Created exclusively for the holiday season by Jess Sagun of Winna’s Kitchen in Myrtle Beach, South Carolina, the Cheerwine Triple-Berry Trifle layers a Cheerwine-infused triple-berry compote with lemon cheesecake cream and a salted pecan-pretzel crunch. The combination of sweet berries, bright citrus, creamy cheesecake and buttery, salty crunch makes this festive dessert a standout addition to holiday gatherings.
Serves 8-10
Ingredients
- Berry compote
- 32 ounces frozen triple berries
- ¾ cup Cheerwine
- 1 cup granulated sugar
- Pecan–pretzel crunch
- 1½ cups coarsely crushed pretzels
- ½ cup chopped pecans
- 5 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- ⅛ teaspoon fine salt, or to taste
- Lemon cheesecake cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup plain whole-milk Greek yogurt
- 1 teaspoon finely grated lemon zest and juice
- 1 cup cold heavy whipping cream
Instructions
- Make ahead: Prepare the compote and cream a day ahead and refrigerate separately. Store cooled crunch in an airtight container at room temperature.
- Make the compote. Combine frozen berries, Cheerwine, and granulated sugar in a large saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring often, until thick. Cool completely, then refrigerate until chilled.
- Bake the crunch. Heat oven to 350°F. Mix pretzels, pecans, melted butter, brown sugar, and salt. Spread on a parchment-lined baking sheet. Bake 10–12 minutes, stirring once and watching the nuts. Cool completely and break into crumbles.
- Make the cream. Beat cream cheese and powdered sugar until smooth. Beat in yogurt and lemon zest and juice. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture.
- Assemble. In a trifle bowl, or individual cup or glasses. Layer crunch, cream, compote. Repeat, finishing with crunch.
- Serve. Assemble within an hour of serving for the best crunch. Keep refrigerated until serving.
