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Delicious Red White and Blue Berry Trifle with Mascarpone Cream

red white and blue berry trifle - featured image
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A visually stunning and easy-to-make summer dessert featuring layers of fresh berries, mascarpone cream, and pound cake. Perfect for patriotic holidays and gatherings.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (optional)
  • 2 tablespoons granulated sugar
  • 8 oz (225 g) mascarpone cheese, chilled
  • 1 cup heavy cream, cold
  • 1/3 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 store-bought pound cake, cubed
  • 2 tablespoons fruit liqueur or orange juice (optional)

Instructions

  1. Rinse the strawberries, blueberries, and raspberries gently under cold water. Pat dry with paper towels. Hull and slice the strawberries. Place all berries in a bowl, sprinkle with granulated sugar, and toss lightly to coat. Set aside to macerate.
  2. In a large mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture with a spatula, being careful not to deflate the cream.
  4. Cut the pound cake into roughly 1-inch cubes. Lightly drizzle the cubes with fruit liqueur or orange juice if desired.
  5. In a glass trifle bowl, layer cake cubes at the bottom, followed by a layer of mascarpone cream, then a layer of macerated berries. Repeat layers until bowl is filled, finishing with berries on top.
  6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to let flavors meld and cake soak up juices.
  7. Before serving, optionally garnish with fresh mint leaves or a light dusting of powdered sugar.

Notes

Keep mascarpone and heavy cream cold until whipping for best texture. Fold whipped cream gently into mascarpone to maintain airiness. Adjust sugar based on berry sweetness. Assemble close to serving time to avoid soggy cake or chill overnight for softer texture. If mascarpone cream is too thick, add a tablespoon of milk before folding in whipped cream.

Nutrition

Keywords: berry trifle, mascarpone cream, summer dessert, patriotic dessert, easy trifle recipe, red white and blue dessert

Find it online: https://merrymorsel.com/delicious-red-white-and-blue-berry-trifle-recipe-easy-homemade-mascarpone-cream-dessert/