Summer Berry Trifle

Hi all!  How was your weekend?  We are well and truly into summer now, yes?  Hal and I walked Duncan yesterday evening around 8:00, and the air was still very hot and heavy.  It's more difficult to breathe in that kind of weather, and I tire more easily.  I'm always thankful for central air conditioning this time of the year.     I hope you had a good Fourth of July; ours was very relaxing.  Last night, we had a no-fuss meal of grilled hot dogs with sides and some leftover dessert from my mom's cookout on Saturday.  My mom made a chocolate sheet cake, and I made a trifle.  The trifle is what I'm writing about today.          

            Believe it or not, I had never (as best I recall) ever had trifle, and in recent years, I found myself really wanting to try some.  No one in our family ever makes it, and I've rarely, if ever, seen it on a restaurant dessert menu.  I decided that it was up to me to make one so I could have the trifle experience.  😁  I told my mom that's what I wanted to bring for her cookout and started making my list of ingredients needed.  It was a bit of work to put together, but the first time I make something it always takes me longer.  I think it was worth the effort because it was a big hit with my family.  Not surprisingly, our son didn't try it, but I was kind of surprised that my niece didn't try some.  She said she doesn't like fruit.  Sigh.  This is why my mom made the chocolate cake.           I found this recipe on the Once Upon A Chef website.  I had tried another of her recipes last summer, and after looking at several trifle recipes, I decided I liked the look of hers.  Jenn Segal, of Once Upon A Chef, is a professionally trained chef who has worked in restaurants before starting a family.  Jenn has a recipe blog, and she has published two cookbooks; I may just have to buy one of those.  😉    

I also chose to make this dessert because it looks patriotic for the Fourth, as it's filled with red and blue berries and white creamy filling/topping.  Here's the recipe, if you'd like to try it sometime.  Jenn generously allows readers to post her recipes -- just be sure to include a link back to her website.     Summer Berry Trifle    from Jenn Segal  

• 3/4 c. (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
• 1-1/2 c. heavy whipping cream, cold
• 16 oz. cream cheese (preferably Philadelphia brand), at room temperature
• 1-3/4 c. confectioners' sugar
• 1 teas. vanilla extract  
• 1 (7 oz.) package crisp lady fingers (also called savoiardi biscuits)
• fresh mint sprig, for garnish (optional)

Set aside a few berries for topping the trifle.    

   

Heat the raspberry jam in a large bowl 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 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 sprig if using.  Refrigerate for at least eight hours, or overnight, before serving.  

   

   

   

**Notes:  1. I forgot to add extra berries to the top on Saturday (I made the trifle Friday night).  Those would have made it even prettier.  2. Don't overwhip your cream.  I made that mistake, and my whipped cream wasn't as soft and pretty as I would have liked.  Since it was blended into the cream cheese, it was all fine in the end.  3. This recipe called for a 14-cup capacity trifle dish or glass bowl.  My trifle dish was only 2 qt. capacity (8 cups) and it was still plenty big enough.  I was able to get all the ingredients in with no problem.  4. I had originally planned to make a small pound cake in a loaf pan to use in this trifle, or possibly buy one already made from the grocery store.  I'm glad I didn't because these crisp lady fingers worked out beautifully and were a lot less trouble.     

      

I highly recommend you visit Jenn's website, Once Upon A Chef.  If you've never visited, I think you'll find something to appeal to your taste buds.  Her site is filled with delicious looking recipes, and she has many, many five-star reviews from readers.    

      

Have you ever made trifle?  I can see how versatile it would be; you could substitute other kinds of fruit for the berries, depending on what's in season.  I think peaches would be delicious in this, and maybe cranberries at Christmas.  

   

Thank you for visiting here today -- I love your visits and love hearing from you.  Have a great week!