If you happened to catch any of the posts from this week, you’ve heard me complain that it’s crazy hot in Ohio, so I decided to dedicate this week to easy breezy recipes. These recipes are meant to keep you well-fed and cool because most require little to no cooking/baking time.
Today’s recipe for Blueberry Trifles with Mascarpone Whip and Blueberry Sauce is not only uncomplicated, but it’s also pretty darn gorgeous. My inspiration for for these trifles came from the lovely Katie of goodLife {eats}.
If you are familiar with Katie’s blog, you may have caught her recipe for Grilled Peaches with Mascarpone Whip. Since I’m a big fan of Mascarpone cheese, this recipe quickly made it’s way to the number one spot on my must-make list.
With a little help from the grocery store – trust me, no one will know the difference. These Blueberry Trifles can be assembled in a cinch, and there is no need to bake anything. Really the most time consuming part of the whole process is preparing the homemade blueberry sauce, but you can totally do that a couple days in advance. And heck, if you don’t want to mess with it, use blueberry pie filling – I’m not going to judge ya!
Looking for more blueberry inspiration?
Homemade Blueberry Syrup from Simple Bites
Chocolate Blueberry Truffles from Gourmande in the Kitchen
Blueberry Buckle from Sugar Crafter
Blueberry Sour Cream Pie from A Couple Bites
Blueberry Vanilla Bean Muffins from Hot Polka Dot
Blueberry Trifles with Mascarpone Whip
Yield: approximately 4 trifles
Ingredients:
1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie FillingDirections:
1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.
2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.
3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat layering.
4. Trifles can be refrigerated up to three hours before serving.
Notes:
- The jars seen in the photos are made by Weck and were purchased at Terrain. You can also purchase them directly through Weck's website.
- The layering proportions will vary depending on what size container you use.
- The Mascarpone Whip is adapted from Desserts 4 Today written by Abby Dodge.Copyright © My Baking Addiction
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{ 39 comments… read them below or add one }
Absolutely stunning! Love how simple these are, love the flavors, love the photos.
Those look insanely delicious! My teen son loves blueberries and I know this would be a hit in my home. Thanks for sharing!
Love this…just my kind of treat.
Will repost to my PolkaDot FB page.
Thanks!
Sorry for the typo…
Lisa…Polka Dot Pound Cake
I love this presentation! It’s so fun!
Sounds and looks heavenly.
Have I ever mentioned how much I covet your Weck jars? I am going to have to blow my budget and purchase some so my personal desserts looks as scrumptious as yours!
Beautiful! A perfect dish for the hot weather! Your photos are stunning!
You are right, these ARE gorgeous!!! My favorite flavors… I would love to try them!
Ah. Mah. Gah.
Jamie, these are just too too gorgeous to eat!!
But I would find a way to overcome their beauty and indulge anyways. Trust me on this.
Okay, these look seriously delicious. I’m a big mascarpone fan, too, so it’s always great to come across a new way to use it. Plus that blueberry sauce looks too gorgeous for words. Yum!
This is a dream in a jar! Love the presentation of this. Yum!
What a great recipe to use mascarpone cheese aside from the common tiramisu.
These look and sound fantastic!! I’m in love with anything in a jar lately, but I love that I don’t have to heat up the oven for this!
I’m still swooning over the blueberry sauce post from the other day. What a great combination and beautiful presentation!
What a pretty and delicious dessert! Definitely good for this crazy summer heat.
Found these on Pinterest and drove right over! I can smell them and taste them from here.
I simply have to know…
Where, WHERE did you find those jars? I simply must find them. My life will be in turmoil until I do.
Yes I’m so subscribing.
This is amazing .. can’t wait to try this!! Have to blame you for all the weight i am gonna put on !!
These look so good, and I love the little jars they’re assembled in!
Wow, these are SO gorgeous! I cannot wait to try the blueberry sauce!
Just finished makinf this dessert and cannot wait to dig in to it tonight! With temps in the 100s here, I refuse to turn my oven on! This dessert is simple, elegant, and scrumptious!
Thank you for posting this so I could calm my baking need!
My mouth is watering for this blueberry topping. Excellent!
Thank you.
Note to self: Do Not visit My Baking Addiction in the middle of the night when it’s too late to run to the store for yummy ingredients!!!
Yum! These look simply amazing!
what are those jars they are in? and where can i get some?
These are absolutely gorgeous! Love the combination of flavors. Amazing!
This looks divine! May I ask if the jars are the #762, 7.4 oz?
Shannon-
Yes, they are the 7.4 ounce jars. There are two link to the jars in the notes portion of the recipe. Thanks for stopping by.
-Jamie
These look and sound truly delightful, and as with all your recipes the photos have me entranced – just gorgeous
These sound absolutely amazing. Love your blog.
LOVE this Marscapone Whip-it has to be a dessert served in heaven!
I’m making this now! I just made the blueberry sauce and am about to whip the marscapone. I can’t wait to taste the finished result.
I made this but used confectioners sugar. I usually use confectioners sugar when I work with marscarpone, seems to blend better.
Just went to Weck’s website. What amazing jars!
Well, it “looks” good (different than the picture)…made the sauce…it tastes wonderful…
BUT…when I made the whip…mine separated and curdled (or turned to butter)…don’t know why…I drained out as much of the liquid as I could then put more of the whipping cream in by itself to whip it up…still did the same thing…I live in Florida but I’ve never had this happen…
any ideas where I went wrong?
Janine-
Hi! I have made the whip numerous times, but I have never had an issue with curdling, so I really have no idea why this would happen. I’m sorry I am not more of a help. Thanks for stopping by.
Jamie
Mmmm I liked this so much I had to blog it myself! Thanks for sharing the recipe! Here’s my link http://sweetjumbles.com/2012/08/29/blueberry-mascarpone-trifles/
Can these be made the night before u serve them or does the cake get soggy?
Renal-
I would definitely attempt to make these the day of serving. The cake does tend to get a little soggy, so I wait as long as possible to put together. Thanks and have a great day!
-Jamie
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