This is a recipe based on the traditional Australian trifle. Growing up trifle always consisted of Fresh whipped (unsweetened) cream, canned fruit salad, and sponge cake. This adaption is a little more elegant looking than the version I had as a child and tastes super fresh. (no canned fruit!)
So far this recipe has been a big hit.
Sorry there is no picture, I will post one when I make this again
approx 3 Butter/pound cake cut into large cubes
(sponge cake if you can get your hands on it)
For Berry Layer
1 punnet blackberries
1 punnet raspberries
2 large (or 4 small) punnets of Strawberries
1 cup sugar
1 tsp vanilla essence
For Cream Layers
2 8oz packages cream cheese softened
1 1/2 cups milk
1 pckg cheesecake flavored jello instant pudding
2 Pints Heavy Whipping Cream (1 of those big
1 cup white sugar
Prepare your berries the night before you want to put this dessert together.
Slice strawberries thinly, place all the berries in a large container, mixing evenly. Sprinkle half the sugar over the top of the berries, mix through. Pour in 2 cups of cold water or approximately enough to have them almost submerged. Mix gently . Pour the other half of sugar over the berries and once again mix. You want to make sure every berry recieve the sugary moisture.
Refridgerate overnight, stirring a couple times to keep covering the berries in the sauce you are creating.
For the cream layers you are going to be creating 2 different mixtures. One is just a plain whipped cream (for that good old fashioned traditional trifle flavor) and the other is a cheesecake flavored cream to kick it up a bit.
Split the whipping cream into two seperate bowls. Beat them both until they are completely whipped. Add vanilla into one of the bowls.
In a large mixing bowl combine the pudding and milk. Beat in the softened cream cheese into the pudding mixture. Quickly fold it into the cream with no vanilla, until it is completely incorporated.
In your trifle dish (this is usually just a very large circular glass bowl) layer the bottom of your dish with cake. The put a layer of berries, spooning on some of the juices to help moisten the cake. (just be sure to save enough juices for the other layers)
Smooth on a generous layer of cream cheese/pudding mixture.
Put a layer of cake. Berries & Juice, and then a layer of the plain whipped cream. Another layer of Cake, Berries, continue in this pattern until you reach the top of your bowl.
Place remaining cream cheese mixture into a zip lock back. Cut the end to form a circular shape for piping.
Pipe large circular dobs of the mixture edge to edge around the outer rim of your bowl working your way gradually in until the entire top of the bowl is covered.
Set in the fridge for 2 hours before serving. The pudding in the cream will make this very firm once it settles in the fridge.
I love my homemade oreos to be moist and cakey! Cream cheese frosting inside seperates the bikkie slices. YUM YUM.
The great part is for the most part all the ingredients are already in your pantry.
2 Pkgs Devils Food Cake Mix (if you don't have that any moist chocolate cake mix will do)
1 cup crisco (translation for aussies.. a kind of vegtable oil)
4 Beaten Eggs
8 0z Cream Cheese
2 cups powdered sugar
1/4 cup butter or margarine
1 tsp Vanilla
Heat oven to 350 F.
Combine all the cookie ingredients in a bowl.
Lightly grease a cookie sheet.
Take a small piece of the dough and roll it into a ball. It should be the size of a dime - or $1.00 Aussie dollar.
Do a test batch placing 1 or two balls on the tray. Cook for approximately 10 minutes. Dough should flatten out and deflat upon removing from teh oven as well. Use this time to exactly measure how long your oven requires to cook these cookies.
Place balls on tray and space approximately 2-3 inches apart.
Remove from oven once cooked and allow them to sit and cool before removing from the tray.
Allow cookies to completely cool before adding filling.
Soften cream cheese and butter. With an electric mixer whip the cream and butter together, add in Vanilla essence, slowly add the powdered sugar.
Place in fridge while you wait for your cokoies to cook and cool.
To Fill: Take 2 evenly sized cookies, gently spread your preferred amount of filling on one side, and press the top cookie.
I really like ALOT of cream cheese filling in my cookies but feel free to add more or less to your taste. Cookies will soften with the filling in them giving them moisture.