Red, white, and blue trifle

Red, white, and blue trifle

23 ratings

Chris, student


„I never let a picnic go by without making this delicious trifle. My family and friends love it!“

Difficulty

Easy 👌
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)
3
lemons (divided)
250 g
blueberries
½ bunches
mint
1 kg
strawberries
Metric
Imperial
  • 250 g ladyfingers
  • 1 kg cream cheese
  • 140 ml buttermilk
  • 220 g confectioner’s sugar (divided)
  • 3  lemons (divided)
  • 250 g blueberries
  • ½ bunches mint
  • 1 kg strawberries

Utensils

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

Enjoy with

Vidal Blanc Ice Wine, 2013
A Vidal Blanc ice wine from the Finger Lakes region in New York is perfect for this dish. A floral and fruity bouqet leads into a full, luscious body, replete with notes of butterscotch and caramel.

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
  • ½ bunches 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.