Best Lemon Scented Mascarpone Trifle With Creme De Cassis Recipes

Lemon-scented Mascarpone Trifle image

Provided by Giada De Laurentiis

Categories dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

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. 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.

Lemon Trifle image

Provided by Martha Stewart

Number Of Ingredients 5

10 Italian ladyfinger biscuits (from half a 7-ounce package)
1/2 cup dessert wine (such as Sauternes or sweet sherry)
2 cups heavy cream
2 tablespoons confectioners' sugar
1 cup Easy Lemon Curd

Steps:

Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.

Nutrition Facts : Calories 569 g, Fat 43 g, Protein 6 g

Baltic Blush (Creme De Cassis Blush) image

Provided by Brenda.

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce creme de cassis
1 ounce vodka
carbonated lemon-lime beverage
1 cup crushed ice
lemon slices (to garnish, optional) (optional) or lime slice (to garnish) (optional)

Steps:

Nutrition Facts : Calories 69.4, Sodium 5

Berry Mascarpone Trifle image

Provided by Chef CFA

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

2 lbs mascarpone cheese
3 cups heavy whipping cream
1 cup confectioners' sugar
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 (16 ounce) package frozen mixed berries
2 quarts strawberries, sliced
2 pints blackberries
1 pint raspberries
8 ounces ladyfingers

Steps:

In a large bowl whip the heavy cream until stiff peaks form.
Add 1/2 cup confectioners' sugar and mix until well blended.
In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
Fold in whipped cream.
In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
Separate lady fingers and dip each one (flat side down) in the berry puree.
Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
Drizzle berry puree over the ladyfingers on the bottom.
Spread mascarpone/cream mixture over ladyfingers.
Add strawberries and blackberries. Continue layers of cream, berries, and puree.
In center layer, add more ladyfingers.
Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
Reserve remaining puree for guests to drizzle over individual servings.