Strawberry Mascarpone Trifle – a delicious recipe with strawberries, heavy cream, mascarpone cheese, vanilla, sugar, ladyfingers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
2
Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
3
In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
4
Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.
844
kcal
Calories
74
g
Fat
34
g
Carbs
11
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 7 ingredients. The key ingredients include: 3 quarts strawberries, 3 cups heavy cream, 1 cup mascarpone cheese, 1 teaspoon vanilla, and more.
Yes, Strawberry Mascarpone Trifle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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