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.
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.
serving sprinkle each trifle with come crushed Gingersnap Cookies.
- 1 1/2 cup servings or 6 - 1 cup servings
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)
Marnier or other spirit, optional
1 cup (240 ml)
1/2 pound (227
grams) fresh blueberries (approximately 2 cups)
1 cup (240 ml) heavy
(contains 35-40% butterfat)
2-3 tablespoon (25 - 35 grams) granulated
(160 ml) Mascarpone Cheese
1 teaspoon pure
(home made or store bought)