Berrymisu Trifle
User Reviews
4.0
9 reviews
Good
Berrymisu Trifle
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1 (12-ounce) (12-ounce) package frozen unsweetened raspberries thawed
- 12 ounces cream cheese softened to room temperature
- 1 ¾ cup granulated sugar divided
- 2 cups heavy whipping cream
- ¾ cup water
- ½ cup lemon juice bottled or freshly squeezed
- 50 crisp ladyfingers or 40 chamagne/almond biscuits crisp style
- sweetened whipped cream for garnish
- fresh raspberries for garnish
Instructions
- In a blender or food processor, puree the thawed raspberries until smooth. Strain the raspberry mixture through a fine mesh strainer into a medium bowl to get rid of the seeds. Press the mixture with a spoon through the strainer to extract as much liquid as possible. You should end up with about 1 cup of puree. Discard the seeds.
- Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the raspberry puree and gently mix until just combined.
- In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch. You can pour the syrup into a shallow pie plate for easier dipping or keep it in the pan – your choice.
- Briefly dip the ladyfingers or biscuits in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits in a single layer in the trifle dish. Gently spread 1/4 of the raspberry cream cheese mixture over the ladyfingers then repeat the layers 3 more times, ending with the raspberry cream cheese (alternately, you can use slightly less ladyfingers and repeat all the layers only three times).
- Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh berries and serve chilled.
Notes
- Layering: this recipe uses a trifle dish for layering and presentation. If you don’t have a trifle dish, you could layer the dessert in a 9X13-inch pan but will probably only do two layers instead of four.
Nutrition Information
Show Details
Serving
1 Serving
Calories
653kcal
(33%)
Carbohydrates
76g
(25%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Cholesterol
229mg
(76%)
Sodium
210mg
(9%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 653kcal | 33% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 229mg | 76% |
| Sodium | 210mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
Other Recipes
You'll Also Love
