Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 store-bought or homemade angel food cake
Fresh mint leaves
1/4 cup granulated sugar
2 tsp cornstarch
1/3 cup water
1 Tbsp fresh lemon juice
2 cups frozen wild blueberries
1 1/2 cups heavy cream
12 oz . cream cheese
1/2 tsp vanilla extract
3/4 cup powdered sugar
Directions
In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries. Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened. Let cool then chill completely .
In a medium chilled mixing bowl* whip heavy cream using an electric hand mixer until stiff peaks form. In a separate large mixing bowl whip cream cheese, vanilla and powdered sugar using hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.
Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups. Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer. Top with 1 - 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.
