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  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup strawberries
  • 1 lemon (juice and zest)
  • ¼ cup granulated sugar
  • ¼ cup water
  • 14 oz mascarpone cheese
  • 2 tbsp granulated sugar
  • 1 ½ cup heavy cream, refrigerated
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 18 ladyfingers


In a medium pot, add the berries, lemon juice and zest, granulated sugar, and water. Allow to boil, then lower the heat and simmer for 2 more minutes to blend the flavors.

Allow the berry compote to cool, then strain and separate the berries from the liquids in different bowls.

Using a mixer, whip the cold cream with powdered sugar and vanilla extract until firm.

In a different bowl, mix the mascarpone cheese and granulated sugar. Add whipped cream and incorporate in folding motion.

In a trifle bowl, using a pastry bag, pour a base of the mascarpone cheese/whipped cream mixture.

Moisten the ladyfingers in the liquid reduction remaining from cooking the berries, arrange 8 ladyfingers over the mascarpone cream, then add berry compote and a layer of mascarpone cheese. Repeat the layers 2 more times.

Refrigerate for at least 2 hours.

Decorate with fresh berries and serve.