(Here is the trifle still under construction!)
This trifle is a really fresh and tasty recipe. Its perfect for any summer entertaining you might have and looks absolutely fabulous in the Pampered Chef Trifle Bowl.
4-5 limes, divided
175 g full fat soft cheese, softened
150 ml sweetened condensed milk
350 ml whipping cream or double cream, whipped to form soft peaks, divided
450 g fresh berries such as strawberries, raspberries and blackberries or blueberries
450 g Madeira cake, cut into 2.5 cm cubes
600 ml (about 400 g) lemon sorbet, softened slightly (if necessary)
20 g flaked almonds, toasted
Additional fresh berries, to decorate (optional)
- Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef’s Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.
- In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix ‘N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus™. Place mixed berries in Small Batter Bowl.
- Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.
- Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.
Yield: Serves 16
Per serving: Energy 1382 kJ/329 kcal; Protein 3.4 g; Carbohydrate 29.9 g; Fat 22.6 g; Saturated Fat 13.5 g; Fibre 0.6 g; Salt 0.4 g
Cook’s Tip: Any flavour of sorbet, such as mango, raspberry, apricot or dark cherry can be used in this recipe, if desired.
Chilled fresh lemon mousse may be substituted for the lemon sorbet, if desired. Scoop and spread the mousse gently, taking care not to crush too much air out of the mousse.
(This is the finished trifle but frustratingly out of focus, sorry)