Lemon Berry Trifle
Our favorite trifle with our favorite flavors makes our favorite summer dessert. Make ahead and serve for family dinner or for guests. Delicious and will wow your crowd!
Servings: 8
Ingredients
- 8 oz seedless berry jam, blackberry or blueberry work great
- 4 cups fresh blueberries or blackberries, reserve some for garnish
- 1 1/2 cups heavy whipping cream, cold
- 16 ounces cream cheese, at room temperature
- 1 3/4 cups confectioners’ sugar (powdered)
- 3 Tbsp lemon juice
- 20-25 ladyfinger cookies
To Serve
- Lemon zest
- Fresh mint or sweet basil
Instructions
- Heat the jam in a large bowl in the microwave for about 1 minute, or until warm and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
- In another large bowl, beat the softened cream cheese and lemon juice with the powdered sugar until smooth and creamy. Add in a third of the whipped cream and beat into mixture. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
- Cover the bottom of a 9-inch trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with 1/3 of the berry-jam mixture (including 1/3 of the juices), then 1/3 of the cream. Alternate for three total layers of each, ending with the cream cheese mixture on top. For the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with a fresh betties, lemon zest and fresh herbs, if using. Refrigerate for at least 4 hours, or overnight, before serving.
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