Description

These Mini Trifles are a delightful combination of sweet strawberries, blueberries, and rich mascarpone cream. Perfect for parties or a delightful afternoon treat, this easy recipe will leave everyone satisfied. The layers of flavor and texture make each bite unforgettable.

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

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Instructions

Preheat the oven to 325°F and grease two 5×9” loaf pans. Let the butter, eggs, and milk come to room temperature.
Cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, ensuring each is well mixed before adding the next. Mix the vanilla extract with the last egg.
Sift the flour, then measure out 3 cups, and combine it with the baking powder and salt. Add half of this mixture and half of the milk to the creamed mixture, mixing just until combined. Add the remaining dry ingredients and milk, beating until well combined.
Divide the batter evenly between the loaf pans. Bake for 60-70 minutes at 325°F, checking for doneness with a toothpick. Once done, cool the loaves for at least 30 minutes before removing them from the pans.

Notes

You can use different berries like raspberries or blackberries for a variety of flavors.
For a lighter texture, fold the whipped cream gently instead of mixing it in vigorously.
Serve chilled for the best taste and presentation.

Nutrition

Serving Size: 1 trifle
Calories: 328
Sugar: 20g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 96mg