Did you know that this creamy fruit trifle contains crispy lady fingers? Yep. They make up a layer of this tasty dessert. Seriously, this fruit trifle is something to be admired.
Check out what my pals over at Once Upon a Chef had to say about this recipe:
After many trials, I discovered three cheats for making a delicious and easy trifle: (1) store bought lady fingers are just as good (in fact, better) than homemade cake, (2) an easy cream cheese-whipped cream filling makes an excellent substitute for homemade pudding, and (3) tossing the berries with a good quality raspberry jam enhances the fruit flavor and creates a delicious syrup that melds the trifle together.
Oh, trust me, this dessert is definitely for me! I could eat a side of creamy fruit trifle everyday of my life.
Ingredients
3/4 cup (8 oz) seedless raspberry jam
1 quart (1-1/2 pounds) strawberries, hulled and cut into 1/4-inch slices
1 pint (12 oz) raspberries
1 pint (12 oz) blueberries
16 ounces cream cheese (preferably Philadelphia brand), at room temperature
1-3/4 cups confectioners’ sugar
1-1/2 cups heavy whipping cream, cold
1 teaspoon vanilla extract
1 (7 oz) package crisp lady fingers (also called savoiardi biscuits)
Fresh mint spring, for garnish (optional)
Instructions
Set aside a few berries for topping the trifle.
Heat the raspberry jam in a large bowl in the microwave for about 1 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 a large bowl, whip the heavy cream until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese with the powdered 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.
Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with 1/3 of the berry-jam mixture (including 1/3 of the juices), then 1/3 of the cream. Alternate, ending with the cream cheese mixture on top; 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 a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving.
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Quick Tip: Use any kind of fruits and berries for this trifle!
Thank you to Once Upon a Chef for this great recipe.
