Strawberry or Raspberry Trifle Recipe

How to make it

---

• In a blender, puree about the raspberries or strawberries.
• Pour the puree into a sieve to remove seeds—some seeds will most likely remain.
• With your handheld electric mixer, beat the cream cheese until it’s creamy.
• Add the puree, and beat again until the ingredients are evenly distributed and smooth.
• Set aside.
• Place one inch of water in the bottom pan of a double boiler.
• Heat the water to simmering, but not boiling.
• Whisk together the egg whites and sugar in the top pan and place it over the simmering water
• . With the element set on low heat, continue to whisk the egg mixture until it reaches 110°F, about two to three minutes.
• Remove the pan from the heat.
• With your handheld electric mixer, beat the egg white mixture on medium speed until it has doubled in volume and holds a soft peak, about five to seven minutes.
• Mix gelatin and water together, just to combine; then quickly add it to the egg whites. (If the gelatin sits for very long it will set up.)
• Beat on slow speed to thoroughly combine.
• Add the cheese mixture and beat just until smooth.
• The cream should still hold a soft peak and should mound up when dropped from a spoon.
• Store the cream in a covered bowl in the refrigerator until you are ready to use it.
• To assemble the trifle:
• Place one-inch cubes of angel food cake in the bottom of your bowl.
• Gently fold the berry puree into the cream.
• Put a layer of fruit cream over the angel food cake.
• Put a thin layer of fresh fruit over the fruit cream.
• Place another layer of cake.
• Place another layer of cream.
• Place a thin layer of fruit.
• Finally, top with whipped cream.