Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This traditional Italian cake is made with polenta flour, which gives it a moist but chewy texture. Enjoy drizzled with rosemary and lemon syrup. Drizzled with rosemary and lemon syrup and served with juicy fruit compote try it with afternoon tea.
Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon cake trifle with berry compote & vanilla mascarpone whipped cream using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
- Take For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
- Make ready For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
- Get 1 box Betty Crocker Lemon Cake Mix
- Get 3 eggs
- Get 1 cup water
- Get 1/2 cup vegetable oil
- Make ready 1.5 Tablespoons mayonnaise or sour cream
- Make ready the zest of a small lemon
- Get Blackberry & Strawberry Compote: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
- Take For Vanilla Mascarpone Whipped Cream (can be done the day before, but best done right before assembly):
- Make ready 1 pint heavy whipping cream, well chilled
- Prepare 4 ounces mascarpone cheese
- Prepare 1/2 teaspoon vanilla extract
- Make ready 1/3 cup confectioners sugar
Lemon-scented berries are scattered in between layers of angel food cake and creamy, vanilla pudding to create a crowd-pleasing trifle that is Just in time for spring entertaining, I am so excited to share my Lemon Berry Angel Food Cake Trifle. It was created on a whim when my mom asked me. This Triple layer berry cake is the ultimate summer cake packed with antioxidants and flavor. And did I forget to mention the lemon cream and A third of the compote… And a sprinkle of pistachios and thyme leaves.
Steps to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:
- COMPOTE: Make compote up to a week ahead of time. Recipe here: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover and refrigerate until it's time to serve. Enjoy! :)
I used lemon thyme, which was STILL alive in the backyard garden after all this time. This lemon berry trifle is in a trifle league of it's own. The combination of lemon pound cake, sweet berries and whipped cream is absolutely terrific. Who doesn't love a good trifle? I would love to know who could resist a.
So that is going to wrap this up with this special food lemon cake trifle with berry compote & vanilla mascarpone whipped cream recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
