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Categories:
cream cheese sugar sugar whipping cream vanilla extract nectarines raspberries blueberries cinnamon apricot jam dark rum Cake
Viewed: 33 - Published at: 7 years agoIngredients
- 12 oz. cream cheese, room temperature
- 1/2 cup sugar
- 2 tbsp. sugar
- 2 cups whipping cream, chilled
- 2 tsp. vanilla extract
- 4 nectarines, sliced thinly
- 1-1/4 qt. raspberries
- 1 pint blueberries
- 1 tsp. cinnamon
- 8 tbsp. apricot jam
- 4 tbsp. dark rum
- 1 angel food cake, sliced into 1/2-inch thick slices
Method
- Beat cream cheese and 1/2 cup sugar in a large bowl until light.
- Gradually beat in cream and vanilla.
- Beat until medium-stiff peaks form.
- (this won't take long-if you beat too long it will cause this mixture to break down and turn to liquid) Spoon 2/3 cup cream cheese mixture into pastry bag fitted with a medium star tip and refrigerate.
- Keep remaining cream cheese mixture to side.
- Combine all fruit and gently fold in 2 TBS sugar and cinnamon.
- If some of the fruit is not sweet then use more sugar.
- Mix jam and rum in small bowl and blend.
- Use a fork to break up large pieces of apricot jam.
- Arrange enough cake slices in 3-quart trifle bowl to cover bottom.
- Brush on 1/3 of jam mixture, top with 2 cups of fruit, then top with half of the cream cheese mixture.
- Top with another layer of cake, brush with another 1/3 of jam mixture, two more cups of fruit then remaining cream cheese mixture.
- Cover with another layer of cake, brush with remaining jam mixture and top with remaining fruit.
- Cover and chill at least 3 hours or up to 8 hours.
- Use cream cheese mixture in pastry bag to decorate top of trifle.
