Monday, April 25, 2011
Easter dessert was delicious. I wanted something berry-ish instead of my usual chocolate dessert. I saw this Berrymisu Trifle dessert which looked delicious but I had to make a few changes. First of all, I wanted to use the strawberries I got in my Bountiful Basket. And, I wanted to use Angel Food cake instead of Lady Fingers. The end result was refreshing and delicious. This is how I made it:
Mix the sugar and cream cheese until smooth.
In a separate bowl, whip the whipping cream.
Gently fold the whipping cream into the cream cheese. Then add pureed strawberries and fold into mixture.
Tear angel food cake (homemade or store bought) into individual serving dishes or large trifle bowl. Layer strawberry cream mixture and repeat layers. Top with additional whipped cream (I beg you to use the real whipped cream and not.. gulp.. Cool Whip) and fresh berries.
Gorgeous presentation and so good. This recipe is definitely a keeper.
*adapted from Mel's Kitchen Cafe
1 (12-ounce) package frozen unsweetened raspberries or strawberries, thawed
12 ounces cream cheese, softened to room temperature
1 3/4 cup granulated sugar, divided
2 cups heavy whipping cream
3/4 cup water
2 loaves or 1 ring of Prepared Angel Food cake
In a blender or food processor, puree the thawed raspberries until smooth. Strain the raspberry mixture through a fine mesh strainer into a medium bowl to get rid of the seeds. Press the mixture with a spoon through the strainer to extract as much liquid as possible. You should end up with about 1 cup of puree. Discard the seeds.
Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the raspberry puree and gently mix until just combined.
Tear bite-sized pieces of angel food cake and place in the bottom of individual dishes (makes about 6) or one large trifle bowl. Layer with berry cream and repeat layers. Before serving top with real whipped cream and fresh sliced berries. Serve chilled.
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