Trifle with Blueberries and Raspberries
Baking and Desserts • Italian
Description
Trifle with Blueberries and Raspberries
Ingredients
- Sugar 5 oz
- Meyer Lemon Juice 0 fl oz
- Sponge Cake Base 10 oz
- Mascarpone Cheese Unagrande 10 oz
- Fresh Berries 20 oz
- Raspberry leaves 20 oz
- 10% cream 10 fl oz
Step-by-Step Guide
Step 1
For the lemon syrup, combine 120 g of sugar, lemon juice, and 60 ml of water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Let it cool.
Step 2
Slice the sponge cake and soak both sides in the lemon syrup. Cut into small pieces.
Step 3
Using a mixer, whip the mascarpone and remaining sugar. Then, while whipping, add the cream and continue to whip until light and fluffy.
Step 4
In a clear dish, layer half of the sponge cake, followed by half of the cream, then half of the blueberries and raspberries. Repeat the layers once more.
Step 5
Cover with plastic wrap and refrigerate for 1 hour.
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