Berry Cheesecake Trifles

Name: Berry Cheesecake Trifles
Ingredients: 4 oz store-bought sponge cake, cubed; 1/3 cup Cointreau; 2 cups frozen mixed berries; 1 tsp unflavored gelatin; 1 pkg (8 oz) cream cheese, softened; 3/4 cup sugar; 2 tsp lemon juice; 1 1/4 cups heavy cream; None None Fresh raspberries and blueberries, to garnish (optional); None None FOR THE CUSTARD; 1/4 cup custard powder; 1/4 cup sugar; 1 1/2 cups milk; 1 tbsp butter; 1 None egg yolk

15 ingredients

6 steps

Ingredients

4 oz store-bought sponge cake, cubed
1/3 cup Cointreau
2 cups frozen mixed berries
1 tsp unflavored gelatin
1 pkg (8 oz) cream cheese, softened
3/4 cup sugar
2 tsp lemon juice
1 1/4 cups heavy cream
None None Fresh raspberries and blueberries, to garnish (optional)
None None FOR THE CUSTARD
1/4 cup custard powder
1/4 cup sugar
1 1/2 cups milk
1 tbsp butter
1 None egg yolk

Directions

1

Divide the sponge cake between eight 1 1/3-cup glasses. Sprinkle with Cointreau and half of the berries.
2

Sprinkle the gelatin over 1 tbsp water in a small heatproof bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Cool for 5 mins.
3

Beat the cream cheese, sugar and lemon juice in a medium bowl with an electric mixer until smooth. Beat in the cream. Stir in the gelatin mixture.
4

Divide the mixture between the glasses. Top with the remaining berries. Refrigerate for 15 mins.
5

For the custard, blend the custard powder, sugar and 1/2 cup of the milk in a small saucepan until smooth. Stir in the remaining milk. Stir on medium heat until the mixture boils and thickens. Remove from the heat. Stir in the butter and egg yolk. Cover the surface of the custard with plastic wrap. Cool.
6

Divide the custard between the glasses; refrigerate for 30 mins. Garnish with fresh raspberries and blueberries, if desired.