This Fruit Trifle w/ Candied Almonds paired incredibly well with freshly brewed coffee, a pitcher of orange juice, some roasted thick-cut bacon, and this Baked Praline French Toast Casserole. If there was a way to make this menu a little more festive, it would be to open up a bottle of champagne or prosecco and turn the pitcher of orange juice into mimosas. With Passover, Easter, graduation parties, birthdays, anniversary celebrations, Mother's Day, Father's Day or reunion gatherings coming in the weeks and months aheads, consider making this Fruit Trifle w/ Candied Almonds your 'fruit' dish.
Fruit Trifle w/ Candied Almonds
6-7 cups (3-4 pints) fresh fruit (strawberries (cut into slices or wedges), raspberries, blueberries, and/or blackberries)
2 cups heavy whipping cream
16 ounces cream cheese, room temperature
1 cup confectionary sugar
1 teaspoon freshly squeezed lemon juice
1 cup slivered almonds
3 Tablespoons unsalted butter
3 Tablespoons granulated sugar
1. Sauté almonds in butter, adding sugar in after the almonds have sautéed for at least 2 minutes.
2. Continue sautéing until almonds are lightly browned.
3. Transfer to a piece of parchment paper or aluminum foil. Very lightly sprinkle with some additional granulated sugar.
4. Allow almonds to cool completely. Note: Can be prepared a day ahead. Store in a sealed container until ready to use.)
1. In the bowl of a standing mixer fitted with whisk attachment, whisk heavy cream until stiff peaks form. Temporarily transfer mixture to a separate bowl.
2. In the bowl of standing mixer fitted with a paddle attachment, beat cream cheese until smooth and creamy (approximately 2-3 minutes).
3. Add confectionary sugar and lemon juice into cream cheese. Beat until well blended.
4. Remove bowl from standing mixer and fold in whipped cream until well blended.
5. Beginning with the whipped cream cheese/cream, alternately layer the cream and fruit mixture, reserving enough of the cream mixture to pipe on top of the trifle. (Depending on the size of the trifle bowl, will have three to four layers of each.)
6. Using a pastry bag fitted with tip of choice, pipe reserved whipped cream cheese/cream along edges of the bowl.
7. Sprinkle candied almonds on top of whipped cream. Note: You will not use all of the candied almonds if you only pipe the whipped cream cheese/cream along the sides of the trifle bowl. Serve remaining almonds on the side when serving the trifle.
8. Serve immediately or refrigerate several hours before serving.
Notes: (1) The original recipe also suggested the trifle could be made with green or red seedless grapes. It could, but I really think berries work so much better. (2) The trifle is best served to 'company' on the day it is made, but leftovers continue to be delicious the next day.