Trifle is a dessert that is assembled in layers from what is on hand. Pieces of cake, biscuit crust, ready-made cookies are layered with custard or cheese cream, soaked in syrup, fruits and berries are added and decorated with whipped cream. Usually trifle is prepared in a transparent large vase, but we have prepared a portioned version.
Combine cheese and powdered sugar in a bowl, beat until smooth and fluffy.
Whip half the cream to stiff peaks.
Combine both mixtures, transfer to an airtight container, refrigerate for 3 hours.
Divide the chilled mixture into 3 parts, add a certain food coloring to each. Mix each part well so that the dye is evenly distributed.
Add orange peel to the yellow mass, finely chopped dried cherries and cherry essence to the pink mass, lavender petals and lavender essence to the purple mass.
Crumble the Savoiardi in a blender. Transfer the cream to pastry bags with a wide nozzle.
Sprinkle savoiardi crumbs on the bottom of serving glasses, squeeze orange cream onto ΒΌ glass, sprinkle savoiardi again, squeeze out cherry cream, repeat the same with lavender cream.
Whip the second half of the cream until stiff peaks, using a pastry syringe, squeeze it onto the top of the dessert. Garnish with mint.