Red, white, and blue trifle
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 491 / Protein 13g / Carbohydr. 46g / Fat 28g
Ingredients (12 servings)
|1 kg||cream cheese|
|220 g||confectioner’s sugar (divided)|
refrigerator, hand blender, citrus press, large bowl, whisk, cutting board, knife, freezer bag, rolling pin
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.
Place ladyfingers into a freezer bag. Tightly seal bag and crush roughly with a rolling pin.
freezer bag, rolling pin
250 g ladyfingers
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
Leave blueberries whole and set aside. Roughly chop mint. Quarter strawberries.
cutting board, knife
250 g blueberries / 0.5 bunches mint / 1 kg strawberries
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
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.