Patriotic Berry Trifle

Ingredients:

• 1/4 cup + 2/3 cup sugar
• 1/4 cup freshly squeezed lemon juice
• 1/4 tsp almond extract
• 1 prepared angel food sponge cake, cut into 2.5cm thick slices
• 450 g cream cheese at room temperature
• 2 cups heavy cream at room temperature
• 4 cups blueberries
• 4 cups strawberries, hulled and thinly sliced

Preparation:

1. Combine 1/4 cup sugar, lemon juice, and 1/4 cup water in a saucepan and heat over medium-high heat, stirring until the sugar dissolves. Remove from heat and stir in the almond extract.
2. Brush both sides of each sponge cake slice with syrup. Cut the slices into 2 cm cubes.
3. Using a mixer on medium speed, beat the remaining 2/3 cup sugar with the cream cheese until smooth. Add the heavy cream and beat on medium-high speed until smooth and the consistency of whipped cream.
4. Place half of the sponge cake cubes in the bottom of a 13-cup trifle pan. Sprinkle with a layer of blueberries evenly. Spoon half of the frosting over the blueberries and spread it evenly. Top with a layer of strawberries.
5. Place the remaining sponge cake cubes on top of the strawberries, then sprinkle with more blueberries and cover with the remaining cream. Decorate with the remaining strawberries and blueberries, arranging them in a pattern. Cover and refrigerate for 1 hour.