Lemon Mascarpone and Blueberries Trifle

Lemon Mascarpone and Blueberries Trifle

This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend. The fact that this dessert can be assembled well in advance makes the trifle perfect for entertaining by easing the stress related to the last minute dessert preparation. But I should probably have started by telling you that this trifle is amazingly good, light and very refreshing.


Makes about 14-16 servings

You will need a large trifle bowl, or any glass bowl or vase big enough to hold all these layers.

Ingredients:

Preparation:

Slice the angel cake into thick slices, cut off the crust. Cut the cake into 1-inch cubes. Fit the cubes tightly into the bottom of the bowl. Brush the cake with ¼ cup of Limonchello. Spread half of the blueberry sauce. In a medium bowl, whisk together the lemon curd, mascarpone and ½ cup of the whipping cream. Pour half of this mixture over the blueberry sauce and smooth the top with a rubber spatula. Delicately arrange more cake cubes over the mascarpone cream. Soak them with another ¼ cup of Limonchello. Top with another half of the blueberry sauce and pour the rest of the mascarpone-curd mixture. Cover the bowl with plastic wrap and refrigerate. A couple of hours before serving time whip ½ cup of the cream, transfer to a piping bag and pipe a decorative border on the surface of the trifle.
Serve the dessert by spooning it into individual bowls. You can offer more whipped cream to top the dessert.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

5 Responses to “Lemon Mascarpone and Blueberries Trifle”

  1. drool**

  2. hello..i want to make this but i dont drink alcohol, what would be a substitute for the limoncello?

  3. syk, you can make lemon syrup instead to soak the cake. In a small saucepan combine 1/4 cup sugar, 1/2 cup water. Bring to a boil, stirring, to dissolve the sugar; off the heat, stir in about 2 to 3 tbsp of fresh lemon juice.

  4. OMG!!!

  5. MasashiKishimoto on November 6th, 2012 at 4:24 am

    This desert looks really really nice. I’m not really the type for cooking or such but I really think im going to give this a try :-D

    Thx for this recipy Vera

    Masashi

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!


Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets


The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014