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Blueberry Trifle Recipe

Pound Cake:  Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses. 

Mascarpone Cream:  Place the heavy whipping cream, sugar, mascarpone, and vanilla extract in a large bowl.  Whip until soft peaks form. 

To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake. Cover the sauce with a few of the fresh blueberries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with come crushed Gingersnap Cookies.

Makes 4 - 1 1/2 cup servings or 6 - 1 cup servings

Blueberry Trifles:

8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)

2 tablespoons Grand Marnier or other spirit, optional

1 cup (240 ml) Blueberry Sauce

1/2 pound (227 grams) fresh blueberries (approximately 2 cups)

1 cup (240 ml) heavy whipping cream (contains 35-40% butterfat)

2-3 tablespoon (25 - 35 grams) granulated white sugar

2/3 cup (160 ml) Mascarpone Cheese

1 teaspoon pure vanilla extract

4 crushed Gingersnap cookies (home made or store bought)