Red, white, and blue trifle

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


Difficulty: Easy

Time: 25 min. preparation time, 0 min. baking time

Nutrition: Calories ca 491 / Protein 13g / Carbohydr. 46g / Fat 28g

Ingredients (12 servings)

250 gladyfingers
1 kgcream cheese
140 mlbuttermilk
220 gconfectioner’s sugar (divided)
3lemons (divided)
250 gblueberries
0.5 bunchesmint
1 kgstrawberries


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

Wine Tip

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.

Step 1

Red, white, and blue trifle

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

freezer bag, rolling pin

250 g ladyfingers

Step 2

Red, white, and blue trifle

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.

citrus press, large bowl, whisk

1 kg cream cheese / 140 ml buttermilk / 200 g confectioner’s sugar / 2 lemons

Step 3

Red, white, and blue trifle

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

cutting board, knife

250 g blueberries / 0.5 bunches mint / 1 kg strawberries

Step 4

Red, white, and blue trifle

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.

hand blender, large bowl

20 g confectioner’s sugar / 1 lemon

Step 5

Red, white, and blue trifle

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.