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Summer Berry Trifle

Makes: 8 servings
Summer Berry Trifle

Method

  1. Clean the berries (if using strawberries, hull them and cut in half) and place in a large bowl.
  2. Add superfine sugar, juice and liqueur and stir gently until berries are covered.
  3. Cover and set aside for at least one hour to let the combination macerate.
  4. Cut the Otis Spunkmeyer Golden Crème Cakes into fourths (you should have about 6 cups) and set aside.
  5. In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioner’s sugar and vanilla until soft peaks form, about 3 minutes.
  6. In a separate bowl, using clean beaters and with the mixer on medium-high speed, beat the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone into the whipped cream until evenly blended.
  7. (In place of the above 2 steps, you can make vanilla pudding using directions on the box.)
  8. In a large flat-bottomed glass bowl, arrange a single layer of the Golden Crème Cake pieces in the bottom of the bowl.
  9. Spoon one-third of the berries over the cake and then spread one-third of the mascarpone mixture (or pudding) over the berries.
  10. Repeat the layers twice, finishing with a layer of the mascarpone mixture (or pudding).
  11. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  12. Enjoy!

Ingredients

Ingredients
  • 15 Otis Spunkmeyer Golden Crème Cakes, cut into fourths.
  • 2lb. mixed berries, such as strawberries, raspberries, blackberries and blueberries
  • 1/2lb. mascarpone cheese, at room temperature (or cream cheese)
  • 2 Cups heavy cream
  • 1/4 Cup superfine sugar
  • 1/4 Cup freshly squeezed orange juice
  • 1/4 Cup orange liqueur (or more orange juice)
  • 1/4 Cup confectioner's sugar
  • 1/2 tsp. vanilla extract