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Lemon-scented Mascarpone Trifle
Recipe courtesy Giada De Laurentiis

Ingredients
1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

Instructions
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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved