Jello Recipes
Blueberry Trifle with Mascarpone Cream
If you want to serve a retro party dessert, sherry trifle is a great idea, but what about putting a new spin on this classic dessert? The following recipe combines pound cake soaked in Grand Marnier, fresh juicy blueberries, blueberry jello, and a mascarpone cream. The Grand Marnier is option but this orange flavored liqueur does add a touch more sophistication to this already chic dish. You can use butter cake, sponge, or ladyfingers instead of the pound cake if you want to. You can either break away from tradition and serve this blueberry trifle in individual dishes or you can use a trifle bowl, which is wider at the top than the bottom and made of glass.
There are plenty of variations for this blueberry trifle recipe. As well as switching the pound cake for a different cake, you can leave out the Grand Marnier or substitute another liqueur instead. Sherry works well, as would port or brandy. The jello holds the dessert together and infuses it with even more blueberry flavor. Feel free to use any preserve or jelly instead. If you cannot find blueberries, try kiwi, pears, peaches, or strawberries as a substitute. You can use the blueberry jello or switch if for a different flavor.
The classic recipe for trifle uses a layer of vanilla custard but in this blueberry trifle recipe, you will be using a mascarpone-enriched cream instead. Mascarpone is a soft, unripe cheese from Italy and Switzerland, which features in the classic tiramisu recipe. Vanilla and sugar are added to the mascarpone and cream for more flavor and sweetness. If you have a really sweet tooth, you can add some more sugar to the mixture. Chill this trifle for a minimum of four hours before serving it, so the jello can set and the flavors can mingle really well.
How to Make a Delicious Blueberry Trifle
Ingredients -
8 slices pound cake
1 teaspoon vanilla extract
2 cups fresh blueberries
⅔ cup mascarpone cheese
2 tablespoons white sugar
1 cup heavy cream
2 tablespoons Gran Marnier
1 package blueberry jello
½ cup boiling water
1 cup cold water
Preparation:
Dissolve the jello in the boiling water, and then stir in the cold water.
Cut the pound cake slices into cubes and sprinkle the Gran Marnier over them.
Beat the cream with the mascarpone, vanilla, and white sugar until you get soft peaks.
Spoon alternate layers of pound cake, mascarpone cream, and blueberries into 6 one-cup size serving glasses.
Pour the thickened jello over the top and chill the trifle for up to 24 hours, to let the flavors blend.
(Serves 6)
Photo Description:
The blend of colors in this blueberry trifle really makes it look appealing, as you can see from the picture. The ripe blueberries, mascarpone cream, and pound cake combine wonderfully and Grand Marnier and jello are used to add even more moisture and flavor to this elegant dessert recipe. If you like trifle recipes you will love this blueberry trifle. It is suitable to serve to guests at a dinner party and this one of the nicest ways to use fresh blueberries. These berries have a slightly tart flavor, which is countered by the sweetness of the mascarpone cream and the blueberry jello.
Secrets for the Best Blueberry Trifle Recipe
So, you want to make a mouthwatering blueberry trifle recipe with mascarpone cream. The best tip, as you might expect, is to use top quality fresh blueberries. Blueberries should be plump, juicy, and deep blue in color. Since this blueberry, trifle is topped with blueberries, use perfect-looking ones for the best results. Maine is the biggest producer of blueberries in the world, producing a quarter of all the blueberries used in the United States.
This tasty berry is unusually colored, since most berries tend to be red, and you can also get Berry Blue flavor jello, which is blue in color and tastes like blueberries. This jello is combined with fresh or frozen blueberries in other jello recipes.
A Very Creamy Trifle Recipe
As well as choosing and using the best fruit, it is also a good idea to use heavy cream and mascarpone, for a really fresh and wonderful flavor, rather than substituting a whipped topping or anything low fat, because the flavor just won't be the same. Mascarpone is a triple-cream cheese from Italy, which is made with tartaric acid and crème fraiche. Buttermilk might or might not be added to it.
This milky white cheese is spreadable and very popular in recipes from Italy's Lombardy area. It is used in tiramisu, as well as in some risotto recipes, to thicken them up and make them creamy and rich. Mascarpone cream makes your blueberry trifle recipes extra creamy and delicious too, so it is best to follow the recipe exactly and not substitute another soft cheese in the mascarpone cream part of the recipe.
