Berry Fruit Trifle Recipe (video)
Ingredients
- 4 cups cold heavy cream
- 1 cup white granulated sugar
- 16 ounces whipped cream cheese, softened at room temperature
- 1/2 cup white granulated sugar
- juice from 1 lemon
- 1 teaspoon vanilla extract
12 cups fresh fruit (any variety):
- Strawberry, blueberry, raspberry, blackberry
- bananas, pineapple, peaches, apricots
- kiwi, papaya
- 50 lady fingers, or sponge cake cut into 1x3-inch pieces
- 1 cup rose wine
Instructions
- Pour the chilled whipping cream into mixer bowl and add the 1 cup sugar. Beat on high speed for 3 to 4 until stiff peaks form. Remove the whipped cream from bowl and set aside. Into the same bowl (no need to rinse), add the cream cheese, 1/2 cup sugar, lemon juice and vanilla. Whip on high speed for 2 to 3 minutes until light and fluffy. Add approximately 1/2 of the whipped cream into the cream cheese and whisk again for 30 seconds, just until combined. Reserve the remaining whipped cream for the topping.
- To arrange dessert, layer the lady fingers/sponge cake alternating with fruit and the whipped cream filling in a trifle bowl. Dip lady fingers into rose wine briefly before layering into dessert.
- The fruit trifle can be enjoyed immediately, or refrigerated for up to 2 days.
Nutrition
Calories: 586kcal | Carbohydrates: 71g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 173mg | Sodium: 217mg | Potassium: 326mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1759IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg