Ingredients
8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)1 cup (240 ml) Blueberry Sauce
1/2 pound (227 grams) fresh blueberries (approximately 2 cups)
1 cup (240 ml) heavy whipping cream
2-3 tablespoon (25 - 35 grams) granulated white sugar
2/3 cup (160 ml) CreamCheese
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)
Fruit syrup 2tbsp
Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.
Cream cheese: Place the heavy whipping cream,cream cheese, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.
To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon fruit syrup. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh blueberries. Place a large dollop of the whipped cream mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
Just before serving sprinkle each trifle with come crushed Gingersnap Cookies.
Method
Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.
Cream cheese: Place the heavy whipping cream,cream cheese, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.
To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon fruit syrup. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh blueberries. Place a large dollop of the whipped cream mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
Just before serving sprinkle each trifle with come crushed Gingersnap Cookies.
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| Blueberry Trifle |
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