Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream
Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something which I’ve loved my entire life.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled Line a glass trifle bowl with pieces of pound cake to fit. Nigella Lawson serves this simple but elegant cake when entertaining.

To begin with this particular recipe, we must prepare a few components. You can have lemon cake trifle with berry compote & vanilla mascarpone whipped cream using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
  1. Prepare For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
  2. Prepare For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
  3. Take 1 box Betty Crocker Lemon Cake Mix
  4. Take 3 eggs
  5. Make ready 1 cup water
  6. Get 1/2 cup vegetable oil
  7. Make ready 1.5 Tablespoons mayonnaise or sour cream
  8. Get the zest of a small lemon
  9. Get Blackberry & Strawberry Compote: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
  10. Get For Vanilla Mascarpone Whipped Cream (can be done the day before, but best done right before assembly):
  11. Take 1 pint heavy whipping cream, well chilled
  12. Take 4 ounces mascarpone cheese
  13. Make ready 1/2 teaspoon vanilla extract
  14. Get 1/3 cup confectioners sugar

To make the berry compote: Place the berries, sugar, cornstarch and lemon juice in a medium saucepan and mix together. Remove from the heat and let cool. Transfer to a container, cover and chill. Lemon cheesecake layer: The lemon cheesecake layer is the star of the show.

Steps to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
  1. COMPOTE: Make compote up to a week ahead of time. Recipe here: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
  2. CAKE: Make cake according to package instructions, adding the mayonnaise (or sour cream) and lemon zest. Cool completely (at least 2 hours), and cut into 3/4" cubes.
  3. WHIPPED CREAM STEP 1: Before you begin, a chilled bowl helps the process along, so you may want to place your mixing bowl in the freezer for 15 to 30 minutes before you make your whipped cream. In a large glass or stainless mixing bowl, start whipping the whipping cream only with a hand mixer on medium setting until the cream begins to thicken to the point that it creates rounded mounds when you life the beaters from the cream.
  4. WHIPPED CREAM STEP 2: Add the mascarpone and vanilla, and sift in the confectioner's sugar (to ensure that you don't have clumps), and mix again at medium high speed until the cream is back to creating rounded peaks when you lift the beaters from the cream. This is where I like to stop - where a dollop of cream doesn't retain the dollop shape but slumps gently over the top of the dessert being topped.
  5. ASSEMBLY STEP 1: Trifles are best assembled in clear glass vessels (they actually do sell trifle bowls just for this purpose, and they look like overgrown parfaits). And there's no exact science to it. You might like to make one big truffle, or do individual ones, but however you choose to do it, just mentally portion out the ingredients so you'll have enough for two layers of everything.
  6. ASSEMBLY STEP 2: Place a layer of cake on the bottom, followed by a moderate spooning of the compote (you don't need to make sure that every square bit of cake area is covered - just enough that each spoonful of trifle will give you just a little bit of that sweettart surprise of the compote), followed by a complete layer of whipped cream, followed by a sparse dotting of fresh berries. Again, you don't want to overwhelm the cake with the cream and the fruit. Repeat.
  7. Cover and refrigerate until it's time to serve. Enjoy! :)

Transfer to a container, cover and chill. Lemon cheesecake layer: The lemon cheesecake layer is the star of the show. It's light, fluffy, and a pleasing balance of sweet and tart. It's prepared with cream cheese, lemon curd, vanilla extract, and homemade whipped cream. I strongly suggest using homemade lemon curd and homemade whipped cream in this lemon berry trifle.

So that’s going to wrap this up for this exceptional food lemon cake trifle with berry compote & vanilla mascarpone whipped cream recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!