If you’re looking for a no-bake dessert this Summer, this scrumptious trifle is perfect. Made with homemade berry purée and whipped cream, this light dessert is perfect for any gathering.
Ingredients
1 cup frozen wild blueberries
2 cups frozen raspberries
1/4 cup honey
1/3 cup freshly squeezed orange juice- 1 navel orange
1 (473 ml) container 35% whipping cream
1/3 cup icing sugar
Graham crackers
Directions
- Put the blueberries, raspberries, honey, and orange juice in a small pot.
- Heat on medium and mix often. Reduce the heat a little if needed.
- When the berries begin to soften, mash with a fork.
- Continue to cook until the berries thicken. Mix often.
- Place the berry mixture in a bowl and cool.
- Purée the berry mixture.
- Place the bowl and whisk that will be used to make the whipped cream in the freezer for 20 minutes.
- Using an electric mixer on high speed, mix together the whipping cream and icing sugar until soft peeks form.
- Put the whipped cream in a piping bag.
- Using small bowls or glasses, layer the berry purée, whipped cream, and graham crackers.
- Layer to the top and finish off with whipped cream.
- Cover and place in the fridge overnight.
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