Photo: Lemon-scented Mascarpone Trifle Recipe
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
Directions
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.
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By D. Clayton
El Paso, TX
on April 15, 2013
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This recipe was almost a disaster. I had read the previous reviews of people stating that the mascarpone mixture had curdled up on them. Same thing happened to me!! I used a stand mixer with whip attachment instead of hand mixer. Since I figured it was already ruined, I thought I might try adding some heavy cream. I didn't measure or anything; I just started pouring a tiny bit while mixing on medium/low. It probably was about 1 or 2 tablespoons. The mixture ended up light and fluffy!
Second, I couldn't find creme de cassis so I used raspberry pucker instead. This stuff worked out great!! Also, I poured it over the pound cake instead of brushing it on. It created a kind of marbled texture.
I hope my accidental discovery will help others. Thanks Giada.
By roxysgrl247_129...
Yakima, WA
on April 08, 2013
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This is the PERFECT summer desert. Something about the lightness and lemon with fresh strawberries. I have made this recipe about ten times and it keeps getting better. I make a few simple changes: 1. I clean & cut the strawberries and add a light sprinkle of sugar the night before or at least several hrs. before putting it together. 2. I omit the liqueur. 3. I make whipped cream & add to the mascarpone which makes it light a fluffy. 4. I use the lemon juice/sugar mixture to spread on the angel food cake. 5. I almost always add fresh blueberries as well. I think it turns it up a notch : My family loves this recipe and I will continue to make it for yrs. to come!
By kratina1_9639493
Orfordville, WI
on December 31, 2012
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Very easy and delicious dessert! The only thing that I did differently was I omitted the 1/2 cup creme de cassis liqueur and instead brushed the pound cake with some berries I mashed up. I was worried about some of the reviews but in no way was this dessert dry. I used Sara Lee Pound cake so maybe that helped as well. That pound cake always has a good consistency.
Read all 72 reviews