Creating your Summer Fruit Trifle is straightforward and fun, starting with simple steps that build flavor and texture. First, set aside a few berries for garnish to add a fresh touch at the end. Then, heat the raspberry jam in a large bowl in the microwave for about 1 minute until it’s liquid, and gently mix in the strawberries, raspberries, and blueberries, letting them sit while you stir occasionally to soak up the flavors.

1- Whip the cold heavy cream until stiff peaks form, then set it aside for later use.

2- Beat the softened cream cheese with the confectioners’ sugar until smooth, add the vanilla extract, stir in one-third of the whipped cream to lighten it, and gently fold in the rest until the mixture is fluffy.

3- In a 9-inch trifle dish or large glass bowl, layer broken ladyfingers on the bottom, followed by one-third of the berry mixture with its juices, then spread one-third of the cream cheese mixture.

4- Repeat the layering two more times, ending with the cream cheese mixture on top, but leave a 1-inch border to show off the colorful berries underneath.

5- Garnish with the reserved berries and fresh mint if you like, then refrigerate for at least 8 hours or overnight to let everything set perfectly.