Dairy Free Berry Trifle

4TH OF JULY PATRIOTIC BERRY TRIFLE



4th of July Patriotic Berry Trifle image

This bright and fresh dessert is always a crowd-favorite! I love it because it doesn't require any cooking, which is perfect for those hot summer months.

Recipe From sixsistersstuff.com

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 10

1/4 cup cup sugar
1/4 cup lemon juice
1/4 cup water
1/4 teaspoon almond extract
1 (14 ounce) premade angel food cake
2 (8 ounce) packages cream cheese (softened)
2/3 cup sugar
2 cups heavy whipping cream
4 cups blueberries
4 cups strawberries (sliced)
Servingsize1 serving
Calories2475 kcal
Fat196 g
SaturatedFat122 g
Cholesterol600 mg
Sodium321 mg
Carbohydrate182 g
Sugar138 g
Protein25 mg

Steps:

  • To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
  • Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
  • Cut angel food cake into 1-inch thick slices.
  • Brush lemon glaze on each side of sliced cake.
  • Cut glazed cake into 1-inch cubes; set aside.
  • To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
  • Arrange half the cake on the bottom of a trifle dish.
  • Sprinkle on an even layer of blueberries.
  • Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
  • Repeat layers.
  • Top with any remaining berries.
  • Cover with plastic wrap and refrigerate before serving.

DAIRY FREE BERRY TRIFLE



Dairy Free Berry Trifle image

Its always an issue when we entertain to make sure that the dessert meets the needs of the guests and that my dairy allergic child does not feel he is missing out. This recipe meets all needs. Delicious and looks great. I get frustrated when I'm left with egg whites or egg yolks, so I decided to add meringue to this recipe. Nice and crunchy.

Recipe From food.com

Provided by Cheron

Categories     Dessert

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 egg whites
1 pinch salt
1/2 cup caster sugar
1/3 cup caster sugar
1 cup rice milk
1 cup water
4 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 teaspoons vanilla essence
12 ladyfingers
1/4 cup strawberry jam
2 cups mixed berries, if frozen thaw thoroughly
250 ml non-dairy whipping cream, Orley Whip Dessert Cream works well
Calories335.6
Fat3.7
SaturatedFat1.2
Cholesterol119.5
Sodium82.5
Carbohydrate71
Fiber1.5
Sugar44.4
Protein5.7

Steps:

  • Meringues:.
  • Preheat oven to 150ºC.
  • Line a baking tray with baking paper.
  • Beat egg whites until stiff.
  • Gradually add 1/2 cup sugar.
  • Beat until thick and glossy.
  • Fold in 1/3 cup sugar.
  • Spread evenly in baking tray.
  • Bake for 1-1½ hours or until dry, then cool.
  • Custard:.
  • Warm rice milk and water, but do not boil.
  • Beat the egg yolks in a large bowl and slowly add the sugar.
  • Mix in cornstarch.
  • Gradually add warm milk mixture.
  • Return to pan and stir over low heat until custard thickens. Do not allow to boil.
  • Remove from heat, cool and add vanilla essence.
  • Cool for 30 minutes.
  • Trifle:.
  • Spread jam over ladyfingers.
  • Arrange in a layer in trifle bowl.
  • Spoon one third of the fruit on top.
  • Crumble meringue over fruit.
  • Spoon half of the custard over this.
  • Repeat with a layer of ladyfingers, meringue, fruit and custard.
  • Top with ladyfingers.
  • Whip dairy free cream until stiff and spread over this.
  • Garnish with fruit.

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