“Trifle” is too dismissive a word for such a substantial dish. Crushed gingersnap cookies and homemade whipped cream, layered with fresh raspberries, strawberries, blackberries and cherries … it’s definitely a dessert to rival fireworks.
It may seem ironic to make a traditionally English treat on a holiday that celebrates our independence from that very nation, but trifle is one of those wonderful British inventions (like pubs, scones and Adele) that Americans just can’t seem to get enough of.
A proper trifle would blend sponge cake, egg custard , fruit and sherry, but we’re going revolutionary and kid-friendly here with fresh vanilla and ginger flavors. Seasonal red and blue berries add a punch of natural sweetness and holiday color. Happy 4th!
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july 4th gingersnap-berry trifle
3 lbs fresh berries, rinsed (we used strawberries, raspberries, blueberries, blackberries and cherries)
4 cups crumbled gingersnap cookies (we like the Crispy Gingersnap recipe from Once Upon a Chef, but store-bought is fine too)
For whipped cream:
4 cups heavy cream
8 Tbsp powdered sugar
2 tsp vanilla
Directions
- Rinse and let berries dry. Meanwhile, refrigerate electric mixing bowl and whisk for 30 minutes (or freeze for 10).
- Break up gingersnaps into food processor and pulse for 30 seconds or until nicely crumbled. Set aside.
- Reattach bowl and whisk to mixer. Combine heavy cream, powdered sugar and vanilla in stand mixer and mix on high for 1-2 minutes, or until cream forms stiff peaks.
- Alternate layers of cookie crumbs, whipped cream and berries in a trifle dish, finishing with a layer of whipped cream at the top. Garnish with a mound of berries, and refrigerate until ready to serve.
TIME: 45 MINS – 1 HOUR. (NOT INCLUDING COOKIE BAKE TIME). YIELDS 15-20 SERVINGS.
Adapted from Real Simple magazine.
