Sunday, April 24, 2011

Lemon Blueberry Trifle with Pineapple and Strawberries

1 angel food cake cubed into 1 inch pieces
6 oz. cream cheese, room temperature
¾ cup confectioner's sugar
1 cup heavy cream
5 teaspoons lemon juice
Zest of lemons to make juice
3 cups blueberries
1 pineapple, peeled, pitted and cut in 1 inch pieces
2 cups strawberries cut in half lengthwise, stems removed 

Combine the cream cheese and the sugar. Beat until well combined. Add the heavy cream and beat until mixture holds medium peaks. Add the lemon juice and beat again until well combined.
Fold in the zest.

In a trifle dish, place about 1/3 of the angel food cake pieces in the bottom, followed by 1/3 of the parfait, blueberries, pineapple and strawberries. Repeat 2 more times, adding some fruit flared liqueur if desired.
Dust lightly with confectioner's sugar and refrigerate 8 hours or overnight, covered.

Serves 8 generously.