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
MethodIn 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
- Iron 6.0
- Folate 14.0
- Calcium 10.0
- Vitamin A 19.0
- Vitamin C 27.0