red, white and blueberry trifle

 

the goods:

 

1/4 cup plus 1/3 cup plus 1 tablespoon sugar

1/4 cup fresh lemon juice

1 store-bought pound cake, cut into 3/4-inch-thick slices

1 bar (8 ounces) cream cheese, room temperature

2 cups heavy cream, divided

3 cups fresh blueberries

3 cups fresh raspberries

 

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

 

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

 

Arrange cake slices in bottom of trifle dish, spoon cream mixture over top in dollops; spread to sides of dish. Scatter with blueberries and raspberries. Repeat layering 2 more times (depending on the width of your trifle dish you may only be able to do 2 layers).

 

Using an electric mixer, whip remaining cup of cream with 1 tablespoon sugar until soft peaks form. Add to top layer of trifle before finishing with remaining berries.