Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake.
Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lemon cake trifle with berry compote & vanilla mascarpone whipped cream using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
- Take For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
- Take For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
- Make ready 1 box Betty Crocker Lemon Cake Mix
- Make ready 3 eggs
- Prepare 1 cup water
- Get 1/2 cup vegetable oil
- Make ready 1.5 Tablespoons mayonnaise or sour cream
- Prepare the zest of a small lemon
- Take Blackberry & Strawberry Compote: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
- Make ready For Vanilla Mascarpone Whipped Cream (can be done the day before, but best done right before assembly):
- Make ready 1 pint heavy whipping cream, well chilled
- Get 4 ounces mascarpone cheese
- Get 1/2 teaspoon vanilla extract
- Make ready 1/3 cup confectioners sugar
Lemon berry trifle is the perfect balance of sweet and tart. In a large bowl, combine cheesecake filling and lemon curd. Summer Berry Trifle with whipped coconut cream, toasted coconut and lemon cake layered in mason jars for a simple make-ahead dessert! The lemon pound cake can be made at home, or purchased at most grocery stores.
Instructions to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
- COMPOTE: Make compote up to a week ahead of time. Recipe here: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
- CAKE: Make cake according to package instructions, adding the mayonnaise (or sour cream) and lemon zest. Cool completely (at least 2 hours), and cut into 3/4" cubes.
- WHIPPED CREAM STEP 1: Before you begin, a chilled bowl helps the process along, so you may want to place your mixing bowl in the freezer for 15 to 30 minutes before you make your whipped cream. In a large glass or stainless mixing bowl, start whipping the whipping cream only with a hand mixer on medium setting until the cream begins to thicken to the point that it creates rounded mounds when you life the beaters from the cream.
- WHIPPED CREAM STEP 2: Add the mascarpone and vanilla, and sift in the confectioner's sugar (to ensure that you don't have clumps), and mix again at medium high speed until the cream is back to creating rounded peaks when you lift the beaters from the cream. This is where I like to stop - where a dollop of cream doesn't retain the dollop shape but slumps gently over the top of the dessert being topped.
- ASSEMBLY STEP 1: Trifles are best assembled in clear glass vessels (they actually do sell trifle bowls just for this purpose, and they look like overgrown parfaits). And there's no exact science to it. You might like to make one big truffle, or do individual ones, but however you choose to do it, just mentally portion out the ingredients so you'll have enough for two layers of everything.
- ASSEMBLY STEP 2: Place a layer of cake on the bottom, followed by a moderate spooning of the compote (you don't need to make sure that every square bit of cake area is covered - just enough that each spoonful of trifle will give you just a little bit of that sweettart surprise of the compote), followed by a complete layer of whipped cream, followed by a sparse dotting of fresh berries. Again, you don't want to overwhelm the cake with the cream and the fruit. Repeat.
- Cover and refrigerate until it's time to serve. Enjoy! :)
In a pinch, I've used store bought "cake" donuts, or lemon poppy seed. This Triple layer berry cake is the ultimate summer cake packed with antioxidants and flavor. And did I forget to mention the lemon cream and A third of the compote… And a sprinkle of pistachios and thyme leaves. I used lemon thyme, which was STILL alive in the backyard garden after all this time. This Lemon Berry Trifle is perfectly tart and sweet, with a citrusy lemon cake, vanilla pudding, whipped cream and a load of berries!
So that’s going to wrap it up with this exceptional food lemon cake trifle with berry compote & vanilla mascarpone whipped cream recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
