BERRY TRIFLE


Found this delicious recipe in Williams-Sonoma Entertaining cookbook!  Enjoy it’s both yummy and spectacular!   Here is what they say in the book; Although a seemingly elaborate, trifle is quick to assemble when y ou use store-bought pound cake.  Mascarpone cheese folded into sweetened whipped cream adds a layer of rich silky indulgence. 

Berry Trifle in the Hemingway Hurricane

2 lb mixed berries such as strawberries, raspberries, blackberries, and blueberries, in any combination, plus more whole berries for garnish.

1/4 cup superfine sugar

1/4 cup orange liqueur

1 lemon pound cake 9 inch loaf.   I used plain pound cake

2 cups heavy cream

1/4 confectioner’s sugar- also known as powder sugar

1 1/2 teaspoon of vanilla extract

1/2 lb mascarpone cheese, at room temp

Grated zest of lemon

Fresh mint sprigs for garnish

If using strawberries, hull and slice them.  Place them in a bowl and add the other berries.  Add the superfine sugar, orange juice, and liqueur and stir gently to mix.  Set aside to macerate for at least 1 hour or for up to 3 hours.

Berries are set aside to macerate.

Cut the pound cake into 1-inch cubes and set aside until ready to assemble the trifle.  You should have about 6 cups.

Pound cake cubed and ready to assemble!

In a large bowl, using an electric mixer on medium-high speed, whip together the cream, confectioners’ sugar and vanilla extract until soft peaks form, about 3 minutes.  In a separate bowl, using clean beaters and with the mixer on medium-speed, whip the mascarpone until soft.  Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until the mixture is evenly blended.

Select a footed glass trifle bowl 9-10 inches in diameter and 5 inches deep.  Alternatively, use a large flat-bottomed glass bowl.  Arrange a single layer of the cake cubes in the bottom of container.  Spoon one-third of the macerated berries over the cake and then spread one-third of the mascarpone mixture over the berries.  Repeat the layers twice, finishing with a layer of the mascarpone mixture.  Cover with plastic wrap and refrigerate for at least 4 hours or for up to 24 hours to allow the flavors to marry.

Just before serving, garnish the trifle with whole berries and mint.

Wow your guests tonight and enjoy!

Serves 6

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About LindaVuichBurt

I have a passion for setting the stage when entertaining but also in decorating my home. As a professional stager and an Independent Willow House Design Consultant, I help others create warm and invitng homes! I enjoy creating a warm and welcoming home enviroment not only for my family but for all who enter, by delighting and exciting the senses of guests, all the while making them feel welcomed and comfortable. It is so fulfilling when I can help my friends do the same. Whether you realize, that when you serve your family breakfast, you are entertaining them with food and by setting the table, to the dishes you use to serve, you are entertaining! We all entertain to one degree or another. From the beauty of the dishes you choose, to a table cover or place mats, that is a form of not only entertaining but decorating. I hope through my blog you will be able to take away fun ideas that you can incorporate into your life style. I hope you come back often, share this with your friends and share your successes with the ideas you find in my blog. Enjoy! Linda Your Independent Willow House Design Consultant and Professional Stager!
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