Orange Blueberry Mascarpone Trifle

Author: Canadian Living

Using mascarpone and whipped cream instead of custard makes this delicious layered trifle a breeze to put together.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine, January 2002

Ingredients

  • 3/4 cups orange juice
  • 1/3 cup orange liqueur
  • 1/3 cup orange juice
  • 1 pkg frozen pound cake thawed and cubed
  • 1 tub mascarpone cheese softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon grated orange rind
  • 1 1/2 cup whipping cream
  • 3 cups frozen blueberries
  • 1/2 orange
  • 1/2 fresh mint leaves

Method

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

Nutritional facts Per serving: about

  • Sodium 181 mg
  • Protein 6 g
  • Calories 659.0
  • Total fat 51 g
  • Cholesterol 166 mg
  • Saturated fat 29 g
  • Total carbohydrate 42 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange Blueberry Mascarpone Trifle

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