*ingredients:
+For the cream cheese filling:
°2 8-oz package cream cheese
°2 c powder sugar
°1 1/2 tsp almond extract
°1 tsp vanilla
+To prepare the whipped cream:
°1 liter whipped cream
°6 tablespoons of powdered sugar
°1 teaspoon vanilla
+For the rest:
°1 angel food cake
°4 cups fresh raspberries mixed with thinly sliced strawberries, you can use any berries you like
*Directions :
Let the cheese soften at room temperature and put it in a bowl. Add the powdered sugar, almond extract, and vanilla and mix until smooth.
Whisk the heavy cream, powdered sugar, and vanilla together until stiff peaks form.
Assemble the truffles by placing a layer or broken angel food cake on the bottom, followed by spreading the cream cheese mixture.
Pour the cream cheese mixture with the berries, then the whipped cream over the berries. Repeat the layers again and finish with whipped cream on top and garnish with berries.
Let it rest in the fridge for at least two hours! (The longer you keep it, the better, preferably the night before.) Serve cold, and take out the dessert cups.
Enjoy!
