Red and White Berry Trifle with Salted Mascarpone Whipped Cream
Lia Soneson
Looking for a refreshing summer dessert? Look no further! This festive berry trifle is layered with summery-sweet berries, cubed pound cake, and whipped mascarpone. Bring on the summer heat!
Red and White Berry Trifle with Salted Mascarpone Whipped Cream
Serves 6-8
Pound Cake Ingredients:
(This recipe makes two 9" pound cake loaves. Use one for the trifleand the other for snacking.)
2 tablespoons unsalted butter (for greasing the loaf pans)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cardamom
1-1/2 teaspoons baking powder
1/2 cup vegetable oil
3/4 cup olive oil
3 eggs
1-1/2 cups whole milk
2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1/4 cup sour cream
Berries and Whipped Mascarpone Ingredients:
16 oz strawberries, sliced
12 oz raspberries
1 cup cherries
1 lemon zested and juiced
1/2 cup granulated sugar
1-1/2 cups cold heavy cream
1 cup confectioner’s sugar
1/2 teaspoon Kosher salt
1 teaspoon vanilla extract
8 oz mascarpone cheese
1/4 cup mint
Flake salt
Directions:
1. Make the pound cake: Preheat the oven to 350F.
2. Grease two 9" loaf pans with butter.
3. In a large bowl, whisk together the flour, salt, cardamom, and baking powder until evenly mixed.
4. With a stand mixer on low speed, use the paddle attachment to mix the vegetable oil, olive oil, eggs, whole milk, sugar, vanilla, and sour cream until well mixed. Slowly add the flour mixture to the wet ingredients and mix on medium speed for 3 minutes or until the ingredients are evenly incorporated. The batter will appear somewhat soupy -- this is actually correct.
5. Evenly divide the batter between the two greased loaf pans and bake for 60 minutes, or until an inserted toothpick comes out clean.
6. Once the pound cake has baked and completely cooled, cut one loaf into 1" cubes. (Save the other loaf for another use.)
7. Prep the berries: While the cake bakes, then cools, combine the strawberries, raspberries, cherries, lemon juice, lemon zest, and sugar in a medium bowl. Toss to coat and set aside.
8. Make the whipped cream: In a stand mixer with the whisk attachment, combine the cold cream and confectioner’s sugar until soft peaks form. Add the salt and vanilla and gently mix. Fold in the mascarpone cheese.
9. In a large trifle dish, or multiple small trifle dishes, layer the ingredients, starting with the cubed pound cake, then the berries, followed by the whipped mascarpone. Assemble 2-3 layers, depending on the size of your trifle dish, ending with the whipped mascarpone. Top with some reserved berries. Add the mint and a sprinkle of flake salt if desired. Chill the filled trifle dish for at least 30 minutes, or up to two hours, then serve.