If you’re looking for a beautiful and colourful trifle for the festive season, this one is great and pretty easy.
I made it for last year’s festivities when I had a large gathering of family and friends for a post Christmas lunch. It was 40 degrees C and so hot! A cool dessert was definitely what we were all after!
The recipe is adapted from a recipe created by Queen Vanilla products and Dr Oetker products. I liked the idea of the cheesecake filling instead of custard and cream. The recipe also created some green chocolate bark, which I thought pretty festive too.
Cake and berries:
4 x 250g punnets berries (strawberries, raspberries, blueberries, or any others you fancy). Frozen berries are fine too, I used a mixture of both.
A good slosh of an orange liqueur (Cointreau, Grand Marnier)
A little caster sugar to taste if the berries are too sharp in flavour
2 sponge cake layers (bought is fine here as it’s only going to be dowsed in liqueur and berry juice)
280g cream cheese
90g unsalted butter
2 2/3 cups icing sugar
1 tsp vanilla bean paste
450 mls cream
Green chocolate bark:
150g original Oreos roughly blitzed in the food processor – you should have some bigger bits and some crumbs
300g white chocolate
A few drops green food colouring
Combine all the berries in bowl, leaving a good handful for decorating the top of the trifle. You should cut the strawberries in halves unless they are tiny. Splosh on some orange liqueur, and add a little caster sugar to taste if the berries need sweetening. Leave for a few hours to allow the berries to release their juices.
Cut up the sponge into squares about 5 cms 0r 2 inches. It really doesn’t matter too much – they just need to be able to fit into your trifle bowl. You will also need to cut some odd shapes to fill in the gaps. Make a layer of sponge on the bottom of the bowl. Add a decent layer of berries, making sure you spoon some of the liquid over the cake so that it turns red.
To make the cheesecake filling, beat cream cheese and butter with an electric mixer until smooth and creamy. Add icing sugar gradually, beating till the mixture is well combined. Add the vanilla bean paste. Whip the cream in separate bowl until just thickened, then fold into the cheesecake mixture.
Add layer of cheesecake mixture to the berries layer in the trifle bowl.
Repeat the layering – sponge, berries and juices and cheesecake mixture, ending with a berry layer. The number of layers you get will depend on the size of your bowl and your generosity in layering. As you can see from the photo I got 3 layers of sponge and berries and 2 of cheesecake mixture. You should leave enough of the cheesecake mixture to decorate the top (3 tablespoons or so should do it). Refrigerate until ready to finish the decorations and serve.