Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce
Decadent trifles are made with fluffy angel food cake, rich cheesecake topping and a sweet blueberry. A show stopping dessert! These are a breeze to prepare yet they're sure to impress everyone. Perfect for holidays or just an after dinner dessert.
Ready in: 25minutes
1(13 oz) store-bought or homemade angel food cake
Fresh mint leaves, for garnish (optional)
1Tbspfresh lemon juice
2cupsfrozen wild blueberries
1 1/2cups(355ml) heavy cream
12oz. cream cheese, softened
3/4cup(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 chilled 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 trifles: 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.
*To chill bowl pop it in the freezer for 5 minutes.
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.