Festive Fourth of July Dessert: Red, White, and Blue Trifle
Celebrate Independence Day with this vibrant and guilt-free fourth of July dessert featuring layers of fresh fruits and creamy vanilla pudding.
Equipment
- - Mixing bowls
- Whisk
- - Saucepan
- Large glass bowl
- - Electric mixer
- - Plastic wrap
Ingredients
For the Vanilla Pudding
- 1/4 cup Cornstarch
- 1/8 teaspoon Salt just a pinch
- 1 cup Light or Heavy Cream heavy cream for a creamier texture
- 4 large Egg Yolks
- 2 cups 2% Milk substitute with whole milk for creaminess
- 1/2 cup Granulated Sugar adjust to taste
- 1 teaspoon Vanilla Extract preferably pure
For the Trifle Layers
- 1 large Angel Food Cake sponge cake can be a substitute
- 1 cup Strawberries fresh, can substitute with other berries
- 1 cup Cherries, Pitted and Halved
- 1 cup Raspberries can use cranberries as substitute
- 1 cup Blueberries best not to substitute
- 1 cup Blackberries can use additional blueberries instead
For the Whipped Topping
- 8 oz Cream Cheese at Room Temperature omit for lighter dessert
- 1 cup Cold Heavy Cream coconut cream for dairy-free option
- 1/2 cup Powdered Sugar adjust to preference
- 1 teaspoon Finely Grated Zest of 1 Medium Lemon lime zest can be used
Instructions
Preparation Steps
- In a bowl, whisk cornstarch and salt until combined. In another bowl, mix light or heavy cream with large egg yolks until smooth.
- Heat 2% milk with granulated sugar over medium heat until it begins to bubble.
- Slowly pour the hot milk mixture into the egg mixture while whisking.
- Return the mixture to the heat and cook until thickened, stirring constantly. Stir in vanilla extract and set aside to cool.
- Cube half of the angel food cake and layer it in a large glass bowl, pouring half of the warm pudding over the cake.
- Mix chilled strawberries, cherries, and raspberries in a bowl. Mash blueberries and blackberries in another bowl.
- Beat cream cheese until fluffy, gradually adding cold heavy cream until soft peaks form. Mix in powdered sugar and lemon zest.
- Drain excess juices from the fruit and layer red fruits over the pudding. Spread half of the whipped cream, add remaining cubed cake, another layer of pudding, and top with blue fruits. Finish with remaining whipped cream and berries.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours.
Notes
Use only the ripest berries for maximum flavor and prepare the trifle a day in advance for best results.