Best Strawberry Chocolate Mascarpone Trifle Recipes

ULTIMATE CHOCOLATE STRAWBERRY TRIFLE

Steps:

• 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
• 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

STRAWBERRY MASCARPONE TRIFLE

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.

STRAWBERRY AND CHOCOLATE BROWNIE TRIFLE

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.

STRAWBERRY-MASCARPONE TRIFLE RECIPE - (4/5)

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.