Chef Folse's Black and Blue Summer Breeze Trifle - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Black and Blue Summer Breeze Trifle

Prep Time: 30 Minutes
Yields: 12-14 Servings

Comment: Trifles are relatively easy to prepare, and everyone seems to love them. They also make a wonderful showcase for the fruits of summer. We have simplified this recipe by purchasing ready-made angel food and chocolate pound cakes at the local grocery store.

Ingredients for Whipped Cream:

1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream Cheese
2 cups heavy whipping cream
½ tsp ground nutmeg
½ tsp ground cinnamon
¾ cup sugar

Method:

In an electric mixer, combine cheese, whipping cream, nutmeg and cinnamon. Whisk on medium-high speed. When mixture starts to thicken slightly, and sugar slowly and beat until very soft peaks form. Do not over mix. Set aside.

Ingredients for Trifle:

1 angel food cake, cut into 1-inch cubes
1 chocolate pound cake, cut into 1-inch cubes
1 quart blueberries
1 quart strawberries, sliced
¾ cup sugar
1 tbsp Grand Marnier

Method:

In a mixing bowl, combine blueberries, half of sugar and half of liquor. In another bowl, combine strawberries and remaining sugar and liquor. Mix ingredients in each bowl well. In a glass trifle bowl place a layer of angel food cake, berries and cream. Next, place a layer of chocolate pound cake, berries and cream. Continue alternating ingredients, finishing with cream on top. Garnish with berries. Chill well before serving.

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