This document provides a recipe for a summer berry trifle. The trifle has layers of crumbled ladyfingers soaked in mint syrup, whipped cream cheese mixture, sliced and mashed berries, and is topped with mint leaves and almonds. It requires ladyfingers, cream cheese, sour cream, heavy cream, lemon zest, eggs, raspberries, strawberries, mint, sugar, and water. The mint syrup is made by simmering minced mint leaves in a sugar and water mixture.

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Summer Berry “Trifle”
(adapted from Lucid Food)
1 pkg Lady Fingers, crumbled
½ cup Mint Syrup*
12 oz Cream Cheese (whipped)
2 Tbsp Sour Cream
2 Tbsp Heavy Cream
Zest of one small Lemon
3 Egg Yolks (optional)
8 oz (3/4 pint) Raspberries
8 oz Strawberries
Handful of mint leaves
½ cup Toasted Slivered Almonds, rough chopped
Whisk together (either by hand or with electric hand mixer) the cream cheese, sour
cream, heavy cream, lemon zest. (If you prefer a more custardy texture, whisk in
egg yolks.)
Crumble ¾ of the lady fingers into the bottom of a glass bowl. Sprinkle with half
the mint syrup, and a few mint leaves.
Slice 2/3 of the strawberries. Mash 2/3 of the raspberries and drizzle puree over
the cookies. Top with sliced strawberries, drizzle with remaining syrup and top
with cream cheese mixture. Arrange remaining mint leaves, almonds, strawberries
and raspberries on top. Allow to chill for an hour before serving.
*Mint Syrup
Mince 24 mint leaves and put them in a small saucepan. Add ½ cup sugar and ¾
cup water. Stir together and bring to a simmer. Simmer until reduced by 1/3 and
slightly thickened.
Remove from heat and cool. Strain and reserve.
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