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Easy Creamy Triple Berry Trifle Recipe with Lemon Mascarpone for Perfect Summer Dessert

Easy Creamy Triple Berry Trifle - featured image
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A quick and easy layered dessert featuring fresh or frozen strawberries, blueberries, raspberries, and lemon mascarpone cream, perfect for summer parties and last-minute gatherings.

Ingredients

  • Day-old pound cake or sponge cake, cut into 1-inch cubes (about 6 cups / 720g)
  • Fresh or frozen strawberries, hulled and sliced (1 cup / 150g)
  • Fresh or frozen blueberries (1 cup / 150g)
  • Fresh or frozen raspberries (1 cup / 125g)
  • Mascarpone cheese, softened (1 cup / 240g)
  • Heavy cream, cold (1 cup / 240ml)
  • Powdered sugar (1/3 cup / 40g), sifted
  • Fresh lemon zest (1 teaspoon)
  • Fresh lemon juice (1 tablespoon)
  • Pure vanilla extract (1 teaspoon)
  • Optional garnishes: fresh mint leaves, extra berries, toasted sliced almonds or crushed pistachios

Instructions

  1. Wash and dry fresh berries. Hull and slice the strawberries. If using frozen berries, thaw them in a colander to drain excess juice. Set aside.
  2. In a large bowl, combine mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until smooth and creamy using an electric mixer or whisk.
  3. In a separate chilled bowl, whip the heavy cream until soft peaks form, being careful not to overwhip.
  4. Gently fold the whipped cream into the mascarpone mixture using a spatula to keep the cream light and airy.
  5. Start layering the trifle in a bowl: place about one-third of the cake cubes at the bottom, then a layer of mixed berries, followed by a thick layer of lemon mascarpone cream. Repeat layering two more times, finishing with cream on top.
  6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to let flavors meld and the cake soak up the cream and berry juices.
  7. Before serving, garnish with extra fresh berries, mint leaves, and toasted nuts if desired. Serve chilled.

Notes

Use day-old or slightly stale cake to avoid sogginess. Chill mixing bowl and beaters before whipping cream for better structure. Fold whipped cream gently into mascarpone to keep it light. Assemble close to serving time but allow at least 2 hours chilling. Frozen berries should be thawed and drained to avoid watery layers. For gluten-free, use gluten-free cake or ladyfingers. Cream cheese or coconut cream can substitute mascarpone with flavor changes.

Nutrition

Keywords: triple berry trifle, lemon mascarpone, summer dessert, easy trifle, berry dessert, no bake dessert, quick dessert

Find it online: https://sparklechew.com/easy-creamy-triple-berry-trifle-recipe-with-lemon-mascarpone-for-perfect-summer-dessert/