Mascarpone and Crumb Cake Trifles
Yield 6 individual trifles
Leftover crumb cake adds the perfect blend of crunchy and tender when layered with fresh berries and a lemon scented mascarpone cream. These trifles come together in a flash when made in wine glasses and will add a special touch to any brunch table.
One 8 ounce container mascarpone cheese, cold
½ cup confectioners sugar
Pinch fine salt
Zest of 1 lemon
1 teaspoon vanilla extract
1 ¼ cups heavy whipping cream, cold
1 pint of your favorite fresh berries
About 4 cups cubed crumb cake, coffee cake or pound cake (from one 8” square cake)
To make the cream- Add the mascarpone cheese to the bowl of your stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 2 minutes. Add the confectioners sugar, salt, lemon zest and vanilla and mix on low until combined. Stop the mixer and scrape the bowl and beater. Mix again on medium speed for 30 seconds, or until completely smooth. With the mixer on low add in half of the heavy cream and mix until combined. Scrape the bowl and beater and then add the remaining cream and mix on low until smooth. Raise the mixer to medium speed and beat until thickened and the cream holds soft peaks, about one minute.
To assemble the trifles- Place a single layer of crumb cake to cover the bottoms of 6 wine glasses. Add a layer of berries over the cake and then spoon about 3 tablespoons of cream over the berries. Repeat with another layer of crumb cake and another layer of berries. Top each trifle with another layer of cream and then a few more berries. Serve immediately or place in the refrigerator for up to one day.
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