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Fresh Red White and Blue Berry Trifle Recipe Easy Homemade Vanilla Mascarpone Dessert

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A quick and easy layered dessert featuring fresh red, white, and blue berries with a creamy homemade vanilla mascarpone and store-bought cake, perfect for summer celebrations.

Ingredients

Scale
  • 1 pound store-bought pound cake or angel food cake, cut into 1-inch cubes (gluten-free cake optional)
  • 8 ounces mascarpone cheese, chilled
  • 1 cup heavy cream, cold
  • 1/3 cup powdered sugar (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries (optional)
  • Fresh mint leaves (optional, for garnish)
  • Toasted sliced almonds or crushed pistachios (optional, for garnish)

Instructions

  1. Prepare the Vanilla Mascarpone Cream: In a chilled large mixing bowl, combine mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Avoid overbeating.
  2. Prep the Berries: Rinse strawberries, blueberries, and raspberries under cold water and pat dry. Hull and slice strawberries; keep other berries whole.
  3. Cut the Cake: Cube pound cake or angel food cake into 1-inch pieces. Optionally brush with simple syrup or fruit juice for moisture.
  4. Layer the Trifle: In a trifle bowl, place one-third of the cake cubes evenly on the bottom. Spoon a generous layer of vanilla mascarpone cream over the cake and smooth with a spatula.
  5. Add the Berries: Scatter a layer of mixed berries over the mascarpone cream.
  6. Repeat Layers: Repeat layering with remaining cake cubes, mascarpone cream, and berries, finishing with a smooth layer of cream on top. Reserve some berries for garnish.
  7. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight.
  8. Garnish and Serve: Before serving, garnish with reserved berries, fresh mint leaves, and toasted nuts if desired. Serve chilled.

Notes

Keep mascarpone and cream cold before whipping for best results. Do not overbeat the cream to avoid graininess. Use freshest berries possible. Chilling the trifle for at least 2 hours improves flavor melding and texture. Optional substitutions include coconut cream for dairy-free and gluten-free cake base. Can add a splash of liqueur to cake cubes for an adult twist.

Nutrition

Keywords: berry trifle, mascarpone dessert, red white and blue dessert, easy summer dessert, layered trifle, Fourth of July dessert

Find it online: https://coracooks.com/fresh-red-white-and-blue-berry-trifle-recipe-easy-homemade-vanilla-mascarpone-dessert/