Merry Berry Trifle

Merry Berry Trifle
I’ve wanted a trifle dish for almost as long as I can remember. This year in my work Secret Santa gift exchange, I finally received the perfect trifle dish. How could I not test out my new gift with a festive trifle for Christmas Eve Dinner?  Trifles are quick to make and are the perfect dessert for a holiday dinner, because you can make it before you cook the main course and it will marinate and chill for several hours til it’s time for something sweet.

Merry Berry Trifle

1 lemon
2/3 cup seedless raspberry jam
3 tablespoons orange liqueur
1 pound strawberries, hulled and quartered
12 ounces raspberries
6 tablespoons sugar
1 8 ounce container mascarpone cheese
2 cups heavy cream, chilled
2 teaspoons pure vanilla extract
2 6 ounce packages sponge-cake dessert cups
3/4 cup shaved white chocolate

Merry Berry Trifle

Using a vegetable peeler, remove 2 strips of lemon zest from the lemon, then squeeze out 2 tbsp. juice. In a small saucepan, combine the lemon strips, jam and 1/4 cup water over medium heat, stirring occasionally, until the jam melts. Remove from the heat and stir in the liqueur. Set the syrup aside.

In a large bowl, toss the berries, lemon juice and 2 tbsp. sugar. Let stand, tossing once.

Using an electric mixer, mix together the mascarpone and remaining 1/4 cup sugar at low speed until creamy, about 1 minute. Increase the speed to medium and gradually beat in the cream and vanilla. Continue mixing, increasing the speed a little at a time until you reach high speed and beating until the mixture is just thick and billowy.

Using a serrated knife, cut the cake cups in half crosswise and arrange one-third of the cake pieces in the bottom of a 12-cup trifle dish, fitting them together in an even layer. Remove the lemon strips from the raspberry syrup and discard. Drizzle one-third of the syrup over the cake, then evenly cover with one-third of the berries. Top with one-third of the cream mixture, spreading with the back of a spoon until it reaches the edge of the dish. Sprinkle with 1/4 cup white chocolate.

Repeat the layering 2 more times. For the top layer, dollop the cream in a smaller mound on top of the berries, allowing some berries to show around the edge of the bowl. Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours or up to 36 hours.

Merry Berry Trifle


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