Candied Rice Paper Trifle Cups
Indulge in this irresistible trifle featuring layers of strawberry cheesecake, assorted fruits, and crispy crumbled candied rice papers. Every mouthful promises a satisfying mix of textures. Reinvent dessert with spring roll wrappers.
What you'll need: Serves 2
1 pkg rice paper spring roll wrappers (I use Blue Dragon)
4 oz cream cheese, softened
4 oz mascarpone, softened
1/4 cup powdered sugar
Strawberries, diced
Raspberries, blueberries, blackberries, ect.
1 Tbsp lemon juice
How to make it:
Wash and pat dry the assorted fruit; dice strawberries into bite size pieces. Set aside.
In a large bowl, combine room temp cream cheese with mascarpone, powdered sugar and lemon juice. Using a spatula, whisk together until fully combined. (Use an electric hand mixer if needed.) Gently fold in strawberries. Set aside.
Cut one rice paper into 6 triangles.
Heat avocado oil in a large skillet over medium heat. Add enough oil to coat the pan. The oil will begin to slightly ripple once it’s hot enough. Place the rice paper in the pan and fry for 5 seconds. Transfer to a cooling rack or paper towel to drain excess oil. Immediately sprinkle with sugar.
Once the fried papers have cooled, crumble one triangle into fine pieces and place into a dessert cup. Layer a scoop of strawberry cheesecake filling, then add berries and another crumbled triangle. Repeat one more layer. Top with berries and a whole piece of the candied paper for garnish.
Serve immediately.