Creamy Cherry and Mascarpone Trifle

Cherry Mascarpone trifle, which can be make ahead and assemble just as your guests arrive, is light, airy and not too sweet. With light genoise as bottom layer, this dessert is exquisite as a cake or in jars.

By Jehanne Ali

Creamy Cherry and Mascarpone Trifle Recipe
Creamy Cherry and Mascarpone Trifle

The trifle is light, airy and not too sweet, which is why genoise is a perfect pairing for it, with sweetness from mascarpone and cherry compote. I suppose this trifle idea can be layered in the pie pan itself and sliced as cake, but I usually serve in individual jars.

Creamy Cherry and Mascarpone Trifle
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Dessert
Serves: 12
Ingredients
For cherry compote:
  • 500g (1 pound) pitted fresh cherries
  • 2-3 tbsp granulated sugar
  • juice from ½ lemon
  • 1 tsp corn starch / corn flour
For vanilla genoise:
  • 4 large eggs
  • 120g (4 ounces) sugar
  • 120g (4 ounces) plain flour
  • a pinch of salt
  • 45g (1.5 ounces) unsalted butter, melted
  • 1 tbsp vanilla extract
For Cherry-mascarpone layer
  • 1 jar cherry compote
  • 1 layer vanilla genoise cake
  • 300g (10.5 ounces) mascarpone cheese
  • 150ml single cream
  • 1 tbsp vanilla extract
Instructions
For cherry compote:
  1. In a pan add the cherries, sugar and lemon juice.
  2. Simmer on medium heat until the cherries are soft and almost mushy.
  3. It will start to liquidise.
  4. Mix the corn starch with a few tablespoon of water and add into the pan, to thicken up the compote.
  5. Remove from heat when the compote is glazed and thickened, it will take all in all just 10 -15 mins.
  6. If not used immediately store in airtight container and refrigerate for up to 3 weeks.
For vanilla genoise:
  1. Preheat the oven to 180C.
  2. Using double boiling method, place 4 eggs with sugar in mixer bowl, with boiling water underneath.
  3. Hand whisk until pale and sugar is fully melted.
  4. Add in the vanilla and transfer to stand mixer, beat until pale and triple in volume.
  5. Sift the flour and fold into the batter.
  6. Take 3 tbsp of batter and mix in with the melted butter.
  7. Add the butter mix back into the batter, and fold just until combined.
  8. Pour the cake batter onto a baking sheet or large pie pan.
  9. Bake for 20-25 minutes until top is springy and golden.
  10. Once cooled, cut out circles using the rim of glass you are using for trifle.
To assemble the trifle:
  1. Whisk the single cream with mascarpone and vanilla extract until soft peaks are formed.
  2. Optionally you can sweeten it with icing sugar ( 1-2 tbsp).
  3. Place a sponge circle on the bottom of glass.
  4. Spoon some cherry compote and pipe the mascarpone on top.
  5. Repeat layer with sponge> compote > whipped mascarpone.
  6. For top layer, pipe cream decorations on the edge rim of jar/ glass and put the compote in the middle.
  7. Refrigerate until serving time. ( best served within same day of assembly).

 

Jehanne Ali

Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.

More Posts - Website - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: