Imagine that... a red, white, & blue-themed dessert for 4th of July! It seems like everywhere I look, I see flag cakes, Jell-O salads, and fruit trays, all using the colors red, white, & blue.
Independence Day is coming right up, and this Red (Velvet), White, & Blue(berry) Trifle is perfect for your celebration. (And yes, it's totally a mouthful to say.) It's a little more elegant than your traditional flag cake, or angel food layered with strawberries and blueberries. Red velvet cake cubes are layered with a homemade whipped cream cheese mousse, decadent chocolate ganache, and fresh blueberries.
It can be made over the course of 1-2 days, leaving you plenty of time to rest & relax on the 4th.
Start with a red velvet cake. You can do homemade, but honestly, a mix does the trick. Once everything's combined together, you can't even tell!
Once it's baked & cooled, use a serrated knife to cut it into 1/2-inch cubes. You most likely won't need the whole cake, so as the chef, you get to enjoy the extras. ;)
Then, make the ganache. Bring a cup of heavy cream to a simmer, and pour it over 1 1/3 cups of semisweet or bittersweet chocolate chips. Let it sit 5 minutes, then stir until smooth and add a bit of corn syrup to give it that glossy finish. (You could also just use a jar of hot fudge sauce.)
You can do both the cake and ganache a day ahead. When you're ready to assemble your trifle, make the cream cheese mousse. Start by whipping 3 cups of heavy cream until stiff peaks form. (You could also just use a carton of Cool Whip.) Then, blend together some cream cheese, sugar, and vanilla until smooth. Carefully fold in the whipped cream until it's light & fluffy.
Now for the assembly. In a trifle bowl (or really big bowl), layer the cake cubes, then drizzle the ganache over them. Top with a sprinkle of mini chocolate chips and blueberries. Then, the cream cheese mousse. Repeat until you have used all the ingredients or reach the top of your bowl, whichever happens first. Store in the fridge until serving time!
This is such a fantastic dessert - the slightly tangy cream cheese mousse is a great contrast to the sweet cake and rich dark chocolate ganache. The blueberries add that pop of freshness (and of course, the blue color!)
Happy 4th of July!
Red (Velvet), White, & Blue(berry) Trifle
Servings/Yield: 10-12 servings
- red velvet cake
- For the cream cheese mousse
- 16 oz cream cheese
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 cups heavy cream, whipped
- For the ganache
- 1⅓ cups semisweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon corn syrup
- mini chocolate chips
1. For chocolate ganache, bring heavy cream to a simmer. Pour over semisweet chocolate chips in a bowl; let sit 5 minutes. Stir until smooth. Stir in corn syrup.
2. For cream cheese mousse, beat together cream cheese, sugar, and vanilla extract. Fold in whipped cream.
3. In trifle dish, layer red velvet cake cubes, chocolate ganache, mini chips, blueberries, and cream cheese mousse.
Source: original recipe