Mascarpone cherry trifle

Alright, I know cherry season is long gone, but the beauty of this recipe is that you can make it any other of your favorite fruits & jams. Since now it the season of blueberries, I should make this recipe with blueberries, too, it would be great! Basically this mascarpone creme is a classic and goes with almost everything – fruits, chocolate, caramel, nuts, over cakes & tarts, pancakes, pretty much every dessert you can think of. That is one of the reasons this recipe is a keeper.
“Serving in a jar” os one of my favorite things when it comes to mousses and cremes. It’s easy and clean, beautiful and so convenient for everyone, especially the hostess. Not that I mind spending hours in the kitchen trying to prepare something with a twist, but sometimes I just don’t feel it….and this recipe is meant to be used in ‘those days’, when you just don’t feel like spending a lot of time in the kitchen but you still want to impress your guests or family.
Use your favorite jam or fresh fruits if you don’t have cherries on hands.
Mascarpone cherry trifle
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For the cherries:

700 grams (1,5 pints) cherries, pitted
100 grams (3,5 oz) sugar
1 teaspoon fresh lemon juice
Ingredients for the mascarpone creme:
5 egg yolks
90 grams (3 oz) sugar
300 grams (11 oz) mascarpone
150 ml. (5 fl. oz) heavy whipping cream
1/2 teaspoon vanilla extract
Start by preparing the cherries:
Place cherries, sugar and lemon juice in a saucepan or casserole. Heat over medium heat, stirring occasionally. Let sugar dissolves and cherries release their juices. Once sugar is dissolved, remove from heat and strain. Save cherry juices and later use as a cherry syrup for any drink. Set aside the cherries to cool to room temperature.

Prepare the mascarpone:
In a medium saucepan whisk the egg yolks and sugar until pale. Start cooking the yolk mixture over medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. *Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit until the mixture thickens. *Make sure to whisk often (even constantly) to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from stove and set aside to cool completely as you stir once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand.
In a large bowl beat the cream until soft peaks form. Set aside.
In a large bowl add the mascarpone & vanilla and beat with an electric mixer until it loosens. Add yolk mixture to the mascarpone and whisk gently by hand to combine then gently fold in the whipped cream. Set aside.

To assemble the trifle:
The easiest way to fill your jars/serving glasses will be to use a piping bag. fill a big piping bag with the mascarpone and pipe a little bit  in every glass. On top, spread evenly one layer of the cherries, then another layer of the mascarpone mixture. Repeat steps until your dish is full up to the edge.
Cover with plastic wrap and put in the fridge for a few hours.

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3 thoughts on “Mascarpone cherry trifle

    • Hello Tayla, I don’t think you could adjust the amount of sugar as it’s not that much, but feel free to use natural sweetener such as honey or maple syrup for both amounts of sugar.

  1. Pingback: 10 Super Delicious Trifle Recipes - PepperLace

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