#berrytrifle

This gluten-free berry trifle is a delightful and easy-to-make dessert for your 4th of July celebration. It's packed with fresh berries, dairy-free goodness, and a touch of sweetness.

Ingredients: 1 gluten-free sponge cake. 2 cups mixed fresh berries strawberries, blueberries, raspberries. 1 cup dairy-free whipped topping. 1/2 cup dairy-free yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract. Fresh mint leaves for garnish.

Instructions: Cut the gluten-free sponge cake into bite-sized cubes. In a bowl, mix the dairy-free yogurt, honey, and vanilla extract until well combined. In serving glasses or a trifle dish, layer the sponge cake cubes, mixed berries, and yogurt mixture. Repeat the layers until the glasses are filled. Top each serving with a dollop of dairy-free whipped topping and garnish with fresh mint leaves. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your gluten-free berry trifle as a refreshing 4th of July dessert!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of rich zabaglione cream, fresh mixed berries, and light angel food cake in this exquisite parfait.

Ingredients: 6 egg yolks. 1/2 cup granulated sugar. 1/2 cup Marsala wine. 1 cup heavy cream. 1 teaspoon vanilla extract. 2 cups mixed berries strawberries, blueberries, raspberries. 1/4 cup powdered sugar. 1 cup angel food cake, cubed.

Instructions: In a heatproof bowl, whisk together egg yolks and granulated sugar until well combined. Place the bowl over a pot of simmering water, making a double boiler. Slowly whisk in Marsala wine and continue whisking until the mixture thickens, about 8-10 minutes. Remove from heat and let it cool. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled zabaglione mixture. Add vanilla extract and mix well. In another bowl, toss the mixed berries with powdered sugar, ensuring they are well coated. To assemble the parfait, layer the zabaglione cream, mixed berries, and cubed angel food cake in serving glasses or bowls. Repeat the layers until the glasses are filled, finishing with a layer of berries on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Garnish with additional berries and a dusting of powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

A luscious berry trifle featuring layers of moist pound cake, fresh mixed berries, and a decadent white chocolate cream. This delightful dessert is perfect for special occasions or a sweet treat any day.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup white chocolate chips. 2 cups heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 package about 10 ounces pound cake, cut into cubes.

Instructions: Put the white chocolate chips in a small saucepan and melt them over low heat. Keep stirring the chocolate chips until they are smooth. Leave to cool. Whip the heavy cream in a large bowl until stiff peaks form. When you add the powdered sugar and vanilla extract to the whipped cream, whip it some more until everything is well mixed. Mix the whipped cream and melted white chocolate together slowly until the chocolate is evenly mixed in. Put the pound cake cubes, mixed berries, and white chocolate cream mixture in serving glasses or a trifle dish in that order. Add more layers until all the ingredients are used up. Top with a layer of white chocolate cream to finish. Put the berry trifle in the fridge for at least two hours to let the flavors mix. Add some more berries and white chocolate chips to the top of the trifle before serving. Have fun with the tasty Berry Trifle With White Chocolate Cream!

Prep Time: 20 minutes

Cook Time: 0 minutes

Starry Night Trifle

A gorgeous show stopper of a dessert, this Starry Night Trifle is a stunning alternative to Christmas Pudding or would be perfect served on Boxing Day.