Cream cheese trifle

Lightly caramelized mushrooms and onions
May 1, 2013
Steamed claypot chicken rice
June 17, 2013

Some friends were planning to come over for a unplanned get-together. Cooked something simple for dinner and was scratching my head what to whip up for dessert. Raided my refrigerator and came up with this.


2 pieces of frozen puff pastry dough
250 gm cream cheese
100 gm fine sugar
2 tsp gelatine granules
4 Tbsp boiling water
200 ml whipping cream
a little fresh milk
some tiny strawberries (cubed)
1 mango (cubed)
seedless dark colored grapes (cubed)
2 passionfruit (halved and scoop out the seeds)


  1. Line a baking dish with the puff pastry. Use a fork to make some indentation on the pastry. Pop it into the oven at 190 degree celsius for 15 minutes. Remove from oven and cool.
  2. Melt the gelatine granules in a little hot boiling water.
  3. Beat the cream cheese together with the fine sugar until mixture becomes light and creamy. Add cream and a little fresh milk. Pour in the melted gelatine and beat mixture evenly.
  4. Pour the mixture into the baking dish lined with baked puff pastry. Top with cubed fruits and passionfruit seeds. Leave to set in the fridge.
  5. This trifle is light and creamy with a generous bursts of flavours from the fruits. Serve cold.

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