The great thing about loving to cook and bake is that I get to be the one that decides what’s for dessert for holidays since I’ll be making it – as in these Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce are just what I wanted for Mothers Day (I’ll be traveling so I got mine early)! My mom and I were dying over how good these were, and of course I was happy with how easy they were to make! If you start with a store-bought angel food cake these are a breeze to make, but feel free to go all out and make a homemade angel food cake. It will make them just that much better. FYI If using store-bought I’ve found I like the ones they sell at in Kroger grocery store in the bakery section, they are actually moist (I can’t stand dry angel food cakes) and they have a good flavor.
These are the perfect treat to make any time of year because they are made using frozen blueberries. Of course you can use fresh blueberries but frozen wild blueberries have been my go-to lately since blueberries aren’t in season right now. The wild frozen are more flavorful than the regular frozen blueberries and they also cook up in no time in this sauce since they are smaller. And I’m pretty crazy about their color, that gorgeous natural vibrant color they become when they cook down is amazing!
Make mom feel special this upcoming Mother’s Day by showing her lot’s of love and making her something delicious. Happy Mother’s Day to all you Mom’s and women out there! Thanks for all you do! I hope you have a fabulous day and hopefully you get a bit of a break on Sunday :).
- 1 (13 oz) store-bought or homemade angel food cake
- Fresh mint leaves, for garnish (optional)
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1/3 cup water
- 1 Tbsp fresh lemon juice
- 2 cups frozen wild blueberries
- 1 1/2 cups (355ml) heavy cream
- 12 oz. cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
- For the blueberry sauce:
- In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries. Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened. Let cool then chill completely (to speed chill I put it in a bowl in the freezer and stirred about every 5 minutes to until cold).
- For the cheesecake topping:
- In a medium mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form. In a separate large mixing bowl whip cream cheese, vanilla and powdered sugar using hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.
- To assemble parfaits:
- Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups. Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer. Top with 1 - 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.
- Recipe source: Cooking Classy
You should be able to get about 7 - 8 cups filled but it will vary depending on the size of the cups. You can get more if you only do one set of layers in smaller cups.