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Blueberry Trifles with Mascarpone Whip

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 ^[1] 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} ^[2].

If you are familiar with Katie’s blog, you may have caught her recipe for Grilled Peaches with Mascarpone Whip ^[3]. 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 ^[1], 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 ^[4] inspiration?

Homemade Blueberry Syrup ^[5] from Simple Bites
Chocolate Blueberry Truffles ^[6] from Gourmande in the Kitchen
Blueberry Buckle ^[7] from Sugar Crafter
Blueberry Sour Cream Pie ^[8] from A Couple Bites
Blueberry Vanilla Bean Muffins ^[9] from Hot Polka Dot

Blueberry Trifles with Mascarpone Whip
July 20th, 2011
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 ^[1] or Canned Blueberry Pie Filling

Directions:

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 ^[10]. You can also purchase them directly through Weck's website ^[11].
- The layering proportions will vary depending on what size container you use.
- The Mascarpone Whip is adapted from Desserts 4 Today ^[12] written by Abby Dodge ^[13].

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