Ice Cream Trifle Dessert with Fruits and Ladyfingers

Ice Cream Trifle - Recipe & Video: A fancy-looking, amazing dessert that it's a whole lot easier to make than it seems. Your guests will love it.

Course Dessert

Cuisine Fusion

Keyword ice cream, kids, summer

Prep Time 1 hour

Total Time 1 hour

Servings - 8 servings

Calories 563kcal

Author Clara Gonzalez

Ingredients

2 cups of diced fruit (see notes)
1 tablespoon of vanilla extract (see notes)
1 tablespoon of sugar
8 ladyfingers
2 pints of vanilla ice cream
3 cups of suspiro (meringue, see recipe)
Fruit for decoration (see notes)

Instructions

Mix fruit, vanilla extract (or liqueur), and sugar. Place the ladyfingers in a square mold (I used a 6" x 9" [15 x 22 cm] one). Spread the fruit on top of the ladyfingers in an even layer. Chill for an hour, the ladyfingers will soak in some of the fruit juice in the meantime.
Take the ice cream out of the fridge, if it is too hard, you may have to wait a few minutes so it softens enough to spread. Spread the ice cream on top of the fruit, careful to keep an even layer. Freeze for 30 minutes, make the meringue (per recipe in the link above) in the meantime. Once the 30 minutes have passed, Cover the ice cream with the meringue, decorate with fruits and serve right away.

Video

Notes

I used an equal mixture of canned peaches, fresh strawberries and fresh, pitted cherries for the fruit. Whichever fruit you use, make sure they taste well together, and are very soft.

For decorations I used pitted cherries (the type that comes in jars), and some leftover strawberries. Get creative!

If you want to use whipped cream instead of meringue (the meringue makes the ice cream a lot airier, I love it with ice cream), you can use the appropriate steps in this recipe.

If you are serving only grownups, Add ¼ cup of dark rum or your favorite liqueur to the fruit instead of using vanilla extract. Pick a liqueur that goes well with the other flavors.

If you want to prepare this dessert with a couple of hours in advance, prepare the meringue beforehand and keep covered in the fridge, along with the ladyfingers covered with fruit. Don't freeze for more than 30 minutes, otherwise the fruit will freeze hard too, and that definitely does not work.

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