Description

These Mini Trifles are a delightful treat featuring layers of creamy mascarpone, fresh strawberries, and blueberries. Simple to prepare and perfect for any occasion, they bring joy with every bite!

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 your oven to 325°F and grease two 5×9” loaf pans generously.
In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, ensuring each is well mixed before adding the next. Mix in the vanilla extract with the last egg.
In another bowl, sift the flour, then measure 3 cups. Add the baking powder and salt to the flour.
Combine half of the dry ingredients with half of the milk, mixing just until combined. Follow with the remaining ingredients and beat until well combined.
Evenly divide the batter between the two loaf pans and bake for 60-70 minutes. Check if done by inserting a toothpick; it should come out clean.
Let the loaves cool in the pans for about 30 minutes, then gently remove them by running a knife around the edges and cooling completely before slicing.

Notes

Ensure all ingredients are at room temperature for best results.
These layers can be adjusted with other fruits or flavors as desired for customization.
Store leftover trifles in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 trifle
Calories: 220
Sugar: 10g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg