Description

These Mini Trifles are a delicious combination of sliced strawberries, blueberries, and creamy mascarpone. They are easy to prepare and perfect for any gathering, making them an irresistible dessert choice!

Ingredients

Scale

1 ½ cups (339g) unsalted butter, at room temperature
3 cups (570g) granulated sugar
5 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
3 cups (420g) sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk, at room temperature
6 cups strawberries, chopped
2 ½ cups small blueberries
1 cup granulated sugar
16 ounces mascarpone cheese, cold
2 ½ cups (592ml) heavy whipping cream, cold
1 ¼ cup (163g) powdered sugar
1 teaspoon (5ml) pure vanilla extract

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Instructions

Preheat the oven to 325°F and grease two 5×9” loaf pans generously. Let the butter, eggs, and milk come to room temperature.
In a mixing bowl, cream the butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix the last egg with the vanilla extract.
In a separate bowl, sift and measure 3 cups of flour, followed by adding baking powder and salt. Mix the dry ingredients with half of the milk, then add the remaining ingredients, mixing until just combined.
Equally divide the batter into the prepared loaf pans. Bake for 60-70 minutes, checking for doneness with a toothpick. If it comes out clean, the loaves are finished. Let them cool for at least 30 minutes before removing from the pans.

Notes

Consider using a variety of berries for added flavor and color.
These trifles can be made a day in advance; just layer the ingredients right before serving for best presentation.
Substitute whipped cream for heavy cream if desired, for a lighter version.

Nutrition

Serving Size: 1 trifle
Calories: 350
Sugar: 22g
Sodium: 150mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg