Red, white, and blue trifle

Red, white, and blue trifle

Based on 44 ratings
Mason

Mason

Contributor

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
41⅔ g
ladyfingers
kg
cream cheese
23⅓ ml
buttermilk
36⅔ g
confectioner’s sugar (divided)
½
lemons (divided)
41⅔ g
blueberries
1⅔ g
mint
kg
strawberries
MetricImperial

Utensils

freezer bag, rolling pin, citrus press, large bowl, whisk, cutting board, knife, hand blender, refrigerator

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How-To Videos

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Nutrition per serving

Cal491
Fat28 g
Protein13 g
Carb46 g
  • Step 1/5

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

    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.
    • kg cream cheese
    • 23⅓ ml buttermilk
    • 33⅓ g confectioner’s sugar
    • 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

    Leave blueberries whole and set aside. Roughly chop mint. Quarter strawberries.
    • 41⅔ g blueberries
    • 1⅔ g mint
    • kg strawberries
    • cutting board
    • knife

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

  • Step 4/5

    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.
    • 3⅓ g confectioner’s sugar
    • 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

    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.
    • 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!

    Red, white, and blue trifle

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