Berry Mascarpone Trifle

Sorry about the lack of posts, life has been incredibly busy, with little time for cooking and blogging. But with summer (AKA grilling season) in full swing, expect more warm weather recipes coming up.

Anyway, I’ve always associated trifles with being a decidedly British dessert. But despite the British origins, this trifle would be a delicious addition to a 4th of July celebration.

Speaking of Independence Day, a few years back Jeff and I were celebrating in our home town. After watching the fireworks from our friends front yard, we were watching people walk past on their way home. One very friendly (drunk) man with a bicycle came over to chat us up. While we were chatting, this man brings up the real reason for the Fourth of July, not grilling and fireworks, but rather declaring independence from Britain. Jeff decides to take it a step further and reenact one of the most memorable moments from that period of history, the midnight ride of Paul Revere. So he borrows the man’s bicycle and proceeds to ride up and down the street screaming “the British are coming, the British are coming”. Yeah…. true story. Don’t be jealous just because I’m married to a true patriot.

However you are celebrating the 4th, you should make this trifle. It’s easy, delicious, and the colors are holiday appropriate. What more could you ask for in a 4th of July dessert?

Berry Mascarpone Trifle

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Prep time: 30 minutes

For the Mascarpone Cream:

  • 1/4 cup sugar
  • 1 lemon zested
  • 16 ounces mascarpone cheese
  • 1/2 cup heavy cream

For the berries:

  • 1 pint blueberries
  • 1 pint raspberries
  • 2 pints strawberries, hulled and quartered
  • 1/4 cup sugar
  • 1 package of store-brought shortbread cookies (I used Trefoils), crushed into small chunks

Prepare the Mascarpone Cream: in a large bowl, mix together the sugar, lemon zest, and mascarpone. In a separate bowl, whip the heavy cream until it reaches soft peaks. Slowly fold the whipped cream into the mascarpone mixture.

In another bowl, mix the berries with the sugar and set aside. The berries will release juice as it sits.

To assemble the trifle, spread some of the mascarpone cream in the bottom of a large glass bowl. Sprinkle a layer of shortbread cookies over the mascarpone cream. Then layer with the berry mixture. Repeat this 2 more times. Cover and refrigerate until ready to serve.

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