Trifle with Blueberries and Raspberries
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Trifle with Blueberries and Raspberries
Ingredients
- Sugar - 4.2 oz
- Meyer Lemon Juice - 2 fl oz
- Sponge Cake Base - 12.3 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Fresh Berries - 21.2 oz
- Raspberry leaves - 19 oz
- 10% cream - 8 fl oz
Step by Step guide
Step 1
For the lemon syrup, combine 120 g of sugar, lemon juice, and 60 ml of water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Let it cool.
Step 2
Slice the sponge cake and soak both sides in the lemon syrup. Cut into small pieces.
Step 3
Using a mixer, whip the mascarpone and remaining sugar. Then, while whipping, add the cream and continue to whip until light and fluffy.
Step 4
In a clear dish, layer half of the sponge cake, followed by half of the cream, then half of the blueberries and raspberries. Repeat the layers once more.
Step 5
Cover with plastic wrap and refrigerate for 1 hour.
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