It may be called a trifle, but few desserts are as substantially satisfying or as delicious! The Summer Trifle is layer upon layer of sweetness, from the fluffy cream stripes to the bands of jammy, bright, tart berries and the spongy, soaked ladyfingers. This dessert is traditionally served in a glass dish because all the layers deserve to be marveled at... and then thoroughly enjoyed by the heaping bowlful! The Summer Trifle beckons you to enjoy it just as you would a mild sunny day!
Ingredients• 3/4 cup seedless raspberry jam • 1 quart of strawberries, hulled and cut into 1/4-inch slices • 1 pint of raspberries • 1 pint of blueberries • 1 1/2 cups heavy whipping cream, cold • 16 ounces of cream cheese, at room temperature • 1 3/4 cups confectioners' sugar • 1 teaspoon vanilla extract • 1 (7-ounce) package of crisp ladyfingers • fresh mint sprig, optional, for garnish
Add the raspberry jam to a large, microwave-safe bowl.
Microwave the jam until hot and runny, about 1 minute.
Add the strawberries, raspberries, and blueberries, reserving a few of each for the top, and tossing the rest to coat them.
Let the berry mixture rest, stirring them occasionally, while making the other components of the trifle.
In a large bowl, whip the heavy cream until stiff peaks form.
In another large bowl, beat the cream cheese with confectioners’ sugar until smooth and creamy.
Beat the vanilla into the cream cheese.
Beat 1/3 of the whipped cream into the cream cheese.
Using a large rubber spatula, fold in the rest of the whipped cream until just combined.
Cover the bottom of a 9-inch trifle dish or a glass bowl with a layer of the ladyfingers, breaking them into pieces as needed to fit.
Add in 1/3 of the berry mixture and 1/3 of their juices.
Add in 1/3 of the cream mixture.
Repeat the layers, ending with the cream mixture and leaving a 1-inch border at the edges so the berries can appear underneath.
Garnish with the reserved berries and mint.
Refrigerate for at least 8 hours and up to overnight.