Rubik Color Trifle – a delicious recipe with cake, cream, mascarpone cheese, vanilla essence, salt, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a parchment paper inside a round baking pan.
2
In a medium bowl, combine strawberries with 25 gr sugar. In another bowl, combine kiwi with another 25 gr sugar. With the back of a fork, lightly mash the strawberries and kiwis with the sugar so as to release their jucies and then set them aside for about 10 - 15 minutes.
3
Arrange the sponge cake (cut into small pieces) at the bottom of the baking pan and top them with the strawberries sugar mixture.
4
In a small bowl, stir cream with a pinch of salt and vanilla essence until they are well combined. Combine the mixture with the mascarpone cheese.
5
Spread half of the whipped cream and mascarpone cheese over the strawberries.
6
Arrange the remaining sponge cake on top of the mascarpone cream mixture and then top them with the kiwi sugar mixture. Spread the remaining mascarpone cream on top of the kiwi.
7
Top the mascarpone cream mixture with black grapes and refrigerate up to 3 hours or more or until the whipped cream is stiff and the sponge cake have softened.
8
Unmold the trifle and serve and enjoy!
274
kcal
Calories
25
g
Fat
2
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Leftover sponge cake, 150 milliliters heavy cream, 140 grams mascarpone cheese, 1 teaspoon vanilla essence, and more.
Yes, Rubik Color Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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