This Red, White and Blue Trifle consists of slices of pound cake brushed with a simple lemon syrup, cubed and then layered with a fluffy mascarpone whip and fresh, juicy raspberries and blueberries! Decadent yet light and bursting with flavor. Yields approximately 8 servings.
What dessert is more patriotic than this Red White and Blue Trifle?
Okay so maybe this flag cake, but a trifle is a little easier and just as delicious! I grew up with my husband’s aunt bringing a brownie trifle every 4th of July family party. Which later on, got me thinking about a patriotic version. A red, white and blue version. The red and blue was simple because berries. And the white? Instead of going a traditional route with a whipped cream layer, in this trifle a fluffy mascarpone whip separates the berries from the lemon syrup soaked pound cake. Perfection.
Lemon, poundcake, berries and cream is a match made in dessert heaven.
To make this Red White and Blue Trifle you will need:
- pound cake – Homemade or use store-bought if you’re in a pinch (1 standard homemade loaf or 2 small store-bought loaves).
- lemon – Adds flavor and brightens up this dessert.
- sugar – Use white granulated sugar for a touch of needed sweetness.
- mascarpone cheese – A soft Italian cream cheese that has a mildly sweet and almost nutty flavor.
- heavy cream – Thins out the mascarpone and adds body and richness.
- fresh blueberries and raspberries – These add texture and add the red and blue for this dessert. You could also do sliced strawberries.
Make The Mascarpone Whip:
In a medium bowl combine 1/3 cup sugar with 1 cup of heavy cream and 8 ounces softened mascarpone cheese.
Then using a hand mixer, blend until soft peaks form and no lumps remain. Cover and chill until ready to use.
Then, in a small saucepan, combine 1/4 cup of granulated sugar with 1/4 cup freshly squeezed lemon juice and 1 teaspoon lemon zest.
Next, heat on medium-low, stirring until the sugar is dissolved and you have a syrup. Do not let boil.
Slice the poundcake into roughly 1-inch thick slices.
Next, use a pastry brush and brush the lemon syrup on all sides of each slice of pound cake.
Then cut into 1-inch cubes.
Then, in a trifle dish or a large deep bowl, layer half of the lemon syrup soaked pound cake…
Then using a large spoon or spatula to add half of the mascarpone whip in large dollops over the pound cake.
Sprinkle with half of the blueberries and raspberries. Repeat with the remaining pound cake, mascarpone whip and berries.
Serve immediately or lightly cover with plastic wrap and chill until ready to serve.
There is absolutely no way to serve this elegantly. I tried. Really, I did. With that said and because there’s no other way (see below photo) just to dig deep, scoop and serve.
This Red, White and Blue Trifle is perfect for summer and even more perfect dessert for this coming 4th of July. Because the lemon soaked poundcake with the creamy mascarpone whip and tart, sweet berries is absolutely decadent yet light and refreshing– who cares how it looks, I mean really?
Enjoy! And if you give this Red White and Blue Trifle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Red White and Blue Trifle
Ingredients
FOR THE MASCARPONE WHIP LAYER:
- 8 ounces mascarpone cheese
- 1 cup cold heavy whipping cream
- 1/3 cup granulated sugar
FOR THE POUNDCAKE LAYER:
- 1 loaf pound cake, homemade or store-bought (about 20 ounces)
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
FOR THE BERRY LAYER:
- 2 pints blueberries, rinsed and drained
- 12 ounces raspberries, gently rinsed and drained
- fresh mint spring, for garnish (optional)
Instructions
MAKE THE MASCARPONE WHIP:
- In a medium bowl combine the mascarpone cheese with heavy cream and sugar. Use your hand mixer and blend on low to medium speed until smooth and no lumps remain. Cover and chill until ready to use.
MAKE THE LEMON SYRUP:
- In a small sauce pan combine the sugar, lemon juice and zest. Heat on medium-low and stir occasionally until the sugar dissolves. Do not boil.
BUILD THE TRIFLE:
- Slice the poundcake into 1-inch thick slices. Brush all sides of each slice with the syrup, then cut into cubes.
- Place have of the lemon syrup soaked poundcake into a trifle dish or equivalent. Then using a large spoon or spatula, drop half of the mascarpone whip in large dollops over the pound cake and sprinkle have of the blueberries and raspberries. Repeat with the remaining ingredients.
- Cover and chill until ready to serve. Garnished with a sprig of mint if desired.
Notes
This recipe was originally posted on July 1st, 2017 and has been updated with clear and concise instructions, new photography and helpful information.
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Love trifles!! This looks SO perfect for our holiday BBQ! Can”t wait to try it… Thanks, Laurie!
Happy 4th of July, Jane! Enjoy!
I love the exposed edges of the cake too! Such a nice change from all the other cakes these days. This looks delicious 🙂
Thanks u!
This Red, White, and Blue Trifle looks absolutely delicious! The combination of soft pound cake, refreshing lemon syrup, creamy mascarpone whip, and fresh berries sounds like the perfect dessert for a summer gathering or Fourth of July celebration. It’s a beautiful balance of rich flavors and light textures, making it both elegant and refreshing. Recipes like this always inspire me to try something new in the kitchen, just as many people enjoy revisiting truckers of Europe 3 old versions for its familiar and enjoyable experience.