Red, white, and blue trifle

Based on 32 ratings

Difficulty

Easy đź‘Ś
25
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
250 g ladyfingers
1 kg cream cheese
140 ml buttermilk
220 g confectioner’s sugar (divided)
lemons (divided)
250 g blueberries
10 g mint
1 kg strawberries
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
491
Protein
13g
Fat
28g
Carb
46g

Step 1/5

Place ladyfingers into a freezer bag. Tightly seal bag and crush roughly with a rolling pin.
  • 250 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.
  • 1 kg cream cheese
  • 140 ml buttermilk
  • 200 confectioner’s sugar
  • 2 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.
  • 250 blueberries
  • 10 mint
  • 1 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.
  • 20 confectioner’s sugar
  • 1 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.