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Fresh Red White and Blue Berry Trifle Recipe Easy 5-Layer Mascarpone Cream Dessert

fresh red white and blue berry trifle - featured image
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A simple, stunning, and refreshing layered berry trifle with mascarpone cream, perfect for summer celebrations and quick to assemble.

Ingredients

Scale
  • 1 pound (450 g) angel food cake or pound cake, cut into 1-inch cubes (store-bought works great)
  • 1 cup (150 g) fresh strawberries, hulled and sliced (or frozen if out of season)
  • 1 cup (150 g) fresh blueberries
  • 1 cup (150 g) fresh raspberries
  • 1 cup (240 ml) heavy cream, cold
  • 8 ounces (225 g) mascarpone cheese, softened
  • 1/3 cup (40 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Optional: Fresh mint leaves
  • Optional: Toasted sliced almonds or crushed pistachios for crunch

Instructions

  1. Prepare the Mascarpone Cream (10 minutes): In a chilled mixing bowl, combine the mascarpone cheese and powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula, being careful not to deflate the cream.
  2. Prep the Berries (5 minutes): Wash and dry all the berries thoroughly. Hull and slice the strawberries. If using frozen berries, thaw completely and drain excess liquid.
  3. Cube the Cake (2 minutes): Cut angel food or pound cake into roughly 1-inch cubes. Optionally, brush cubes with berry juice or simple syrup for moister texture.
  4. Layer the Trifle (10-15 minutes): In a trifle bowl, layer cake cubes evenly on the base. Spread about 1 cup mascarpone cream over the cake. Add a layer of strawberries, then another cake layer, mascarpone cream, and blueberries. Repeat with cake, cream, and finish with raspberries on top.
  5. Chill Before Serving (at least 2 hours): Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Garnish with fresh mint leaves and toasted nuts if desired before serving.

Notes

Keep ingredients cold for best whipping results. Be gentle folding whipped cream into mascarpone to keep it airy. Drain frozen berries well to avoid soggy layers. Prepare a day ahead for better flavor melding. Let mascarpone cream sit at room temperature for 10 minutes if too stiff after chilling.

Nutrition

Keywords: berry trifle, mascarpone cream, summer dessert, patriotic dessert, easy trifle, layered dessert, red white and blue dessert

Find it online: https://spoonette.com/fresh-red-white-and-blue-berry-trifle-recipe-easy-5-layer-mascarpone-cream-dessert/