Red, White, and Blueberry Trifle

Ingredients:

• 2 containers of strawberries, 450 grams each
• 2 containers of 170 grams of blueberries
• 1 container weighing 170 grams of blackberries
• 3/4 cup granulated sugar
• 0.5 tsp finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• A pinch of coarse salt
• 1 package (220 g) of cream cheese
• 2 cups heavy cream
• 0.5 tsp vanilla extract
• 1 ready-made Angel Food sponge cake, about 350 g
• Powdered sugar, for decoration, optional
• 1.5 tbsp apple jelly or apricot jam, for decoration, optional

Preparation:

1. Quarter the strawberries and set aside. In a medium saucepan, combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest and juice, and salt. Bring to a simmer over medium heat and continue cooking, stirring occasionally, until the berries are tender and the sauce has thickened, 15–20 minutes. Remove from heat and let cool.
2. In a large bowl, combine the cream cheese, 1/4 cup heavy cream, the remaining 1/4 cup granulated sugar, and vanilla extract and beat on medium speed until smooth. In a second large bowl, beat the remaining heavy cream until stiff peaks form. Fold about a quarter of the whipped cream into the cream cheese mixture until smooth, then fold in the remaining whipped cream.
3. To assemble the trifle, cut the cake into 2-inch (5-cm) pieces. Place half of the cake pieces in the bottom of a 12- to 14-cup trifle pan or a large bowl. Top with approximately half the blueberry sauce, half the cream, and half the quartered strawberries.
4. Repeat the layers with the remaining sponge, berry sauce, cream, and strawberries. Cover with plastic wrap and refrigerate for 8 hours or overnight.
5. Before serving, dust with powdered sugar or microwave the apple jelly for 25 seconds until it becomes liquid, then brush it over the strawberries.