Description
Light and airy angel food cake trifles dance with creamy cheesecake layers and luscious blueberry sauce. Delicate dessert perfection awaits you, promising a heavenly blend of textures and flavors that will delight your senses.
Ingredients
Scale
Cake Base:
- 1 13 ounces (368 grams) store-bought or homemade angel food cake
Fresh Herb Garnish:
- Fresh mint leaves (optional)
Blueberry Sauce:
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 1 tablespoon fresh lemon juice
- 2 cups frozen wild blueberries
Cheesecake Topping:
- 1 1/2 cups (355 milliliters) heavy cream
- 12 ounces (340 grams) cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 3/4 cup (90 grams) powdered sugar
Instructions
- Heat blueberry sauce ingredients over medium-high heat, whisking consistently until mixture reaches a boiling point and thickens, approximately 2 minutes.
- Rapidly cool the blueberry sauce by transferring to a shallow bowl and placing in freezer, stirring every 5 minutes to accelerate chilling process.
- Prepare cheesecake topping by blending cream cheese, vanilla, and powdered sugar using a hand mixer until smooth and airy, then gently incorporate whipped cream.
- Select a clear serving glass or trifle dish for elegant presentation.
- Create first layer by carefully placing cubed angel food cake at bottom of glass.
- Use a piping bag with a large round tip to distribute half of the creamy cheesecake mixture over cake layer.
- Generously drizzle blueberry sauce across the cheesecake layer, ensuring even coverage.
- Repeat layering process with remaining angel food cake, cheesecake topping, and blueberry sauce.
- Optional: Garnish with fresh mint leaves for added visual appeal and refreshing flavor.
- Serve immediately to maintain optimal texture and temperature of dessert components.
Notes
- Quickly blast-chill the blueberry sauce in the freezer, stirring every few minutes to distribute cold temperatures evenly and prevent ice crystals from forming.
- Use room temperature cream cheese for smoother, lump-free cheesecake topping that blends seamlessly with whipped cream.
- Pipe cheesecake filling gently to maintain its light, airy texture and prevent deflating the delicate mixture.
- For gluten-free adaptation, swap angel food cake with gluten-free sponge cake or almond flour-based cake to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 30 g
- Sodium: 115 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg