Berry Mascarpone Trifle Recipes

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

LEMON-SCENTED MASCARPONE TRIFLE

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

RASPBERRY AND MASCARPONE TRIFLE

Steps:

• Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
• Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
• Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
• Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
• Dust with extra icing sugar to serve.