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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.
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What do you think about using cream cheese? and Angel food cake cubed instead of pound cake??
Christi,
I think both would be great. Experiment! That’s what makes cooking and baking fun.
– Jamie
EXCELENT PAGE!!!!!!!
Thank you so much!
Jamie
Where did you buy the great glass containers for this Blueberry Trifles with Mascarpone
Whip recipe? They really show off this dessert!
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!
-Jamie
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!
[K]
Kim,
That’s so great to hear! Thank you so much for following MBA and have a lovely day!
Jamie
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
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/
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
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. :)
[K]
Just went to Weck’s website. What amazing jars!
I made this but used confectioners sugar. I usually use confectioners sugar when I work with marscarpone, seems to blend better.
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.