Chef Lesli Sommerdorf for Harmons
Serves 8 to 10
- 1 (8-ounce) package cream cheese, softened
- 2/3 cup plus 2 tablespoons superfine sugar
- 1/3 cup sour cream
- Zest of 1 lemon
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/4 cups heavy cream
- 1/4 sheet pan (9- by 13-inch) red velvet cake
- 3 (6-ounce) packages fresh blueberries
In a medium bowl, add the cream cheese, sugar, sour cream, lemon zest and juice, vanilla and salt. Beat together with an electric mixer until smooth. Using a spatula, scrape down sides of the bowl and set aside.
In another bowl, add the cream and beat until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
In a trifle bowl, cut the velvet cake into 2- by 2-inch pieces and put 1/3 of the pieces in the bottom of the trifle bowl. Dollop 2 large spoonfuls of the cream cheese-sour cream mixture on top of the velvet cake and, using an offset spatula or knife, spread the mixture so it covers the cake. Sprinkle with blueberries.
Repeat, making 2 more layers and finishing with blueberries on the top of the trifle. Cover with plastic wrap and refrigerate 30 minutes prior to serving to allow the flavors to blend.