Fresh and light: Fruit trifle is lovely spring dessert

I have made this fruit trifle for many years, usually in the spring and summer. With fresh fruit, cake and cream, this dessert is easy, fresh, light and very tasty.

 

I created this recipe and it can be easily altered, such as by adding rum or some other liqueur — for adults only, and of course — or by changing the fruit to your tastes.

 

SPRING FRUIT TRIFLE

 

Ingredients

 

• 2 packages of ladyfingers (Publix and Harris Teeter both have them; you might have to ask at the bakery if they are not on display)

 

• 1 quart blueberries

 

• 1 quart of strawberries sliced vertically (see photo)

 

• 1 pint of raspberries

 

• 3 fresh peaches sliced thinly (do not used canned); if not available, use pineapple sliced in small flat pieces

 

• 1 can of Real brand whipped cream, sweet or unsweetened (easier than whipping it yourself)

 

• ½ cup maple syrup

 

Directions

 

Use a trifle bowl and cover the bottom with sliced strawberries.

 

Stand the ladyfingers around the perimeter of the bowl, upright.

 

Add a stand up layer of strawberries around the perimeter of the bowl, above the ladyfingers (see photo).

 

Add a layer of whipped cream and then a layer of blueberries.

 

Cover the blueberries with a layer of ladyfingers, flat.

 

Drizzle about 3 tbsp of maple syrup over the ladyfingers, or rum or Cointreau if it is for adults only.

 

Add a layer of fresh sliced peaches or pineapple.

 

Add another layer of whipped cream over the peaches.

 

Add another layer of blueberries.

 

Add more whipped cream to cover the top.

 

Put the pint of fresh raspberries in the top center of the bowl and top with a swirl of whipped cream and a sprig of fresh mint.

 

This dessert should be served immediately,  the cream on top tends to collapse after about 1 hour. Assemble and refrigerate, then put the last layer of cream and raspberries on just before serving.