Lemon Scented Mascarpone Trifle Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
• Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
• Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.

Steps:

• Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
• Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Steps:

• In a small saucepan over medium heat, combine the sugar with the lemon juice.
• Cook until the sugar has dissolved, about 5 minutes.
• Let cool.
• In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
• Now, add almonds, if using.
• Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
• To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
• Brush the pound cake with some creme de cassis liqueur.
• Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
• Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
• Chill in the refrigerator until ready to serve.
• Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.