Dessert for a Citizenship Party
Cooking for a party for someone who will become a US Citizen. I've got a few other ideas, but need something a little white trashy. Don't want to do a sheet cake - maybe cup cakes. I'm thinking of ice box cake or banana pudding made with nilla wafers, but would love some other ideas.
As much as I hate to offend, this is one dessert that just, won't die; one of those things that reminds me yet again of yellow, peeling wall paper and avocado appliances. The only person that I know that makes this hasn't veered from her over 30 year old recipe cards. Hmmph! You picked a good one.
Why not sheet cake? The 4th of July American Flag cake is topped with white frosting or whipped cream, with rows of red berries for the stripes and blueberries for the star portion.
Or make mini-cupcakes, frosting some in blue, some in red, and some in white, or using berries to top white frosting, and arrange in a flag pattern on a large rectangular platter.
Here's my standard Fourth of July dessert: Mixed Berry Trifle. I've never gone to the effort of arranging the berries in the shape of an American flag on the top of the trifle, but you might consider doing that for this occasion. Incidentally, nothing white trashy about this option.
This recipe can be scaled up for any size group. Once, at a family reunion, I made a trifle so large that one of my younger male cousins had to come to the cottage where my family was staying to carry the trifle to the picnic location.
Mixed Berry Trifle
Make-Ahead Tip: Assemble the dessert at least 4 and up to 24 hours in advance.
1 pounds (about 1 quart) fresh strawberries, stemmed and quartered
6 ounces (3/4 pint) blueberries
6 ounces (3/4 pint) raspberries
1/2 cup plus 2 tablespoons granulated sugar
2 cups heavy cream
2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
1 pound cake, cut into 1-inch cubes
Additional berries for garnish
In a large bowl, combine the strawberries, blueberries, raspberries (you should have about 4 cups of fruit). Add 1/2 cup of sugar and toss gently to coat. Set aside until juices form, 20 to 30 minutes.
In a large bowl using an electric mixer on medium-high speed, beat the cream almost until stiff peaks form. With the mixer running, slowly add the remaining 2 tablespoons sugar, then add the liqueur and then beat just until soft peaks form.
Layer the dessert in a 9-inch square baking dish or other similar size dish or container, preferably glass, in the following manner: Scatter half of the cake evenly over the bottom of the dish. Then spoon half of the berry mixture over the bread and top with half of the whipped cream. Repeat with the remaining ingredients. Cover and refrigerate for at least 4 hours and preferably overnight.
To serve, spoon the pudding into goblets and garnish with additional berries.