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Creamy Red White Blue Berry Trifle Recipe Perfect for Summer Parties

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A fresh, light, and festive trifle combining layers of fresh berries, mascarpone cream, and soft cake, perfect for summer parties and casual get-togethers.

Ingredients

  • Fresh Strawberries, hulled and sliced
  • Fresh Blueberries, washed and drained
  • Fresh Raspberries, gently rinsed (optional)
  • Mascarpone Cheese, about 8 ounces (225g), softened to room temperature
  • Heavy Cream, 1 cup (240ml), chilled
  • Powdered Sugar, 1/3 cup (40g), sifted
  • Vanilla Extract, 1 teaspoon
  • Angel Food Cake or Sponge Cake, about 10 ounces (280g), cut into 1-inch cubes
  • Fresh Mint Leaves for garnish (optional)

Instructions

  1. Prep Your Berries: Wash all berries thoroughly under cold water and gently pat dry. Hull and slice strawberries into thin pieces, leaving blueberries whole. Set aside.
  2. Cut the Cake: Slice angel food cake or sponge cake into roughly 1-inch cubes, aiming for even pieces.
  3. Make the Mascarpone Cream: Beat mascarpone cheese with a hand mixer on medium speed until smooth (about 2 minutes). In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form (3-4 minutes). Fold whipped cream gently into mascarpone until combined but fluffy.
  4. Assemble the Trifle – First Layer: Place a layer of cake cubes at the bottom of the trifle bowl, covering the base completely but not too thick.
  5. Second Layer – Berries: Spread a generous layer of mixed berries over the cake cubes.
  6. Third Layer – Mascarpone Cream: Spoon a thick layer of mascarpone cream over the berries, smoothing gently.
  7. Repeat Layers: Repeat cake, berries, and mascarpone cream layers until the bowl is filled, finishing with mascarpone cream on top.
  8. Chill: Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld and cake to soften.
  9. Garnish and Serve: Just before serving, garnish with whole berries and fresh mint leaves. Serve chilled.

Notes

Use room temperature mascarpone for smooth whipping. Whip cream to soft peaks only. Fold whipped cream gently into mascarpone to keep it fluffy. Use fresh, firm berries to avoid sogginess. Chill at least 2 hours or overnight for best texture. Avoid adding sugar directly to berries to prevent watery layers. Variations include dairy-free and gluten-free options.

Nutrition

Keywords: trifle, berry trifle, mascarpone dessert, summer dessert, patriotic dessert, red white blue dessert, easy trifle recipe, party dessert

Find it online: https://spoonette.com/creamy-red-white-blue-berry-trifle-recipe-perfect-for-summer-parties/