Red, White and Blue Berry Trifle

I have no clue why it’s called a trifle. The word means something of little importance or value. This dessert isn’t anywhere in that neighborhood. It is gorgeous, fresh and delicious. My first experience with trifle was during a visit to Victoria during tea at Butchart Gardens. I devoured layers of soaked sponge-cake, fruit and custard all the while knowing the little dish of it wasn’t going to be enough. I’d have to recreate it at home.

Red White and Blue Berry Trifle - Bakerlady

Generally trifle is made with a sponge or pound cake, but for this slightly lightened version I used angel food cake. Since the light white cake has a delicate texture, I didn’t soak it in juice or liqour, choosing to simply brush a little Cointreau over each layer instead. You could use Triple-Sec or (for non-alcohol people) some orange juice.

Red White and Blue Berry Trifle - Bakerlady

I used a cookie cutter to make some angel food cake stars to make this a very patriotic dessert. It just seemed right with all those beautiful red and blue berries. It would be PERFECT for any 4th of July celebration.

Red White and Blue Berry Trifle - Bakerlady

The star of this show (ha-ha) is most certainly the homemade vanilla custard. Thick and creamy with the perfect sweetness. It is absolutely marvelous. You have to stir it constantly when making it, but it isn’t hard – or really all that time-consuming. Don’t be tempted by instant pudding in a box. Seriously. You have no idea how much more delicious homemade is. It shouldn’t be called the same food. Give it a whirl. You’ll be so glad you did! Look at it pushing thru all those beautiful berries. (happy sigh)

Red White and Blue Berry Trifle - Bakerlady

The topper for this berry delight is a delicious rich mascarpone cream. You’ll want to just eat it out of the bowl (confession on that in a sec). Whipped cream combined with creamy sweet mascarpone cheese and some sugar has the perfect sweet richness for this dessert.

Red White and Blue Berry Trifle - Bakerlady

Get ready for the confession. Here it comes. You are going to be so ashamed of me. I had the “butt” of the angel food cake and some of the mascarpone cream left over. And, I couldn’t help myself – I made a sandwich out of it. Slapped some berries in there. Mmmmm. Yeah. I have a problem with delicious food. I feel better now that I’ve gotten that off my chest. Thanks.

Red White and Blue Berry Trifle - Bakerlady

Bottom line. Make this. As soon as you can. Invite some people over, have a BBQ and let them all marvel at how gorgeous dessert is. They’ll be blown away when they realize it tastes even better than it looks!

Red White and Blue Berry Trifle - Bakerlady

 

Print Recipe for Red White and Blue Berry Trifle

Red, White and Blue Berry Trifle

One batch Vanilla Custard (recipe below)
1 package loaf angel food cake
1/2 cup Cointreau (or OJ)
3-4 cups mixed berries (blueberries, strawberries, raspberries)
1 batch Mascarpone Cream (recipe below)

Directions

1. Make the Vanilla Custard and allow to cool 15 minutes. Begin assembling the angel food cake and the preparing the berries as the custard cools.
2. Cut angel food cake into slices (or shapes) and layer 1/3 in the bottom of a trifle dish.
3. Brush with Cointreau until just moistened.
4. Layer 1/4 of the berries over the cake.
5. Top with 1/3 of the custard.
6. Repeat layers twice. Angel food cake, Cointreau, berries and custard.
7. Finish with a layer of berries done in a design (or just load them on there).
8. Whip Maxcarpone Cream and layer (or pipe using a Ziploc bag) on top of the berries.
9. Refrigerate until ready to eat. This keeps very well overnight.


Vanilla Custard

from Allrecipes

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups  milk (I used non-fat, but you can use anything up to 2%)
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir constantly 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1-2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Mascarpone Cream
from Joy of Baking

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract

Directions

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

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Fruity Lemon Cheesecake Cookie Cups

More red, white and blue happiness for your Fourth of July celebrations!

Fruity Lemon Cheesecake Cookie Cups - Bakerlady

[Read more…]

Fruity Lemon Cheesecake Cookie Cups

Do any of you use Safeway’s “Just-for-U” program/app? I always forget about it until I’m mostly done with my shopping. Then I’m standing in the aisle, trying to get service on my phone so I can check if anything I’m already purchasing has a coupon. Occasionally, instead of a coupon, I find a freebie. “Mini-birthday party…aisle 5.” I know the purpose of these giveaways is to get you hooked on some new product, but I don’t care. Free stuff is free stuff. I’ve had a bag of Betty Crocker Sugar Cookie Mix hanging out in my pantry thanks to Just-for-U and figured I’d bake up some delightful mouthfuls of deliciousness with it. These fruity lemon cheesecake cookie cups are sweet and creamy with a little cookie crunch. Yum. Yum.

Fruity Lemon Cheesecake Cookie Cups - Bakerlady

[Read more…]

Red, White and Blue Berry Trifle

I have no clue why it’s called a trifle. The word means something of little importance or value. This dessert isn’t anywhere in that neighborhood. It is gorgeous, fresh and delicious. My first experience with trifle was during a recent visit to Victoria during tea at Butchart Gardens. I devoured layers of soaked sponge-cake, fruit and custard all the while knowing the little dish of it wasn’t going to be enough. I’d have to recreate it at home.

Generally trifle is made with a sponge or pound cake, but for this slightly lightened version I used angel food cake. Since the light white cake has a delicate texture, I didn’t soak it in juice or liqour, choosing to simply brush a little Cointreau over each layer instead. You could use Triple-Sec or (for non-alcohol people) some orange juice.

I used a cookie cutter to make some angel food cake stars to make this a very patriotic dessert. It just seemed right with all those beautiful red and blue berries. It would be PERFECT for any 4th of July celebration.

The star of this show (ha-ha) is most certainly the homemade vanilla custard. Thick and creamy with the perfect sweetness. It is absolutely marvelous. You have to stir it constantly when making it, but it isn’t hard – or really all that time-consuming. Don’t be tempted by instant pudding in a box. Seriously. You have no idea how much more delicious homemade is. It shouldn’t be called the same food. Give it a whirl. You’ll be so glad you did! Look at it pushing thru all those beautiful berries. (happy sigh)

The topper for this berry delight is a delicious rich mascarpone cream. You’ll want to just eat it out of the bowl (confession on that in a sec). Whipped cream combined with creamy sweet mascarpone cheese and some sugar has the perfect sweet richness for this dessert.

Get ready for the confession. Here it comes. You are going to be so ashamed of me. I had the “butt” of the angel food cake and some of the mascarpone cream left over. And, I couldn’t help myself – I made a sandwich out of it. Slapped some berries in there. Mmmmm. Yeah. I have a problem with delicious food. I feel better now that I’ve gotten that off my chest. Thanks.

Bottom line. Make this. As soon as you can. Invite some people over, have a BBQ and let them all marvel at how gorgeous dessert is. They’ll be blown away when they realize it tastes even better than it looks!

Red, White and Blue Berry Trifle

One batch Vanilla Custard (recipe below)
1 package loaf angel food cake
1/2 cup Cointreau (or OJ)
3-4 cups mixed berries (blueberries, strawberries, raspberries)
1 batch Mascarpone Cream (recipe below)

Directions

1. Make the Vanilla Custard and allow to cool 15 minutes. Begin assembling the angel food cake and the preparing the berries as the custard cools.
2. Cut angel food cake into slices (or shapes) and layer 1/3 in the bottom of a trifle dish.
3. Brush with Cointreau until just moistened.
4. Layer 1/4 of the berries over the cake.
5. Top with 1/3 of the custard.
6. Repeat layers twice. Angel food cake, Cointreau, berries and custard.
7. Finish with a layer of berries done in a design (or just load them on there).
8. Whip Maxcarpone Cream and layer (or pipe using a Ziploc bag) on top of the berries.
9. Refrigerate until ready to eat. This keeps very well overnight.


Vanilla Custard

from Allrecipes

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups  milk (I used non-fat, but you can use anything up to 2%)
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir constantly 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1-2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Mascarpone Cream
from Joy of Baking

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract

Directions

Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.

Mixed Berries with Mascarpone-Limoncello Cream

As a special treat this week, I got to help my mother prepare for my sister’s birthday party. I don’t know why it took until I was in my 30’s for us to team up throwing soirées, but I’m so glad we finally got our acts together. We both love to cook and bake, and have the “go overboard on everything” gene. Parties with my madre are the best.  I generally serve as the Sous-Chef while we prepare – and this weekend in addition to my knives, I brought my camera. I’ll be featuring a couple of my favorite desserts from my momma’s kitchen this week, and hope you enjoy them as much as I do.

We begin with berries. Lots of berries. My mom got a little giddy when slicing up the strawberries for this bountiful delight. I’m pretty sure it was because of all those gorgeous reds and blues and the rich sweet mascarpone. But, it could just have been the limoncello.

We did a little dance in the kitchen after it all came together because it just looks so amazing. This dessert is very simple to make and I absolutely LOVE it. My mom said she could just eat this for a week solid and never grow tired of it. I completely agree. Fresh bright berries with a hint of tartness, piled high and topped with heavenly creamy mascarpone. Oh yum.

Mixed Berries with Mascarpone-Limoncello Cream
from My Momma’s Kitchen

1/4 cup chilled whipping cream
1/2 of an 8oz container of mascarpone
3 T + 1/2 cup granulated sugar
3 T limoncello
8 cups of assorted fresh berries (raspberries, blueberries, strawberries, blackberries…)
1/4 cup raspberry preserves
1 T grated lemon peel

Instructions:
Combine whipping cream, mascarpone, 3 T sugar, and limoncello in a large bowl. Beat until soft peaks form.
Combine all berries, raspberry preserves, lemon peel and remaining 1/2 cup of sugar in another large bowl; toss gently.
Chill until ready to serve. Top berries with cream and enjoy!

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