Lemon-scented Mascarpone Trifle

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I usually love all of Giada's recipes so when I needed something for a 4th of July party I thought this was the way to go....big mistake! Pound cake was dry even with more creme de cassis but the mascapone was really the worst part...it wasn't easy to spread and was very grainy. I had to double the amount because of the size of my trifle bowl and added blueberries to the strawberries...while it was attractive this is a recipe that I would never make again. Giada, I love most things you do and will continue to try your recipes but this is one I will stay away from in the future.

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Delicious

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i chose this recipe because i could save time and at the same time i thought i could present a simple but wonderful dessert for my daughter came to panama to see us. i used frozen sara lee pound cake. i qurtered fresh strawberries and mixed with some raw sugar and agave nectar and kept in the refrigerator until i needed. later i added some rasberry extract because i couldn't find cassis here. i used big green matini glasses for trifle. it was very moist. my daughter was surprised and very much pleased. i made it again for my husband and myself.

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I recomend adding more mascarpone, it drys out in the fridge overnight, but right when made, this dessert is unexpected and fresh-- very tasty! Highly recomend you try it at least once!

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This has to be the worst dessert I have ever made! The sugar syrup turned hard as a rock and would not blend with anything and stuck to the sides of my mixer. The pound cake looks awful layered with everything. YUK! I am no novice and love all of Giada's recipes but please do your self a favor and stay away from this one!

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I made this for a few VERY difficult to please people and it was a huge hit. I used a combination of berries and substituted Chambord for the Creme de Cassis. The only thing I would advise is not refigerating them for long after making them b/c the mascarpone gets a little hard. The presentation was markedly better than the photo on the site indicates!

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I made this for dessert after Easter dinner and everyone loved it. I used raspberries instead of strawberries and two packages of ladyfingers rather than poundcake and topped it all with a layer of whipped cream and fresh raspberries so that I would use up all of the rest of the ingredients. It is a good recipe for a large group of people but it is expensive. The mascarpone was $10 for a pound and by the time I bought the rest of the ingredients (including the bottle of creme de cassis I had spent over $30.

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I made the following changes to the recipe which I think helped the moistness: used prepared butter cake instead of pound cake; added 1 cup whipped cream to the muscarpone cheese which made it much easier to spread; added a little sugar to the chopped strawberries that brought out some of the juices; and I poured the liquor over the cake instead of brushing it on. I made it for an "Italian brunch" and it got rave reviews. Thanks, Giada and those who shared their ideas.

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I made this recipe for my dinner club and everyone loved it but I made a few changes. First, I used Angel Food Cake instead of Pound Cake to lighten it up a bit. Second, rather than brush the cake with Creme de Cassis, I tossed the fruit in this which added a nice shine to the fruit.

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This was a very easy dessert recipe that was especially nice for those of us who don't like to bake. I did end up substituting chambord for the cassis as that is what I have on hand, and I macerated the strawberries in that and some sugar before putting the trifle togther. Doing so I did not notice any dryness. The second time I made this I decided to try it with angel food cake to lighten this up a bit, and it was very good, in fact I actually preferred it that way. The marscapone was rich enough that I did not miss the heavier pound cake.