Red, White, and Blue Trifle Recipe

This article is in collaboration with Kitchen Stories.

Difficulty: Easy
Preparation: 25 min.
Resting: 60 min.
Servings: 12

Ingredients:
2¼ cups ladyfingers
4½ cups cream cheese
⅔ cups buttermilk
1⅓ cups confectioner’s sugar (divided)
3 lemons (divided)
1½ cups blueberries
½ oz mint
2 lbs strawberries

Utensils: freezer bag, rolling pin, citrus press, large bowl, whisk, cutting board, knife, hand blender, refrigerator

2¼ cups ladyfingers

freezer bag | rolling pin

Place ladyfingers into a freezer bag. Tightly seal bag and crush roughly with a rolling pin.

4½ cups cream cheese | ⅔ cups buttermilk | 200 g confectioner’s sugar | 2 lemons

citrus press | large bowl | whisk

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.

1½ cups blueberries | ½ oz mint | 2 lbs strawberries

cutting board | knife

Leave blueberries whole and set aside. Roughly chop mint. Quarter strawberries.

20 g confectioner’s sugar | 1 lemon

hand blender | large bowl

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.

refrigerator

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.

Enjoy your meal!