I am a lucky girl.
Mostly, because I managed to get a cream cheese dessert, one of my most favorite things in the world, into this years Christmas dessert list.
I love cream cheese, as this trifle is my witness.
Actually, as a half of this trifle is my witness now.
Anyhow, I really recommend this to you!
I so do.
The flavors are rich and delicious, the look is festive, there’s no baking, and there’s minimum work involved. A perfect last minute Christmas dessert.
Here’s the recipe…
Here’s what we need.
1. To start, rinse a 6-cup (1.4 l or 21 x 11 x 6 cm) loaf tin with cold water. Then line the tin with plastic wrap.
2. Place 2 cups (450 ml) of whipping cream in a larger bowl and whip it until almost stiff peaks form.
Save the rest of the whipping cream for decorating.
3. In another bowl, mix the cream cheese, icing sugar, and vanilla until combined and smooth.
4. Add the cream cheese mixture to the whipped cream and mix just until combined.
5. In a separate bowl, prepare the gelatine according to package directions.
Mine needed to be mixed with 4-5 tablespoons of lukewarm water for about 20 seconds. It turned out a little lumpy. Next time I am going to stand the bowl in a heatproof bowl of hot water and stir it until the gelatine dissolves. That should help, I’ve found out.
6. Add the dissolved gelatine in the bowl with creamy mixture and mix once again until just combined.
7. Drain the canned fruit, saving the syrup.
I used mixed fruit, but you can surely use whatever you fancy.
8. And now for the fun part.
Plop about 1/3 of the cream cheese mixture in the tin and even it out.
9. Working one at a time, dip 3 lady fingers in the saved fruit syrup (dip both sides).
10. Place the lady fingers on the cream cheese layer.
11. Now add about 1/2 of the fruit.
12. Add another 1/3 of the cream cheese mixture.
13. Add another 3 lady fingers (dipped in syrup) and the rest of the fruit.
By the way, have you ever wondered why there’s always just one cherry in the canned fruit mix? You can always count on that. That seems to be a strict and universal rule. Who knows why? I don’t. But someone might…
14. And finish it with the rest of your cream cheese mixture.
15. Even out the surface, cover the top with plastic wrap, and place the tin in the fridge for at least 6 hours or overnight.
16. Finally, remove the tin from the fridge, remove the top plastic wrap and invert the trifle on a larger platter. Remove all plastic wrap.
17. To decorate the trifle, whip the rest of the whipping cream and pipe it on top. Drizzle with the strawberry topping. Then scatter the ground nuts (I used almonds) and silver balls over the top.
And that’s it!
Enjoy, dear friends.
This is yummy.