Even though I did get a new oven, (finally!!!!!) this recipe is no bake. The original recipe appeared in the July issue of Everyday Food and I modified it ever so slightly. I made it for a 4th of July picnic and was happy with the results.
Red, White, and Blue Berry Trifle
5 cups raspberries
3/4 cup confectioner's sugar
1/4 cup orange juice
1 (8 oz) block cream cheese, softened
1 1/4 cups cold heavy cream
1/2 teaspoon vanilla extract
20 - 24 ladyfingers broken into 1 inch pieces
2 1/2 cups blueberries
In a medium bowl, combine raspberries with 1/4 cup confectioner's sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes.
Meanwhile, mix cream cheese and remaining confectioner's sugar until smooth. Whisk in cream and vanilla until soft peaks form, about 4 minutes.
Place half he ladyfingers in the bottom of a trifle bowl and top with half of the raspberry mixture.
With a small spatula, spread half of the whipped cream over berries.
Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries.
Cover and refrigerate 3 hours or up to 3 days.
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