No dessert for the 4th? Consider a Fireworks Trifle
By Joel Feick
Mon, 01 Jul 2013 14:07:10 GMT — 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 gelatin6 ounces jello berry blue gelatin mix4 cups boiling water2 cups cold water4 cups angel food cake, cubed1 1/2 cups strawberries, divided1 1/2 cups blueberries, divided1 1/2 cups heavy cream1 1/2 tablespoons granulated sugar1/2 teaspoon vanilla extractDirections:1Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.2Slice rest of strawberries.3Divide 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.4PREPARE:.5Pour 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.6Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.7ASSEMBLY:.8Cube both gelatins.9Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.10Place rest of blueberries over gelatin.11Next add all the cake evenly.12Add 2/3rds of cream sealing edges.13Strawberry gelatin is next. Followed by fresh strawberries.14Place 1/3 cream nicely on top.15Refrigerate several hours and serve.
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