
A sure sign that Memorial Day is just around the corner...and Summer is on the horizon? There's tons of seasonal fresh berries arriving in local grocery stores. Why not create a refreshing dessert?!?!?My White Chocolate Cheesecake-Berry Trifles use cubed angel food cake to save fat and calories. Strawberries were a must for me, and I paired them with blackberries. The white chocolate cheesecake mousse is light and fluffy and pairs perfectly with the sweetly tart berries. Put it all together, and you've got a fabulous warm weather dessert.
White Chocolate Cheesecake-Berry Trifles
a Weekend Gourmet Original
Ingredients (makes 4 mini trifles):
- Four individual trifle cups (or four large wine goblets)
- One angel food cake, baked according to package directions OR one purchased bakery angel food cake
- For optional garnish: 1 ounce good-quality white chocolate and your favorite whipped cream
For the berries:
- 16-ounce container strawberries, chopped
- 8-ounce container blackberries, halved
- 2 TBS limoncello (lemon liqueur) OR Grand Marnier (orange liqueur)
- 1 TBS pure vanilla extract
- 1/8 cup granulated sugar
For the filling:
- 8-ounce tub whipped cream cheese
- 1/3 cup half-and-half
- 1 tsp. good-quality vanilla extract
- 2 TBS lemon juice
- 2 oz. good-quality white chocolate, melted [NOTE: I use Ghirardelli]
Directions:
Step 1: Cut the angel food cake into bite-sized cubes with a serrated knife and set aside. Next, add the strawberries, blackberries, vanilla, citrus liqueur, and sugar to a large bowl. Stir well to combine and refrigerate the berries for 30 minutes, which allows them to release their juices.
Step 2: Add the whipped cream cheese, half-and-half, vanilla extract, lemon juice, and melted white chocolate to another large mixing bowl. Whip the ingredients with a mixer until the mixture is fluffy and nearly doubled in volume. Refrigerate the filling for at least 30 minutes before assembling the trifles.
HELPFUL HINT: The first two steps can be completed up to a day in advance, if desired.
Step 3: To assemble the trifles, layer cubes of angel food cake in the bottom of each trifle bowl or wine goblet. Top with 1/2 cup of the chilled berries and a spoon or two of the flavorful juice. Spoon 1/2 cup of the cheesecake mixture on top of the berries, using an offset spatula to spread it evenly. Top with another layer of angel food cake cubes and an additional 1/2 cup of berries and juice. Grate the reserved ounce of white chocolate on top of each trifle. If desired, add a dollop of sweetened whipped cream on top of each trifle.
That's it, folks! Layers of spongy angel food cake, fluffy white chocolate-infused cheesecake filling, and sweet-tangy berries combine for an ideal Summer dessert. As an added bonus, this dessert has tons of eye appeal thanks to the layers and vibrantly hued berries.
Feel free to use any combination of berries that you like best for these versatile trifles. For example, blueberries would work perfectly with strawberries for July 4th parties! No matter the berry duo you choose, I hope you'll give this delicious dessert a try very soon.