Description

These Mini Trifles are a delightful mix of fresh strawberries, blueberries, and rich mascarpone cream layered beautifully for a refreshing dessert. Quick to prepare and utterly satisfying, they make any occasion special!

Ingredients

Scale

1 ½ cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups 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 heavy whipping cream, cold
1 ¼ cup powdered sugar
1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 325°F. Grease two 5×9” loaf pans and let the butter, eggs, and milk reach room temperature.
Cream the butter and initial granulated sugar together until light and fluffy.
Gradually add the eggs one by one, mixing well before adding the next. Combine the vanilla with the last egg.
In another bowl, sift the flour, measure out 3 cups, then mix in baking powder and salt. Alternate adding half of the dry ingredients and half of the milk, mixing until just combined, then add the remaining ingredients and mix until everything is well incorporated.
Divide the batter between the two loaf pans. Bake for 60-70 minutes at 325°F, checking for doneness with a toothpick. Let cool for at least 30 minutes before gently removing from pans and letting cool completely before slicing.

Notes

Ensure all cold ingredients are at room temperature for better mixing.
Chilling the mascarpone and cream helps achieve a thicker consistency when whipping.
You can use other berries if desired for variation.

Nutrition

Serving Size: 1 trifle
Calories: 612
Sugar: 34g
Sodium: 350mg
Fat: 40g
Saturated Fat: 25g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 8g
Cholesterol: 120mg