Merry Berry Trifle

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Merry Berry Trifle
  • Prep Time
  • 10Servings

Ingredients

  • 1 lemon
  • 2/3 cup seedless raspberry jam
  • 3 tablespoons raspberry or orange liqueur
  • 1 pound strawberries, hulled and quartered
  • 12 ounces raspberries
  • 6 tablespoons sugar
  • 2 8 ounce container mascarpone cheese
  • 2 cups heavy cream, chilled
  • 2 teaspoons pure vanilla extract
  • 2 6 ounce packages sponge-cake dessert cups
  • 3/4 cup shaved white chocolate (from a thick, 3-oz. piece)

Preparation

Using a vegetable peeler, remove 2 strips of lemon zest from the lemon, then squeeze out 2 tbsp. juice. In a small saucepan, combine the lemon strips, jam and 1/4 cup water over medium heat, stirring occasionally, until the jam melts. Remove from the heat and stir in the liqueur. Set the syrup aside.

In a large bowl, toss the berries, lemon juice and 2 tbsp. sugar. Let stand, tossing once.

Using an electric mixer, mix together the mascarpone and remaining 1/4 cup sugar at low speed until creamy, about 1 minute. Increase the speed to medium and gradually beat in the cream and vanilla. Continue mixing, increasing the speed a little at a time until you reach high speed and beating until the mixture is just thick and billowy. Do not overbeat.

Using a serrated knife, cut the cake cups in half crosswise (they should look like half-moons). Arrange one-third of the cake pieces in the bottom of a 12-cup trifle dish (or clear dish with straight sides), fitting them together in an even layer. Remove the lemon strips from the raspberry syrup and discard. Drizzle one-third of the syrup over the cake, then evenly cover with one-third of the berries. Top with one-third of the cream mixture, spreading with the back of a spoon until it reaches the edge of the dish. Sprinkle with 1/4 cup white chocolate.

Repeat the layering 2 more times. For the top layer, dollop the cream in a smaller mound on top of the berries, allowing some berries to show around the edge of the bowl. Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours or up to 36 hours.