Red, white, and blue trifle

Step 1/5

• 41⅔ g ladyfingers

• freezer bag
• rolling pin

Place ladyfingers into a freezer bag. Tightly seal bag and crush roughly with a rolling pin.

Step 2/5

• ⅛ kg cream cheese
• 23⅓ ml buttermilk
• 33⅓ g confectioner’s sugar
• ⅓ lemons

• citrus press
• large bowl
• whisk

In a large bowl, mix together cream cheese, buttermilk, three-quarters of the confectioner’s sugar, and some lemon juice. Stir thoroughly until well-incorporated.

Step 3/5

• 41⅔ g blueberries
• 1⅔ g mint
• ⅛ kg strawberries

• cutting board
• knife

Leave blueberries whole and set aside. Roughly chop mint. Quarter strawberries.

Step 4/5

• 3⅓ g confectioner’s sugar
• ⅛ lemon

• hand blender
• large bowl

Using a hand blender, blend together one quarter of the strawberries with the remainder of the powdered sugar and the lemon juice until pureed. In a large bowl, add puree to quartered strawberries and mint. Stir well to combine.

Step 5/5

• refrigerator

Line the bottom of a separate large bowl with some of the ladyfinger pieces. Then, continue to layer the cake as follows: cream cheese mixture, strawberry puree, cream cheese mixture, ladyfinger crumbs, strawberry puree, and cream cheese mixture. Finally, garnish the trifle with an even layer of blueberries. Leave in the refrigerator for 1 h to rest before serving.

Enjoy your meal!