Enjoy this refreshing, patriotic dessert at your Fourth of July celebration or any summer gathering!
Ingredients:
2 cups fresh strawberries, hulled and sliced
2 cups fresh raspberries
2 cups fresh blueberries
2 cups fresh blackberries
2 tbsp. sugar (optional, depending on sweetness of berries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla extract
1 Ib. pound cake, cubed (store-bought or homemade)
Method:
1. Prep the Berries: In a bowl, mix berries with 2 tbsp. of sugar if desired. Let them sit for about 10 minutes to macerate.
2. Make the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar and vanilla extract with an electric mixer until soft peaks form. Be careful not to overbeat.
3. Assemble the Trifle: In a large glass trifle bowl or individual dessert glasses, start with a layer of cubed pound cake. Add a layer of the berries. Top with a layer of whipped cream. Repeat the layers until you reach the top of your trifle bowl, ending with a layer of whipped cream and a few decorative berries on top.
4. Chill: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
5. Serve: Garnish with a sprig of mint if desired and serve chilled.
Tips: This dessert can be made a few hours ahead of time and kept in the refrigerator until ready to serve. For a lighter version, you can use angel food cake instead of pound cake. Also feel free to mix in other red or blue berries of your choice, like cherries or currants, to customize the trifle to your taste.
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