I have to admit I was still holding a grudge over the Boston Cream Pie incident and planned to never visit Martha's site again. But I was lead there unknowingly when I clicked a link for this trifle. I'm a sucker for a pretty trifle and this really didn't look too difficult so I decided to let bygones be bygones and give it a try.
It was quite easy to put together, as most trifles are, and didn't take up three hours of my life. We loved the cream cheese fluff mixture, and brushing the pound cake with a lemon syrup gives it a nice little something extra.
Here's the recipe for ya.
1/4 plus 1/3 cup sugar
1/4 cup fresh lemon juice
12 ounce pound cake, cut into 3/4 inch slices
8 ounces cream cheese, room temp
1 cup heavy cream
3 cups fresh blueberries
3 cups fresh raspberries
Make lemon sy
rup: 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.
With an electri
c mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on m
edium speed, gradually add heavy cream in a steady stream; contin
ue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Arrange half the
cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops;
spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with r
emaining cake, cream-cheese mixture, and b
erries, piling berries in the center.
Cover, and refrigerate until chilled, at least
1 hour and up to overnight.
Hope everyone has a great 4th of July!