Recipe: Delicious Red, white & blue berry trifle

Red, white & blue berry trifle. Red-White. "Red white and blue" is a pretty bleak drama that for most of its time focuses on showing the lives of three characters. The focus is on the characters and there is not much do distract from them except. Red White is the place where you can find traditional Japanese cuisine and the wellness for yourself together.

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Ingredients of Red, white & blue berry trifle

1. Prepare of Cake glaze.
2. It's 1/4 cup of sugar.
3. It's 1/4 cup of water.
4. It's 1/4 cup of lemon juice.
5. It's 1/4 tsp of almond extract.
6. Prepare of Layers.
7. It's 1 small of loaf angel food cake.
8. It's 1 pints of fresh strawberries.
9. Prepare 2 pints of fresh blueberries.
10. You need of Cream filling.
11. Prepare 1 packages of cream cheese (8 oz.).
12. Prepare 1/3 cup of sugar.
13. You need 1 cup of heavy whipping cream.

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Red, white & blue berry trifle step by step

1. Wash and dry berries.
2. slice strawberries.
3. slice angel food cake into 1-inch thick slices.
4. for the glaze, combine sugar, lemon juice and water in a small sauce pan and simmer over low heat while stirring with whisk until sugar is completely dissolved.
5. remove sugar mixture from heat and add almond extract.
6. brush cake slices with sugar mixture on both sides and allow to sit for several minutes.
7. beat cream cheese and sugar on medium speed until light and creamy.
8. add whipping cream to cream cheese mixture and beat on medium high with whisk attachment until soft peaks form.
9. cut cake into 1-inch cubes.
10. layer half of cake pieces on bottom of trifle dish.
11. sprinkle with half of blueberries.
12. dollop half of cream filling over blueberries and carefully spread into an even layer.
13. sprinkle with strawberries.
14. repeat steps 10 through 13.
15. Cover dish with plastic wrap and let chill in fridge for at least 1 hour before serving.
16. * adapted slightly from the following: http://www.foodnetwork.com/recipes/sunny-anderson/patriotic-berry-trifle-recipe/index.html.

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