Cheesecake Berry Trifle
I made this delightfully simple dessert for Easter. It requires no cooking or baking, just some assembling of ingredients, some whisking and putting it all together. It is one of the fastest desserts I have ever made and tastes amazing. It also feels luxuriously sinful and special. The recipe was adapted from Australian Womens Weekly’s Cheesecakes cookbook. I substituted all full-fat ingredients with all light ingredients and it turned out just perfect. I made 6 huge glasses of this beautiful dessert and had enough ingredients left over to make 4 baby glasses for the kids. Everyone was happy!
CHEESECAKE BERRY TRIFLE
[Preparation Time : 20 minutes/ Chilling Time : 2 hours/ Serves : 6]
Ingredients
6 saviordi biscuits
1/3 cup berry/orange juice + 1/3 cup Grand Marnier
2 cups frozen mixed berries
2 cups store-bought light custard
For The Filling
250g light cream cheese
1 tsp gelatine
1 tbsp water
300ml light cream
2 tsp lemon juice
2/3 cup caster sugar
Method
Make filling by sprinkling gelatine over the water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine dissolves, cool for 5 minutes. Beat sugar, cheese and lemon juice with an electric mixer until smooth. Beat in cream. Stir in gelatine mixture.
Cut each saviordi biscuit into three. Combine berry/orange juice and Grand Marnier in a bowl. Dip the biscuit pieces in the liquid. and divide equally among 6 tall drink glasses. Divide cheese mixture, among glasses and top with frozen berries. Top with some custard and more frozen berries.
Chill for 2 hours before serving.
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It looks absolutely refreshing!
Gorgeous pictures!
I LOVE trifles! This one looks absolutely decadent. Thanks for sharing!
Beautiful! Looks perfect after a big holiday meal.
Wonderful recipe. So amazing that there is no heat needed to make this.
Yeah, and it is absolutely divine … It has been years since I pigged out on such a HUGE serving of dessert
mmmmm trifle…..
love the photos!
Hi there, great recipe!
Just one note: if the biscuits are the Italian kind, it’s “savoiardi” biscuits. Didn’t know you had those in Australia! There’s no way I could easily find some “store-bought light custard” here in Italy. Oh well, I’ll try the recipe as soon as I can, thank you!
I think this looks incredible! I’ll be making it as the 5th course of our World-dinner tonight for 18 people! I was looking for an Australian recepy… Thanks!