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.
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Creamy Cherry and Mascarpone Trifle
- Total Time: 80 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Layers of fluffy genoise cake, sweet cherry compote, and creamy mascarpone create a delightful dessert. Perfect for a special occasion or a sweet treat.
Ingredients
- 1 lbs (454 g) pitted fresh cherries
- 2-3 tbsp granulated sugar
- juice from 1/2 lemon
- 1 tsp corn starch / corn flour
- 4 large eggs
- 4 oz (120 g) sugar
- 4 oz (120 g) plain flour
- a pinch of salt
- 2 oz (45 g) unsalted butter, melted
- 1 tbsp vanilla extract
- 1 jar cherry compote
- 1 layer vanilla genoise cake
- 11 oz (300 g) mascarpone cheese
- 150 ml (5 fl oz) single cream
Instructions
For cherry compote
- In a pan, add the cherries, sugar, and lemon juice.
- Simmer on medium heat until the cherries are soft and almost mushy.
- Mix the cornstarch with a few tablespoons of water and add it to the pan to thicken the compote.
- Remove from heat when the compote is glazed and thickened (this will take 10-15 minutes).
- If not used immediately, store in an airtight container and refrigerate for up to 3 weeks.
For vanilla genoise
- Preheat the oven to 356°F (180°C).
- Using the double boiling method, place 4 eggs with sugar in a mixer bowl, with boiling water underneath.
- Hand whisk until pale and the sugar is fully melted.
- Add in the vanilla and transfer to a stand mixer; beat until pale and triple in volume.
- Sift the flour and fold it into the batter.
- Take 3 tbsp of batter and mix it with the melted butter.
- Add the butter mixture back into the batter and fold just until combined.
- Pour the cake batter onto a baking sheet or large pie pan.
- Bake for 20-25 minutes until the top is springy and golden.
- Once cooled, cut out circles using the rim of the glass you are using for the trifle.
To assemble the trifle
- Whisk the single cream with mascarpone and vanilla extract until soft peaks are formed.
- Optionally, sweeten it with 1-2 tbsp of icing sugar.
- Place a sponge circle on the bottom of the glass.
- Spoon some cherry compote and pipe the mascarpone on top.
- Repeat layers with sponge, compote, and whipped mascarpone.
- For the top layer, pipe cream decorations on the edge rim of the jar/glass and put the compote in the middle.
- Refrigerate until serving time (best served the same day).
Notes
- To achieve a smoother mascarpone cream, ensure the mascarpone is at room temperature before whipping.
- For a richer flavor, use homemade vanilla bean paste instead of vanilla extract in both the genoise and the mascarpone cream.
- Leftover genoise cake can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 6
- Cholesterol: 100
Frequently Asked Questions
Do I need to cook the cherries before layering them into the trifle?
Fresh cherries can be used raw if they are ripe and sweet, though a quick maceration with a little sugar and a bit of liqueur or juice helps them release their juices and adds flavor to each layer. Frozen cherries should be thawed and drained first. 
How stiff should I whip the mascarpone cream layer?
Whip it to soft-to-medium peaks so it stays light and spreadable rather than dense. Over-whipping mascarpone can cause it to seize and turn grainy, so stop as soon as it holds its shape.
How far in advance can I assemble the trifle?
Assembling a few hours ahead and chilling it allows the layers to meld together nicely. Avoid making it more than a day in advance since the sponge or biscuit layers will absorb too much moisture and lose their texture.
