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Raspberry and Amaretti Trifle with Mascarpone recipe

Raspberry and Amaretti Trifle with Mascarpone recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

I created this dessert for my beloved last Valentine's Day. I didn't have much time for shopping or preparing, so it had to be fast. I made the trifle the night before so that it had time to infuse.

20 people made this

IngredientsServes: 8

  • 200g amaretti
  • 300g frozen raspberries
  • 160ml Cassis, divided
  • 450g mascarpone
  • 2 tablespoons icing sugar
  • 4 tablespoons cream
  • 2 teaspoons vanilla extract
  • Dark chocolate for sprinkling

MethodPrep:15min ›Extra time:8hr chilling › Ready in:8hr15min

  1. Crush the amaretti in the mortar (very carefully, otherwise they fly around everywhere). Fill the bottom of a trifle bowl with them.
  2. Mix raspberries while frozen with 100ml Cassis and spread evenly over the Amaretti.
  3. Stir the mascarpone, icing sugar, cream and 60ml of Cassis until nice and creamy. Fold in the vanilla. Spread the mixture over the raspberries carefully with a spatula, trying not to mix the two layers.
  4. Cover with cling film and leave for several hours, preferably overnight, in the fridge. Remove from the fridge 30 minutes before serving and sprinkle with chocolate if desired.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)


Mascarpone raspberry trifle

Noooo. I can hear you exclaim out loud in utter confusion… Did I not say yesterday that I was gonna be good and losing weight and blablabla?? True, so true… but you see.. this was already made when I wrote that. And I am not gonna eat it all myself! What’re you thinking? Of course I will share.. Gizmo a little bit, Tom a little bit and ok, I will bring the rest to my parents… Did I not warn you there would be unhealthy recipes abound here in the coming weeks? I do need to do some sort of Christmas testing so that means actually making it or I will not be able to tell if I’m making something good or not so good.

Now this mascarpone raspberry Christmassy trifle is definitely good. But it can definitely be better. (which is why the testing is necessary you see..) It was lovely and creamy but I thought the flavors were a little flat. It needs a bit of extra punch and the cranberry sauce that I am pouring over in the first picture is definitely doing the trick (btw, that is THE ultimate cranberry sauce.. Sharing the recipe for that later!) but I think it could do with some extra oomph to make it the dessert I had thought it would be. For starters I will be adding maybe a bit of lemoncurd in the cream. That will make the taste a bit fresher. Adding some limezest in their too. On top of that I think that soaking the lady fingers in a bit of diluted limoncello sounds like a brilliant plan to me. You have to be careful though since limoncello tends to get too alcoholly when used in desserts so taste carefully before dipping your fingers. (don’t taste too much or you won’t be able to tell the difference!)

On the outside let’s be honest. Those silver pearls look great but are a nightmare for your teeth, so I would advise against using them (we took them of before actually eating it!) although I heard there are softer varieties now. I think adding some meringue crumbles on top would be brilliant or amaretti cookies would be lovely here too. Basically go wild… I am giving you the base recipe below but please do give it a little more punch. I’ll add the suggestions in the notes!


Blueberry Trifles with Mascarpone Whip

Yield: approximately 4 trifles

Ingredients:

1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling

Directions:

1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.

2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.

3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat layering.

4. Trifles can be refrigerated up to three hours before serving.

Notes:

- The jars seen in the photos are made by Weck and were purchased at Terrain. You can also purchase them directly through Weck's website.
- The layering proportions will vary depending on what size container you use.
- The Mascarpone Whip is adapted from Desserts 4 Today written by Abby Dodge.

Copyright © My Baking Addiction

All images and text © for My Baking Addiction

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I have made this 4 times with blackberries instead of blueberries and I add a nice sweet red wine to the compote while it’s cooking. This is the best recipie for this. The marscapone whip is amazing. I love this SO MUCH!

Thanks so much for stopping by, Sheri! I appreciate you taking the time to comment. Happy Baking! -Jamie

Sunday 15th of February 2015

Wow… that looks really delicous

Sunday 15th of February 2015

Aleksandra- Thanks so much for stopping by.

Wednesday 5th of February 2014

You have the most beautiful presentation! I know everyone is wondering about the weck jars, but I was actually wondering where the spoons come from?

Saturday 15th of February 2014

Lauren- Thanks for stopping by, the spoons are from Ikea. :) -Jamie

Sunday 15th of September 2013

What do you think about using cream cheese? and Angel food cake cubed instead of pound cake??

Monday 16th of September 2013

Christi, I think both would be great. Experiment! That's what makes cooking and baking fun. - Jamie


Method

  1. Split the trifle sponges and make little sandwiches of them using 150g / two-thirds cup of the jam, then wodge them into the base of your glass bowl. Reduce the amaretti biscuits to rubble in the processor and, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges and then pour over them 150ml / two-thirds cup of the limoncello.
  2. Put the remaining 50g / one-third cup of jam into a wide saucepan with the lemon juice and melt over a low heat, then tumble in the blackberries and turn in the heat for a minute or so just until the juices start running. Tip these over the biscuit-sprinkled, liqueur-soused sponge sandwiches to cover and leave this while you get on with the next bit.
  3. Whisk the egg yolks with the caster sugar until you have a thick smooth yellow paste. I use my Kitchen Aid for this, but any old hand-held electric mixer or whisk would be fine. Still whisking, drip in another 50ml / 3 tablespoons limoncello and continue whisking away until you have a light moussey mixture. Whisk in the mascarpone until everything is smoothly combined, and when this is done add the remaining 50ml / 3 tablespoons of limoncello.
  4. Finally, in another bowl, whisk the egg whites until firm, but not dry, and fold these into the lemony, eggy mascarpone mixture. Now spread this gently over the blackberries in the glass bowl.
  5. Cover the thus-far assembled trifle with clingfilm and leave in the fridge for the flavours and textures to steep and meld for at least 4 hours and up to 24. Take the trifle out of the fridge for about 40 minutes to an hour before it's needed (depending on how cold your fridge runs) to get to coolish room temperature. Not long before you want to eat, toast the flaked almonds by tossing them in a dry, oil-less pan over medium heat until they are turning gold and flashed bronze in parts, then tip them on to a plate. When they're cool, mix them with the reserved amaretti crumbs. Remove the clingfilm from the bowl and scatter the nuts and crumbs over the pale, set surface. Dig in and serve, making sure to heap the full triple-banded layer on each plate: the lemony, almondy, cream-swathed berrieness makes this the perfect ending to a large, lazy summer lunch.
  1. Split the savoiardi cookies and make little sandwiches of them using 150g / two-thirds cup of the jam, then wodge them into the base of your glass bowl. Reduce the amaretti cookies to rubble in the processor and, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges and then pour over them 150ml / two-thirds cup of the limoncello.
  2. Put the remaining 50g / one-third cup of jam into a wide saucepan with the lemon juice and melt over a low heat, then tumble in the blackberries and turn in the heat for a minute or so just until the juices start running. Tip these over the biscuit-sprinkled, liqueur-soused sponge sandwiches to cover and leave this while you get on with the next bit.
  3. Whisk the egg yolks with the superfine sugar until you have a thick smooth yellow paste. I use my Kitchen Aid for this, but any old hand-held electric mixer or whisk would be fine. Still whisking, drip in another 50ml / 3 tablespoons limoncello and continue whisking away until you have a light moussey mixture. Whisk in the mascarpone until everything is smoothly combined, and when this is done add the remaining 50ml / 3 tablespoons of limoncello.
  4. Finally, in another bowl, whisk the egg whites until firm, but not dry, and fold these into the lemony, eggy mascarpone mixture. Now spread this gently over the blackberries in the glass bowl.
  5. Cover the thus-far assembled trifle with clingfilm and leave in the fridge for the flavours and textures to steep and meld for at least 4 hours and up to 24. Take the trifle out of the fridge for about 40 minutes to an hour before it's needed (depending on how cold your fridge runs) to get to coolish room temperature. Not long before you want to eat, toast the sliced almonds by tossing them in a dry, oil-less pan over medium heat until they are turning gold and flashed bronze in parts, then tip them on to a plate. When they're cool, mix them with the reserved amaretti crumbs. Remove the clingfilm from the bowl and scatter the nuts and crumbs over the pale, set surface. Dig in and serve, making sure to heap the full triple-banded layer on each plate: the lemony, almondy, cream-swathed berrieness makes this the perfect ending to a large, lazy summer lunch.

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I&rsquove been known to buy too many bananas &ndash knowing full well they will sit and turn brown &ndash just so I can make banana bread.

When I&rsquom feeling extra fancy, I will make this cheesecake-like banana bread (and devour half in one sitting).

You can use any banana bread recipe you prefer, but be careful not to let the filling sit on top of the batter.

You&rsquoll want it in the middle where it can bake but not burn. I like to use a piping bag to make sure everything stays where it needs to be.


Method

First of all cut the trifle sponges in half lengthways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches.

Now arrange them in the trifle bowl.Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.

After that sprinkle half the raspberries over the top of the trifle sponges pushing some down in amongst them. Then put the rest into a food processor along with the sugar and whiz to a purée, then push the purée through a nylon sieve to remove the pips. Next drizzle the purée over the raspberries. Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended. Spoon the mixture evenly over the top of the raspberries. Sprinkle with toasted flaked almonds, cover with clingfilm and chill before serving.

You can also watch how to make Delia's Traditional English Trifle in our Cookery School Video on this page.


  • For the base
  • :
  • 8 trifle sponges
  • 4tbsp raspberry jam
  • 6tbsp whisky
  • 350g (12oz) raspberries
  • For the custard:
  • 550ml (1 pint) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 1tbsp caster sugar, plus a little for sprinkling
  • 1½ tbsp cornflour
  • For the topping:
  • Whipped cream
  • 50g (2oz) almonds
  • Glace cherries to decorate

Split each sponge in half and spread with a thin layer of raspberry jam.

Sandwich each half together and cut into quarters. Place in the bottom of a glass bowl. Sprinkle the whisky over the sponges and spoon over the raspberries and their juice.

Place the milk and vanilla pod in a small pan and slowly bring to a simmer. Transfer to a heatproof jug and leave to infuse for 10 mins. Remove the vanilla pod from the milk.

Separate the eggs and put the yolks, corn flour and sugar in a bowl and whisk together. Whisk in the milk and the sieve into a saucepan.

Cook over a gentle heat, stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for 2 mins until the custard has a thick consistency.

Pour the custard into a cold bowl to prevent further cooking and sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Allow to cool.

Spoon the cold custard onto the raspberries in the bowl, spreading to the edges.

Squirt the whipped cream on top of the custard and spread to the sides of the bowl.


Recipe Summary

  • ¼ cup white sugar, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon water
  • 1 (8 ounce) container mascarpone cheese
  • 3 eggs, separated
  • 1 (3 ounce) package ladyfingers
  • 2 cups crushed ripe raspberries
  • 20 fresh raspberries

Combine 1 tablespoon sugar, lemon juice, and water in a bowl.

Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl beat with an electric mixer until smooth and creamy.

Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.

Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.


Preparation

Step 1: Slice half the strawberries and place in a bowl with 30ml (2tbsp) Cointreau and 10g (2tsp) of sugar. Cover and set aside.

Step 2: Dip the sponge fingers into the remaining Cointreau to make two layers and place half of them in the base of your dish.

Step 3: Beat the mascarpone with the remaining sugar, add the cream and beat until thick. Add the custard and fold it in.

Step 4: Place a layer of sliced strawberries over the sponge fingers, followed by about a third of the mascarpone. Put it in the fridge for 30 minutes to set, then add the remaining sponge fingers dipped into the Cointreau and another layer of strawberries. Top with another third of mascarpone and then sprinkle with chocolate shavings. Put it in the fridge to set for a further 30 minutes.

Step 5: Carefully add the last of the mascarpone, spread gently over the chocolate and decorate with the last of the strawberries. Cover with cling-film and leave in the fridge for at least 4 hours or overnight.