Skip to Content

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

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 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. 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

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sheri

Friday 10th of July 2020

I have made this 4 times with blackberries instead of blueberries and I add a nice sweet red wine to the compote while it’s cooking. This is the best recipie for this. The marscapone whip is amazing. I love this SO MUCH! 

Jamie

Sunday 12th of July 2020

Thanks so much for stopping by, Sheri! I appreciate you taking the time to comment. Happy Baking! -Jamie

Aleksandra

Sunday 15th of February 2015

Wow… that looks really delicous

Jamie

Sunday 15th of February 2015

Aleksandra- Thanks so much for stopping by.

-Jamie

Lauren

Wednesday 5th of February 2014

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

Saturday 15th of February 2014

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

christi

Sunday 15th of September 2013

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

Jamie

Monday 16th of September 2013

Christi, I think both would be great. Experiment! That's what makes cooking and baking fun. - Jamie

LILITH

Saturday 7th of September 2013

EXCELENT PAGE!!!!!!!

Jamie

Sunday 8th of September 2013

Thank you so much!

Jamie

This site uses Akismet to reduce spam. Learn how your comment data is processed.