Berrymisu Trifle

Berrymisu Trifle puts cream cheese, granulated sugar and heavy whipping cream at the center of a cake recipe and finishes in about 210 minutes, enough for 10 -12 servings.

• Yield 10 -12 servings
• Ready in 210 minutes

Ingredients

• 1 (12-ounce) package frozen unsweetened raspberries (thawed)
• 12 ounces cream cheese (softened to room temperature)
• 1 3/4 cup granulated sugar (divided)
• 2 cups heavy whipping cream
• 3/4 cup water
• 1/2 cup lemon juice (bottled or freshly squeezed)
• 50 crisp ladyfingers or 40 chamagne/almond biscuits (crisp style)
• Sweetened whipped cream (for garnish)
• Fresh raspberries (for garnish)

Instructions

1. In a blender or food processor, puree the thawed raspberries until smooth. Strain the raspberry mixture through a fine mesh strainer into a medium bowl to get rid of the seeds. Press the mixture with a spoon through the strainer to extract as much liquid as possible. You should end up with about 1 cup of puree. Discard the seeds.
2. Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the raspberry puree and gently mix until just combined.
3. In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch. You can pour the syrup into a shallow pie plate for easier dipping or keep it in the pan – your choice.
4. Briefly dip the ladyfingers or biscuits in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits in a single layer in the trifle dish. Gently spread 1/4 of the raspberry cream cheese mixture over the ladyfingers then repeat the layers 3 more times, ending with the raspberry cream cheese (alternately, you can use slightly less ladyfingers and repeat all the layers only three times).
5. Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh berries and serve chilled.

Cool the layers before you stack them.