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      No dessert for the 4th? Consider a Fireworks Trifle

      Chef Becca Dinnan of the Redwood Steakhouse in Mundy Township, has a festive way to end your 4th of July meal. Consider her "Fireworks Trifle". She starts with a lemon pound cake as the base. Then she layers heavy whipping cream, blueberries and strawberries. Chef Becca adds a real vanilla bean to the whipping cream to give it that velvety smooth vanilla flavor. Becca says those beans are expensive, so you could add regular liquid vanilla as a substitute.
      www.food.com also has a recipe. See below. Basically, if you add some cake, whipped cream, blueberries and strawberries, you'll be the envy of the party. The kids will love it, too.6 ounces jello strawberry gelatin

      6 ounces jello berry blue gelatin mix

      4 cups boiling water

      2 cups cold water

      4 cups angel food cake, cubed

      1 1/2 cups strawberries, divided

      1 1/2 cups blueberries, divided

      1 1/2 cups heavy cream

      1 1/2 tablespoons granulated sugar

      1/2 teaspoon vanilla extract


      Directions:


      1

      Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.

      2

      Slice rest of strawberries.

      3

      Divide boiling water, placing two cups in two bowls. Dissolve each flavor of gelatin in the separate bowls. Stir about 2 minutes. Stir in one cup cold water into each bowl.

      4

      PREPARE:.

      5

      Pour strawberry gelatin into 13x9 inch pan and do the same with the berry blue gelatin. Refrigerate both pans for one hour. Remove gelatins from refrigerator. Mix strawberries in with like gelatin. Do the same with the blueberries. Return both to refrigerator until set and firm, about 2 hours.

      6

      Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.

      7

      ASSEMBLY:.

      8

      Cube both gelatins.

      9

      Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.

      10

      Place rest of blueberries over gelatin.

      11

      Next add all the cake evenly.

      12

      Add 2/3rds of cream sealing edges.

      13

      Strawberry gelatin is next. Followed by fresh strawberries.

      14

      Place 1/3 cream nicely on top.

      15

      Refrigerate several hours and serve.
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