Fruit Trifle

As school is almost ending, we always throw a year-end class party. It is normal for the kids and teachers to bring pot luck. So here I am as the class teacher, thought it would be very nice if I could bring a very refreshing dessert. Then I did a little browse through the web and found a simple recipe of making this trifle.

This layered dessert is traditionally made with lemon-soaked sponge cake and custard, but it’s easy to make many delicious variations. As for me I use store-bought butter cake, cream cheese, kiwi, peach and strawberries.

This recipe is originally from

Red, White and Blueberry Trifle
Original recipe makes 6 Servings
1/4 Cup Sugar
1/4 Cup Lemon Juice; fresh
1/4 Cup Water
1 Pound Cake; cut into 3/4″ thick slices
8 oz reduced-fat Cream Cheese; room temp
1 Cup Heavy Cream
3 Cups Fresh Blueberries; rinsed and dried
3 Cups Fresh Raspberries
1/3 Cup Sugar

Red, White, and Blueberry Trifle Preparation

1) Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. let cool completely, then brush over both sides of cake slices. Quarter each slice.

2) With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3) Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spook half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blue-berries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4) Cover, and refrigerate until chilled, at least 1 hour and up to overnight.


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