Orange Blueberry Mascarpone Trifle
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 659 |
| pro | 6 g |
| total fat | 51 g |
| sat. fat | 29 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 166 mg |
| sodium | 181 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 6 |
| vit A | 19 |
| vit C | 27 |
| folate | 14 |
Using mascarpone and whipped cream instead of custard makes this delicious layered trifle a breeze to put together.
Ingredients
- 3/4 cup orange juice
- 1/3 cup orange liqueur or orange juice
- 1 pkg frozen pound cake, thawed and cubed
- 1 tub mascarpone cheese, softened
- 2 tbsp granulated sugar
- 1 tbsp grated orange rind
- 1-1/2 cups whipping cream
- 3 cups frozen blueberries
- 1/2 orange
- 1/2 fresh mint leaves
Preparation
In bowl, stir orange juice with liqueur. Add cake and toss to combine; let stand for 5 minutes or until liquid is absorbed.
Meanwhile, in large bowl, beat together mascarpone cheese, sugar and orange rind. In separate bowl, whip 1 cup (250 mL) of the cream; fold one-quarter into mascarpone mixture. Fold in remaining whipped cream.
Arrange half the cake in 8-cup (2 L) glass bowl. Cover with half the blueberries and half the mascarpone mixture. Repeat layers once. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 1 day.)
In bowl, whip remaining cream; spread over trifle. Thinly slice orange. Cut halfway through 1 slice; twist and place on cream. Cut remaining slices into quarters; arrange around edge of bowl. Garnish with mint
Meanwhile, in large bowl, beat together mascarpone cheese, sugar and orange rind. In separate bowl, whip 1 cup (250 mL) of the cream; fold one-quarter into mascarpone mixture. Fold in remaining whipped cream.
Arrange half the cake in 8-cup (2 L) glass bowl. Cover with half the blueberries and half the mascarpone mixture. Repeat layers once. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 1 day.)
In bowl, whip remaining cream; spread over trifle. Thinly slice orange. Cut halfway through 1 slice; twist and place on cream. Cut remaining slices into quarters; arrange around edge of bowl. Garnish with mint
Additional information : Substitution: Use 6 cups (1.5 L) cubed leftover white or angel cake instead of the frozen pound cake.
Source : Canadian Living Magazine, January 2002
- Keywords : Dessert; Make-Ahead; Refrigerate/Chill; Cheese; Blueberries; Orange liqueur; Orange juice;
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