Introduction
Indulge in the elegance of Angel Food Cake Trifles adorned with a rich cheesecake topping and a luscious blueberry sauce. This stunning dessert combines the lightness of fluffy angel food cake with the creamy texture of cheesecake and the sweet-tart flavor of blueberries, making it a perfect treat for any occasion. Whether you’re hosting a dinner party or celebrating a special milestone, these trifles are sure to impress and delight your guests.
Ingredients
For the Blueberry Sauce:
– 1/4 cup granulated sugar
– 2 tsp cornstarch
– 1/3 cup water
– 1 Tbsp fresh lemon juice
– 2 cups frozen wild blueberries
For the Cheesecake Topping:
– 1 1/2 cups heavy cream
– 12 oz cream cheese, softened
– 1/2 tsp vanilla extract
– 3/4 cup powdered sugar
For Assembly:
– 1 13 oz store-bought or homemade angel food cake
– Fresh mint leaves, for garnish (optional)
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes (plus chilling time)
Yield
Serves 6-8
Instructions
1. Prepare the Blueberry Sauce: In a medium saucepan, whisk together the granulated sugar and cornstarch. Mix in the water and lemon juice, then add the frozen blueberries. Bring the mixture to a boil over medium-high heat, whisking frequently. Allow to boil for about 2 minutes until thickened. Let cool, then chill completely; for quicker chilling, place in a bowl in the freezer, stirring every 5 minutes.
2. Make the Cheesecake Topping: In a medium chilled mixing bowl, whip the heavy cream using an electric hand mixer until stiff peaks form. In a separate large mixing bowl, whip the cream cheese, vanilla extract, and powdered sugar until smooth and slightly fluffy. Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Assemble the Trifles: Gently cut the angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among dessert cups or bowls. Place the cheesecake topping in a piping bag fitted with a large round tip, and pipe half of the cheesecake filling over the angel food cake layer. Top with 1-2 spoonfuls of blueberry sauce, then repeat the layering process with the remaining cake cubes, cheesecake topping, and blueberry sauce. Garnish with fresh mint leaves if desired.
4. Serve: Serve immediately and enjoy the delightful layers of flavor and texture! These trifles are sure to impress your guests while being simple enough to prepare. Enjoy!
Detailed Directions and Instructions
Prepare the Blueberry Sauce:
In a medium saucepan, whisk together the granulated sugar and cornstarch. Mix in the water and lemon juice, then add the frozen blueberries. Bring the mixture to a boil over medium-high heat, whisking frequently. Allow to boil for about 2 minutes until thickened. Let cool, then chill completely. For quicker chilling, place in a bowl in the freezer, stirring every 5 minutes.
Make the Cheesecake Topping:
In a medium chilled mixing bowl, whip the heavy cream using an electric hand mixer until stiff peaks form. In a separate large mixing bowl, whip the cream cheese, vanilla extract, and powdered sugar until smooth and slightly fluffy. Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Trifles:
Gently cut the angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among dessert cups or bowls. Place the cheesecake topping in a piping bag fitted with a large round tip, and pipe half of the cheesecake filling over the angel food cake layer. Top with 1-2 spoonfuls of blueberry sauce, then repeat the layering process with the remaining cake cubes, cheesecake topping, and blueberry sauce. Garnish with fresh mint leaves if desired.
Serve:
Serve immediately and enjoy the delightful layers of flavor and texture! These trifles are sure to impress your guests while being simple enough to prepare. Enjoy!
Notes
Chilling the Blueberry Sauce:
Make sure to allow adequate time for the blueberry sauce to chill thoroughly before assembling the trifles for the best flavor and texture.
Whipping Cream:
For best results, ensure that the heavy cream is very cold before whipping, as this helps in achieving stiffer peaks.
Storage:
While these trifles are best served fresh, they can be refrigerated for a few hours if needed. However, it is recommended to assemble just before serving to maintain the texture of the angel food cake.
