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Summer Trifle with Berries

A classic retro dessert of layered cake cubes, cream, fruit and liqueur (optional) that is always the first to go at a potluck, family reunion, or picnic!
Course Dessert
Cuisine British
Keyword berries, lemon curd, sponge cake, trifle, whipped cream
Prep Time 45 minutes
Chilling Time 2 hours
Servings 6

Ingredients

  • 4 cups cubed sponge or pound cake, see Notes for the gluten free Vanilla Sponge Cake recipe I use
  • 6 tbsp Prosecco, (can replace this with Rosé, Bourbon, or simple syrup if desired)
  • 1 cup heavy whipping cream
  • 2 tbsp icing or powdered sugar
  • 1/2 tsp vanilla extract
  • Lemon Cheesecake Layer
  • 4 oz full fat cream cheese, softened to room temperature (1/2 of an 8 oz or 224 gram block)
  • 1/4 tsp vanilla extract
  • 1/2 cup homemade Lemon Curd, (see Notes for the best Lemon Curd ever)
  • Fruit Layer
  • 3 + cups fresh berries, I use sliced strawberries, raspberries, blueberries, and sliced cherries
  • 2 tbsp slivered almonds (optional garnish)

Instructions

Whipped Cream

  1. Using a stand mixer or hand held mixer, whip the cream with the icing sugar and vanilla, starting with a lower speed and gradually working up to the highest setting. Whip till firm peaks form, but don't go any further or the cream may separate and you'll be making butter!) Chill till needed. You will have about 2 cups.

Lemon Cheesecake Layer

  1. Whip the softened cream cheese with the vanilla in a bowl till smooth. Add the lemon curd and blend till smooth. Use 1/2 of the whipped cream and fold it into the lemony cream cheese till combined. Chill till needed.

Assemble the Trifle

  1. Place a layer of cubed cake into the vessel(s) you are using. Use 1/3 of the cake cubes.

  2. Drizzle 2 tbsp of the Prosecco evenly over the cake cubes.
  3. Layer 1/3 of the fruit over the cake cubes. Press them in gently.

  4. Spoon 1/2 of the lemon cream cheese over the fruit.

  5. Repeat with two more layers of cake, Prosecco, fruit and cheesecake filling

  6. Finish with a final layer of cake and fresh fruit.

  7. If you still have more cheesecake filling, go ahead and use it as well.
  8. Finish with the remaining whipped cream, fresh fruit and nuts if using for garnish.
  9. Chill till needed. It doesn't need to be covered if it is up to four hours before serving. This chilling time allows the flavours to meld. If you are waiting to serve, you can hold off on the final garnish of fruit.
  10. Depending on the vessel(s) you choose, you may have to pack the ingredients firmly. If not, add another glass!
  11. See the blog post for additional information.

Recipe Notes

Vanilla Sponge Recipe. Feel free to make this in advance and store rounds in the freezer till needed.  This sponge cake recipe is gluten free.  But there is a link to a wheat option if so desired.
Lemony Lemon Curd Recipe.  This can be made in advance and stored in the fridge till needed.
Always use icing sugar to sweeten whipped cream- it adds stability to the cream.