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 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


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 Filling


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.


- 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

53 Responses to “Blueberry Trifles with Mascarpone Whip”

  1. Cookin' Canuck — July 20, 2011 at 7:54 pm

    Absolutely stunning! Love how simple these are, love the flavors, love the photos.


  2. Dee — July 20, 2011 at 8:18 pm

    Those look insanely delicious! My teen son loves blueberries and I know this would be a hit in my home. Thanks for sharing! ;)


  3. Love this…just my kind of treat.
    Will repost to my PolkaDot FB page.


  4. Mellie — July 20, 2011 at 8:32 pm

    I love this presentation! It’s so fun!


  5. Courtney — July 20, 2011 at 9:29 pm

    Sounds and looks heavenly. :)


  6. Vicky — July 20, 2011 at 9:37 pm

    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!


  7. Ann — July 20, 2011 at 10:35 pm

    Beautiful! A perfect dish for the hot weather! Your photos are stunning!


  8. Amanda — July 20, 2011 at 11:16 pm

    You are right, these ARE gorgeous!!! My favorite flavors… I would love to try them!


  9. cookbook queen — July 20, 2011 at 11:20 pm

    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.


  10. Kocinera — July 21, 2011 at 12:33 am

    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!


  11. Katrina — July 21, 2011 at 12:46 am

    This is a dream in a jar! Love the presentation of this. Yum!


  12. Savorique — July 21, 2011 at 7:32 am

    What a great recipe to use mascarpone cheese aside from the common tiramisu.


  13. TidyMom — July 21, 2011 at 7:51 am

    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!


  14. Lynne @ 365 Days of Baking — July 21, 2011 at 8:57 am

    I’m still swooning over the blueberry sauce post from the other day. What a great combination and beautiful presentation!


  15. Lauren at Keep It Sweet — July 21, 2011 at 9:05 am

    What a pretty and delicious dessert! Definitely good for this crazy summer heat.


  16. Tara @ The Butter Dish — July 21, 2011 at 11:52 am

    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. :D


  17. Pratz — July 21, 2011 at 12:15 pm

    This is amazing .. can’t wait to try this!! Have to blame you for all the weight i am gonna put on !!


  18. Maggie @ A Bitchin' Kitchen — July 21, 2011 at 2:04 pm

    These look so good, and I love the little jars they’re assembled in!


  19. Rachel @ the Avid Appetite — July 21, 2011 at 2:06 pm

    Wow, these are SO gorgeous! I cannot wait to try the blueberry sauce!


  20. JillyBean — July 21, 2011 at 2:31 pm

    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!


  21. My mouth is watering for this blueberry topping. Excellent!
    Thank you.


  22. ButterYum — July 24, 2011 at 1:27 am

    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!!!


  23. Jen @ My Kitchen Addiction — July 24, 2011 at 10:42 pm

    Yum! These look simply amazing!


  24. Marina — July 25, 2011 at 6:49 pm

    what are those jars they are in? and where can i get some?


  25. These are absolutely gorgeous! Love the combination of flavors. Amazing!


  26. Shannon — July 28, 2011 at 11:43 pm

    This looks divine! May I ask if the jars are the #762, 7.4 oz?


    • Jamie — July 30, 2011 at 12:14 pm

      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.

  27. Sasha @ The Procrastobaker — August 30, 2011 at 5:17 pm

    These look and sound truly delightful, and as with all your recipes the photos have me entranced – just gorgeous :)


  28. Sarah @ Miss CandiQuik — June 18, 2012 at 2:30 pm

    These sound absolutely amazing. Love your blog. :)


  29. Barbara — July 7, 2012 at 1:47 pm

    LOVE this Marscapone Whip-it has to be a dessert served in heaven!


  30. Kimberly — July 14, 2012 at 2:43 pm

    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.


  31. Doreen — August 11, 2012 at 8:57 pm

    I made this but used confectioners sugar. I usually use confectioners sugar when I work with marscarpone, seems to blend better.


  32. Doreen — August 11, 2012 at 8:59 pm

    Just went to Weck’s website. What amazing jars!


  33. Janine — August 18, 2012 at 4:43 pm

    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?


    • Jamie — August 25, 2012 at 1:24 pm

      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.

    • Kim — June 18, 2013 at 11:35 am

      Hi Janine,

      I just made a batch of these trifles this morning (thanks Jamie for the recipe!). When whipping the mascarpone, I noticed that it came together REALLY FAST, and if I wasn’t paying attention, I would have turned it into butter (by overwhipping it). It only took a few seconds. Maybe that’s what happened?

      Hope you tried it again, it was an excellent recipe. :)


  34. Sweet Jumbles — August 29, 2012 at 10:04 pm

    Mmmm I liked this so much I had to blog it myself! Thanks for sharing the recipe! Here’s my link


  35. Renal — December 23, 2012 at 7:38 am

    Can these be made the night before u serve them or does the cake get soggy?


    • MBA — December 26, 2012 at 9:08 am

      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!

  36. Kim — June 18, 2013 at 11:37 am

    Thank you again Jamie! I think there’s an unofficial tradition now that I turn to one of your recipes every time I contribute something to my office bake sale.

    Hope all is well!



    • Jamie — August 12, 2013 at 10:29 pm


      That’s so great to hear! Thank you so much for following MBA and have a lovely day!


  37. Lisa — August 31, 2013 at 11:17 am

    Where did you buy the great glass containers for this Blueberry Trifles with Mascarpone
    Whip recipe? They really show off this dessert!


    • Jamie — September 13, 2013 at 5:40 pm

      Hi Lisa,
      Those jars are from Weck. You can get them lots of places, like Crate and Barrel, or Amazon. That shape is the “tulip” jar. Thank you for your sweet comment!

  38. LILITH — September 7, 2013 at 6:54 pm

    EXCELENT PAGE!!!!!!!


    • Jamie — September 8, 2013 at 11:21 am

      Thank you so much!


  39. christi — September 15, 2013 at 6:50 pm

    What do you think about using cream cheese? and Angel food cake cubed instead of pound cake??


    • Jamie — September 16, 2013 at 8:20 pm

      I think both would be great. Experiment! That’s what makes cooking and baking fun.
      – Jamie

  40. Lauren — February 5, 2014 at 2:36 pm

    You have the most beautiful presentation! I know everyone is wondering about the weck jars, but I was actually wondering where the spoons come from?


    • Jamie — February 15, 2014 at 12:05 pm

      Thanks for stopping by, the spoons are from Ikea. :)

  41. Aleksandra — February 15, 2015 at 10:42 am

    Wow… that looks really delicous


    • Jamie — February 15, 2015 at 10:43 am

      Thanks so much for stopping by.



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