This trifle is a variation of the classic English Trifle, which is more complicated and time consuming to prepare. This is quick and easy to make, requiring no cooking or baking at all.
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| Julian's Summer Berry Trifle |
It is also less heavy and more refreshing, and perfect for spring and summer when berries are widely available. The recipe takes about 30 minutes to prepare and then should chill in the refrigerator for at least 4-hours or overnight.
You can also adjust the recipe easily based on the size of your bowl and number of people you are feeding. My recipe fills a large trifle bowl (14-cup capacity) as shown in the photo. You can substitute with another glass bowl or large dish, ideally one that is tall enough for the layers. While I make a 3-layer version, you can also reduce it to 2-layers if you do not have a tall dish. You can also add more/less of the berries and cream cheese as you prefer.
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| Ingredients |
Lady Fingers: Ladyfingers, sometimes called Naples biscuits, sponge fingers, savoiardi or boudoirs are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. These crisp biscuits usually come in a 7-ounce package in the USA containing about a dozen cookies. I buy a package at my grocery store that contains three 7-ounces wrapped sets of cookies. As I break the cookies to fit neatly in each layer, I use nearly 2 of the packages or 14 ounces of the lady fingers in this recipe. Your family will be glad to eat whatever is leftover.
Ingredients (10-12 adult servings)
1 8-12 ounce jar seedless raspberry jam
1 1/2 quarts (about 4-6 cups) strawberries, hulled and cut in half
(quarter any large berries so they are bite sized)
1 pint (12 ounces) raspberries
1 pint (12 ounces) blueberries
1 pint (12 ounces) blackberries
1 12-ounce container of whipped cream cheese
1 7.5 to 8-ounce container of whipped mixed berry cream cheese
(substitute for any of the berry flavors)
2 cups heavy whipping cream, cold
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 (7 oz) package crisp lady fingers (See note above)
Fresh mint, for garnish
Instructions
Set aside a berry or three for topping the trifle. Clean the berries and slice the strawberries. Set aside.
Heat the raspberry jam in a large bowl in the microwave for about 1 minute until melted. Stir to combine. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, gently turning to coat the berries occasionally.
In a large bowl, whip the heavy cream until it begins to stiffen. Add the confectioners' sugar and vanilla. Continue to whip until stiff peaks form. Set aside.
In two bowls, fill one with the plain cream cheese and the other with the mixed berry cream cheese. To the plain cream cheese, fold in two-thirds of the whipped cream. To the mixed berry, fold in the remaining one-third of the whipped cream.
Cover the bottom of trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary to fill the layer). Using a slotted spoon, add one-third of the berry mixture, then half of the plain cream cheese mixture. Top with another layer of lady fingers, one-third of the berry mixture, and two-thirds of the mixed berry cream cheese. Top with another layer of lady fingers, the remaining third of the mixed berry cream cheese, and the remaining half of the plain cream cheese mixture. For this top layer leave a little edge so you can see the berries from the top and pile the plain cream cheese mixture in the center.
Garnish with the reserved whole berries and fresh mint. Refrigerate for at least 8 hours, or up to 24-hours, before serving.
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