Before I get to my recipe, I must tell you that today I had an amazing cupcake. This cupcake was from Butter Lane, here in NYC. I had a Cinnamon Honey Buttercream on a vanilla cupcake. It was definitely top-notch. Some day I’ll try to recreate this icing but I think I should just go back and stock up from time to time. Really amazing (especially compared to some others that I mentioned here) – moist, flavorful, sweet but not sickeningly so. Just perfect.
Now that I got that recommendation out of they way, on to my own kitchen concoctions.
I do realize that it wasn’t too long ago that I posted another trifle recipe (Raspberry Balsamic Parfaits), but I have another one for you today. Truth be told, I had the leftover mascarpone in my fridge and had a bit of a problem when I returned home one afternoon to find the refrigerator door had opened in my absence. I needed to use certain items more or less immediately and the mascarpone was one such item. Fortunately, I had been intending to make this trifle anyway, just not so soon.
Speaking of mascarpone, I didn’t realize until, like, a year ago, that it’s not MARscapone. Marscapone is way easier to say that mascarpone, don’t you think?
One amazing thing about this recipe is the blueberry sauce. Basically I believe that even if you are not going to make this trifle, you should make the blueberry sauce and have it on hand for just about everything – topping on ice cream, instead of syrup on waffles, stir into yogurt. Eat spoonfuls of it straight out of the jar. It’s really delicious. Perhaps my blueberry batch was just extraordinary, but I thought it was incredible.
Also, for the recipe below I used Sara Lee frozen pound cake. You may consider that cheating, but I think it’s just about the best pound cake I’ve had and therefore I don’t care. If you have a pound cake recipe that you love and you feel so inclined to make it, go for it.
It is with a bit of sadness that I realize we will soon be saying goodbye to all of the delicious berry desserts that I have been enjoying this summer. I can never get enough strawberries, blueberries, and raspberries. (Was it just me or were peaches awful this year?) Personally I’m in a bit of denial about summer ending, so bear with me over the next few weeks if I try to eek out a few more summer-y recipes. But, fall will be here before we know it and when that time comes you can count on me for some apple, pear, and cranberry inspired recipes to usher in the season.
Until then, I will continue to indulge in the fruits of summer!
Blueberry Mascarpone Trifles
Adapted from: My Baking Addiction
¼ c sugar
zest of one medium lemon
8 oz Mascarpone cheese
¾ c heavy cream
1 t vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 c Homemade Blueberry Sauce (see below)
- In a small bowl, combine sugar and lemon zest with clean fingertips until the sugar becomes moist and fragrant.
- In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat with an electric mixer until medium-firm peaks form.
- Spoon or pipe a layer of Mascarpone whip into the bottom of each glass or small dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat layering.
- Trifles can be refrigerated up to three hours before serving.
Homemade Blueberry Sauce
2 c fresh (or frozen) blueberries
½ c water
½ c sugar
2 T fresh lemon juice
2 T cornstarch, mixed with 2 T cold water
½ t vanilla extract
Zest of 1 lemon (about 1 T)
- In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently and bring to a low boil.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 3-5 minutes.
Serves: 4 small trifles