Strawberrychocolatemascarponetrifle Recipes

STRAWBERRY MASCARPONE TRIFLE

Steps:

• Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
• Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
• 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.
• 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.

STRAWBERRY-CHOCOLATE MASCARPONE TRIFLE

Steps:

• Chill one large glass and one medium glass bowl for about 20 minutes.
• In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
• In the medium bowl whip cream until soft peaks form.
• Fold the whipped cream into the cheese mixture.
• Combine the strawberries and orange liquor.
• Cut the cake into 1/2 inch slices.
• Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
• Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
• Spread with half the mascarpone mixture.
• Sprinkle with half the grated chocolate.
• Repeat layers ending with grated chocolate.
• Cover and chill for at least 4 hours, up to 12 hours.