Strawberry Chocolate Mascarpone Trifle Recipes

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

Steps:

• Directions: In a bowl, combine the sliced strawberries and 2 Tbs. of the sugar and toss to mix. In another bowl, combine the cream and 4 Tbs. of the sugar. Using an electric mixer or a whisk, beat until stiff peaks form, then beat in the mascarpone cheese and vanilla until smooth. Cover and refrigerate until ready to use. Preheat an oven to 350°F. Line an 8-inch round cake pan with parchment paper. In a heatproof bowl set over but not touching gently simmering water in a saucepan, whisk together the eggs, yolks and the remaining 1/2 cup sugar until pale yellow and fluffy, 5 to 6 minutes. Transfer the mixture to the bowl of an electric mixer and beat on medium speed until light and ribbony, 4 to 5 minutes. Sift the flour into the egg mixture in three additions, folding with a rubber spatula after each addition until smooth. Transfer the batter to the prepared pan and spread the batter to the edges, making the sides higher than the center. Bake until the top of the cake is golden and springs back when touched, 18 to 20 minutes. Transfer the pan to a wire rack and let the cake cool to room temperature. Using a small paring knife, cut around the inside edge of the pan to loosen and remove the cake. Using a serrated knife, trim the sides, shaping the cake into a 7-inch round to fit a large trifle bowl. Slice the cake in half horizontally. Fit a pastry bag with a wide decorative tip and fill the bag with the mascarpone cream. Brush each layer of the cake with 1 oz. of the rum. Assemble the trifle, alternating layers of sliced strawberries, mascarpone cream and cake. Garnish with the mascarpone cream and whole strawberries. Serves 8 to 10.

Steps:

• Chill one large glass and one medium glass bowl for about 20 minutes.
• In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
• In the medium bowl whip cream until soft peaks form.
• Fold the whipped cream into the cheese mixture.
• Combine the strawberries and orange liquor.
• Cut the cake into 1/2 inch slices.
• Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
• Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
• Spread with half the mascarpone mixture.
• Sprinkle with half the grated chocolate.
• Repeat layers ending with grated chocolate.
• Cover and chill for at least 4 hours, up to 12 hours.

Steps:

• For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
• For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
• To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

Steps:

• To make the trifle: Using an electric mixer, beat the mascarpone, 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 coffee liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. (The trifles can be prepared 1 day ahead, covered and refrigerated. Let come to room temperature before serving.)
• To serve, sprinkle with the chocolate shavings. Serve immediately.

Steps:

• 1. Slice the strawberries and place in a bowl. Then stir in 1/3 cup of sugar. Cover and place in the fridge.
• 2. Prepare the brownies as directed on the box. Cool completely. Then cut into 1-inch squares.
• 3. Beat the mascarpone cheese, whipping cream, vanilla, vinegar, and 1 cup of sugar until thickened. Cover and chill.
• 4. To assemble, place 1/3 of brownie squares in the bottom of a 2 qt trifle dish, then cream mixture.
• 5. With a slotted spoon top cream mixture with strawberries. Repeat, finishing with the cream mixture on top.
• 6. Garnish the top with halved strawberries coated with sugar and mint sprigs (optional).
• 7. Chill until ready to serve.

Steps:

• Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
• Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
• In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
• Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.