because every dessert is a little decadent

Blueberry Trifle with Mascarpone Cream

If you are looking for the best strawberry trifle original recipe, this one is very good. Although it does not contain any cake, the fruity flavors combine very nicely with the vanilla pudding on top. This dessert is made with a layer of strawberry gelatin containing mandarin segments and raspberries, a layer of creamy instant vanilla pudding and a layer of cream and apricots, making it perfect for the spring or summer because it is cool and refreshing.

There are plenty of variations for this blueberry trifle recipe. As well as switching the pound cake for a different cake, you can leave out the Grand Marnier or substitute another liqueur instead. Sherry works well, as would port or brandy. The gelatin holds the dessert together and infuses it with even more blueberry flavor. Feel free to use any preserve or jelly instead. If you cannot find blueberries, try kiwi, pears, peaches, or strawberries as a substitute. You can use the blueberry gelatin or switch if for a different flavor.

The classic recipe for trifle uses a layer of vanilla custard but in this blueberry trifle recipe, you will be using a mascarpone-enriched cream instead. Mascarpone is a soft, unripe cheese from Italy and Switzerland, which features in the classic tiramisu recipe. Vanilla and sugar are added to the mascarpone and cream for more flavor and sweetness. If you have a really sweet tooth, you can add some more sugar to the mixture. Chill this trifle for a minimum of four hours before serving it, so the gelatin can set and the flavors can mingle really well.

How to Make a Delicious Blueberry Trifle
Summary: Light and fruity, this blueberry trifle is wonderful after any kind of main dish. We are using blueberries, mascarpone, Gran Marnier and more, for a perfect flavor.
Author:
Cuisine: American
Recipe type: Dessert
Serves or Makes: 6
Prep time: 
Total time: 
Ingredients
  • 8 slices pound cake
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • ⅔ cup mascarpone cheese
  • 2 tablespoons white sugar
  • 1 cup heavy cream
  • 2 tablespoons Gran Marnier
  • 1 package blueberry gelatin
  • ½ cup boiling water
  • 1 cup cold water
Instructions
  1. Dissolve the gelatin in the boiling water, and then stir in the cold water.
  2. Cut the pound cake slices into cubes and sprinkle the Gran Marnier over them.
  3. Beat the cream with the mascarpone, vanilla, and white sugar until you get soft peaks.
  4. Spoon alternate layers of pound cake, mascarpone cream, and blueberries into 6 one-cup size serving glasses.
  5. Pour the thickened gelatin over the top and chill the trifle for up to 24 hours, to let the flavors blend.

Photo Description:

The blend of colors in this blueberry trifle really makes it look appealing, as you can see from the picture. The ripe blueberries, mascarpone cream, and pound cake combine wonderfully and Grand Marnier and gelatin are used to add even more moisture and flavor to this elegant dessert recipe. If you like trifle recipes you will love this blueberry trifle. It is suitable to serve to guests at a dinner party and this one of the nicest ways to use fresh blueberries. These berries have a slightly tart flavor, which is countered by the sweetness of the mascarpone cream and the blueberry gelatin.
 


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