SUMMER BERRY TRIFLE

Serves: 8-10

1 1/2 lb (680 g) strawberries,

■ hulled and cut into 1/4-inch (6mm) slices

3/4 lb (340 g) raspberries ■

3/4 lb (340 g) blueberries ■

3/4 cup (180 mL) seedless raspberry ■ jam, best quality

1 1/2 cups (375 mL) cold heavy ■ whipping cream

16 oz (454 g) cream cheese, at ■ room temperature

1 3/4 cups (430 mL) confectioners’ ■ sugar

1 tsp (5 mL) vanilla extract ■ One 7-oz (198-g) package crisp ■ ladyfingers (also called Savoiardi biscuits, see note)

Fresh mint, for garnish (optional) ■

Set aside a few of each berry for ■ topping your finished trifle.

1. In a large bowl, heat the raspberry jam in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.

2. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until stiff peaks form. Set aside.

3. In another large bowl, use an electric mixer fitted with the paddle attachment (or beaters) to beat the cream cheese with the confectioners’ sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.

4. Use a 9-inch (23-cm) round trifle dish or glass bowl with a 14-cup (3.5-L) capacity.

5. Line the bottom of the dish with a layer of ladyfingers, breaking into pieces as necessary.

6. Follow with one-third of the berry-jam mixture (including one-third of the juices), then one-third of the cream cheese mixture.

7. Add another layer of ladyfingers, berries, and cream, and then a third, ending with the cream.

8. For the last layer of cream, leave a 1-inch (2.5-cm) border around the edge showing the fruit beneath. Garnish with the reserved whole berries and mint (if using).

9. Refrigerate for at least 8 hours or overnight before serving. Note: Savoiardi biscuits are crisp ladyfingers, usually sold in the packaged cookie section of the supermarket. Don’t confuse them with the soft-sponge cakelike ladyfingers from the bakery — those aren’t nearly as good.

PRO TIP:

Folding is a technique used

■ to mix a light and airy ingredient, like whipped cream, into a heavier mixture, like sweetened cream cheese, without deflating the lighter mixture.

To fold, place the heavier mixture ■ in a bowl and top with the lighter mixture.

Use a spatula to cut through

■ the middle of the two mixtures down to the bottom of the bowl. Pull the spatula toward you, scooping up some of the heavier mixture.

In one sweeping motion, fold

■ the scooped up portion of the heavier mixture over the lighter mixture. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are well combined.