trifle dish so the pretty layers can be seen. And don't worry if the layers look slightly uneven or if the layers mix a bit—that's the beauty of a trifle. You can also make the trifle in small glasses as individual parfaits."

    Recipe Link:

    List of Ingredients

    ◦ 1 ½ pounds strawberries, hulled and cut into ¼-inch slices
    ◦ ¾ pound raspberries
    ◦ ¾ pound blueberries
    ◦ ¾ cup seedless raspberry jam, best quality
    ◦ 1 ½ cups cold heavy whipping cream
    ◦ 16 ounces cream cheese, at room temperature
    ◦ 1 ¾ cups confectioners' sugar
    ◦ 1 teaspoon vanilla extract
    ◦ One 7-ounce package crisp ladyfingers (also called Savoiardi biscuits)
    ◦ Fresh mint, for garnish (optional)


    Set aside a few of each berry for topping your finished trifle.

    In a large bowl, heat the raspberry jam in the microwave for about one minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.

    In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until stiff peaks form. Set aside.

    In another large bowl, use an electric mixer fitted with the paddle attachment (or beaters) to beat the cream cheese with the confectioners' sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined (see Pro Tip).

    Use a 9-inch round trifle dish or glass bowl with a 14-cup capacity. Line the bottom of the dish with a layer of ladyfingers, breaking into pieces as necessary. Follow with one-third of the berry jam mixture (including one-third of the juices), then one-third of the cream cheese mixture. Add another layer of ladyfingers, berries, and cream, and then a third, ending with the cream; for the last layer of cream, leave a 1-inch border around the edge, showing the fruit beneath. Garnish with the reserved whole berries and mint (if using). Refrigerate for at least 8 hours or overnight before serving.

    Serves 8 to 10

    ✰ Pro Tip:
    Folding is a technique used to mix a light and airy ingredient, like whipped cream, into a heavier mixture, like sweetened cream cheese, without deflating the lighter mixture. To fold, place the heavier mixture in a bowl and top with the lighter mixture. Use a spatula to cut through the middle of the two mixtures down to the bottom of the bowl. Pull the spatula toward you, scooping up some of the heavier mixture. In one sweeping motion, fold the scooped up portion of the heavier mixture over the lighter mixture. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are well combined.




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