Description
These Mini Trifles combine strawberries, blueberries, and creamy mascarpone for a delightful dessert that’s simple to prepare and perfect for any occasion. Indulge in their luscious flavor and beautiful presentation!
Ingredients
Scale
- 1 ½ cups (339g) unsalted butter, at room temperature
- 3 cups (570g) granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) sifted all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk, at room temperature
- 6 cups strawberries, chopped
- 2 ½ cups small blueberries
- 1 cup granulated sugar
- 16 ounces mascarpone cheese, cold
- 2 ½ cups (592ml) heavy whipping cream, cold
- 1 ¼ cup (163g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
Instructions
- Preheat the oven to 325°F and grease two 5×9” loaf pans. Let the butter, eggs, and milk reach room temperature.
- In a bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated; mix the vanilla extract with the last egg.
- Sift the flour and then measure out 3 cups, adding baking powder and salt. Mix in half the dry ingredients and half the milk until just combined, then add the remaining ingredients and beat until well mixed.
- Divide the batter between the two loaf pans and bake for 60-70 minutes or until a toothpick inserted comes out clean. Cool for at least 30 minutes in the pans, then transfer to a wire rack to cool completely before slicing.
Notes
If you want a lighter texture, consider using cake flour instead of all-purpose flour.
Feel free to mix in other berries according to your preference!
For added flavor, try incorporating a dash of lemon zest into the cream.
Nutrition
- Serving Size: 1 trifle
- Calories: 460
- Sugar: 35g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg