Patriotic Berry Trifle
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 456, total fat 34 G., saturated fats 20 G., proteins 5 G., carbohydrates 38 G., fiber 3 G., cholesterol 115 mg, sodium 206 mg, sugar 31 G.
Calories 456, total fat 34 G., saturated fats 20 G., proteins 5 G., carbohydrates 38 G., fiber 3 G., cholesterol 115 mg, sodium 206 mg, sugar 31 G.
This berry trifle in the colors of the tricolor looks bright and striking in a clear glass dish. It's made with fresh strawberries, blueberries, and cream cheese frosting. All ingredients are laid out in even layers, alternating with pieces of airy sponge cake. A great idea for a national holiday dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup + 2/3 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 tsp almond extract
- 1 prepared angel food sponge cake, cut into 2.5cm thick slices
- 450 g cream cheese at room temperature
- 2 cups heavy cream at room temperature
- 4 cups blueberries
- 4 cups strawberries, hulled and thinly sliced
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Recipes with similar ingredients: biscuit, cream cheese, cream, strawberry, blueberry, almond extract
Cooking the dish according to the recipe:
- Combine 1/4 cup sugar, lemon juice, and 1/4 cup water in a saucepan and heat over medium-high heat, stirring until the sugar dissolves. Remove from heat and stir in the almond extract.
- Brush both sides of each sponge cake slice with syrup. Cut the slices into 2 cm cubes.
- Using a mixer on medium speed, beat the remaining 2/3 cup sugar with the cream cheese until smooth. Add the heavy cream and beat on medium-high speed until smooth and the consistency of whipped cream.
- Place half of the sponge cake cubes in the bottom of a 13-cup trifle pan. Sprinkle with a layer of blueberries evenly. Spoon half of the frosting over the blueberries and spread it evenly. Top with a layer of strawberries.
- Place the remaining sponge cake cubes on top of the strawberries, then sprinkle with more blueberries and cover with the remaining cream. Decorate with the remaining strawberries and blueberries, arranging them in a pattern. Cover and refrigerate for 1 hour.
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