Red White and Blue Trifle

What dessert is more patriotic than this Red White and Blue Trifle? Okay so maybe a flag cake, but this dessert is so much easier and consists of homemade pound cake brushed with a simple lemon syrup, cubed and then layered with fresh raspberries and blueberries and a fluffy mascarpone whip! Decadent yet light and bursting with freshness. Serve this at your nesxt get-together!

Course Desserts & Sweet Treats

Cuisine American

Keyword blueberry, lemon, mascarpone, pound cake, raspberry, trifle

Prep Time 10

Cook Time 6

Additional Time 14

Total Time 30

Servings servings

Calories 378

Author Laurie McNamara

Equipment

Anchor Hocking 3.25 Quart Trifle Bowl with Lid

Ingredients

FOR THE MASCARPONE WHIP LAYER:

8 ounces mascarpone cheese
1 cup heavy whipping cream
1/3 cup granulated sugar

FOR THE POUNDCAKE LAYER:

1 loaf homemade pound cake or 2 loaves if small, sliced into 1-inch pieces
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

Instructions

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.
In a small sauce pan combine the 1/4 cup sugar, lemon juice and zest. Heat on medium-low and stir occasionally until the sugar dissolves. Do not boil.
Brush both of the sides and the tops of the poundcake slices with the lemon 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.

Nutrition