Ingredients
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One store-bought 9-inch angel food Cake
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2 cups Heavy Cream
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½ cup confectioners Sugar
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1 tablespoon Vanilla Extract
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One 8-ounce package Cream Cheese
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2 pints Strawberries
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1 cup Strawberry Jam
Directions
Think of this as a Latin trifle cubes of tender cake layered with cream cheese, whipped cream, and a double dose of strawberries, fresh and preserves. This was another recipe thoughtfully shared with me by Ninoschtka Estevez.
Steps
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1
Done
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Choose a serving bowl or, ideally, a glass trifle dish that holds about 10 quarts. Set aside. Cut the angel food cake horizontally into thirds, then cut into 1-inch (or so) cubes. |
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2
Done
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With an electric mixer or whisk, beat the heavy cream in a large, cold mixing bowl until foamy. Gradually add the confectioners’ sugar and continue to beat until the cream holds stiff peaks. Stir in the vanilla. |
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3
Done
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Beat the cream cheese in a medium bowl until smooth and creamy. Stir about 1 cup of the whipped cream into the cream cheese to lighten it, then stir that mixture into the rest of the whipped cream. |
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4
Done
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Build the DeliciaSpread enough of the whipped cream mixture over the bottom of the trifle dish or bowl to make an even ½-inch layer. Cover that with a layer of half the cake and half the sliced berries. Dot half of the jam in between the cake and berries. Cover with half of the remaining whipped cream mixture and smooth it into an even layer. Repeat, using the remaining cake, sliced berries, jam, and whipped cream mixture. |
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5
Done
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Chill for at least 1 hour before serving. Decorate with the reserved 3 whole berries. (The delicia can be made up to a day in advance. Leftovers will keep for up to 2 days.) |
