Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream
Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something that I’ve loved my whole life. They’re fine and they look wonderful.

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Use store-bought cake if you're short on time! Trifles are an ideal party dessert, especially in the spring and summer.

To begin with this recipe, we must first prepare a few components. You can cook lemon cake trifle with berry compote & vanilla mascarpone whipped cream using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
  1. Prepare For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
  2. Prepare For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
  3. Prepare 1 box Betty Crocker Lemon Cake Mix
  4. Make ready 3 eggs
  5. Get 1 cup water
  6. Prepare 1/2 cup vegetable oil
  7. Make ready 1.5 Tablespoons mayonnaise or sour cream
  8. Take the zest of a small lemon
  9. Make ready Blackberry & Strawberry Compote: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
  10. Get For Vanilla Mascarpone Whipped Cream (can be done the day before, but best done right before assembly):
  11. Get 1 pint heavy whipping cream, well chilled
  12. Take 4 ounces mascarpone cheese
  13. Get 1/2 teaspoon vanilla extract
  14. Prepare 1/3 cup confectioners sugar

Fold the whipped cream into the chilled Line a glass trifle bowl with pieces of pound cake to fit. Lemon-scented berries are scattered in between layers of angel food cake and creamy, vanilla pudding to create a crowd-pleasing trifle. Just in time for spring entertaining, I am so excited to share my Lemon Berry Angel Food Cake Trifle. It was created on a whim when my mom asked me to bring.

Instructions to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
  1. COMPOTE: Make compote up to a week ahead of time. Recipe here: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and refrigerate until it's time to serve. Enjoy! :)

Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a.

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