I don't know about you, but once summer hits I want to spend as little time in the kitchen as possible. But there are only so many pieces of watermelon you can have after a meal. Luckily with fresh berries in season it is easy to make a delicious, refreshing and satisfying dessert in a flash!
This recipe was inspired by the fresh blackberries and raspberries we have in our backyard on Cape Cod, but you can get berries anywhere this time of year!
For this recipe I use angel food cake. The great thing about this cake is that it is not only swimsuit friendly - coming in at less than 100 calories per serving, but it also super easy to find at your local grocer in the summer. You can make it from scratch, make it from the box, or buy it pre-made.
A Foolish "Trifle" - Berry Trifle with Framboise Whipped Cream
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This recipe was inspired by the fresh blackberries and raspberries we have in our backyard on Cape Cod, but you can get berries anywhere this time of year!
For this recipe I use angel food cake. The great thing about this cake is that it is not only swimsuit friendly - coming in at less than 100 calories per serving, but it also super easy to find at your local grocer in the summer. You can make it from scratch, make it from the box, or buy it pre-made.
A Foolish "Trifle" - Berry Trifle with Framboise Whipped Cream
Trifle:
Angel Food Cake
2 1/2 Cups of Blueberries, Raspberries, or Strawberries
1 1/2 Tsp Lemon Juice
3Tbsp Cup Sugar - Granulated or Confectioners
Directions:
Place the berries (slice the strawberries thinly) in a mixing bowl and add 1/2 tsp of lemon juice and 1/4 cup of sugar and set aside.
Whipped Cream:
1 Cup Heavy Cream
2 Tbsp Sugar
2 Tbsp Framboise (Raspberry Liqueur)
1 Pint of Fresh Berries (blueberry, raspberry, or strawberry)
Directions:
In a cold, preferably metal, bowl, pour in the heavy cream, 1/4 cup sugar, 1 tsp lemon juice, and vanilla. Use your mixer or hand mixer on high until the cream reaches medium to stiff peaks. Do not over mix as it will turn into sweet butter! Take the macerated berries and fold them into the whipped cream.
Assembly:
Cut the angel food cake into one inch cubes. In a clear bowl, or a trifle bowl - or festive glasses - place a thin layer of fool (whipped cream), then one layer of angel food cake, followed by the fool and then a layer of fresh berries, followed by more angel food cake. Continue in this manner until all of the cake is finished and top with the fool and sprinkled fresh berries. Serve immediately or refrigerate for up to 24 hours.
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