Lemon Scented Mascarpone Trifle With Creme De Cassis Recipes

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LEMON-SCENTED MASCARPONE TRIFLE



Lemon-scented Mascarpone Trifle image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

Steps:

  • In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
  • In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
  • To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

BERRY MASCARPONE TRIFLE



Berry Mascarpone Trifle image

A fruity twist on your traditional espresso tiramisu. It's a little expensive so I only make it for special occasions, but everyone seems to love it. I've never had any leftovers.

Provided by Chef CFA

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

2 lbs mascarpone cheese
3 cups heavy whipping cream
1 cup confectioners' sugar
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 (16 ounce) package frozen mixed berries
2 quarts strawberries, sliced
2 pints blackberries
1 pint raspberries
8 ounces ladyfingers

Steps:

  • In a large bowl whip the heavy cream until stiff peaks form.
  • Add 1/2 cup confectioners' sugar and mix until well blended.
  • In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
  • Fold in whipped cream.
  • In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
  • Separate lady fingers and dip each one (flat side down) in the berry puree.
  • Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
  • Drizzle berry puree over the ladyfingers on the bottom.
  • Spread mascarpone/cream mixture over ladyfingers.
  • Add strawberries and blackberries. Continue layers of cream, berries, and puree.
  • In center layer, add more ladyfingers.
  • Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
  • Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
  • Reserve remaining puree for guests to drizzle over individual servings.

Nutrition Facts : Calories 314.1, Fat 18.4, SaturatedFat 10.8, Cholesterol 113.3, Sodium 39.5, Carbohydrate 35.3, Fiber 4.8, Sugar 23.6, Protein 3.7

RASPBERRY AND MASCARPONE TRIFLE



Raspberry and Mascarpone Trifle image

A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.

Provided by JustJanS

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup limoncello
1 cup water
2 tablespoons caster sugar
250 g mascarpone
600 g sour cream
1/2 cup icing sugar, sifted, plus extra
2 tablespoons lemon zest, finely grated
34 lady fingers
500 g raspberries

Steps:

  • Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
  • Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
  • Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
  • Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
  • Dust with extra icing sugar to serve.

Nutrition Facts : Calories 271.2, Fat 13.2, SaturatedFat 7.4, Cholesterol 134.9, Sodium 72.3, Carbohydrate 34, Fiber 3.8, Sugar 17.3, Protein 5.5

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