Description

These Mini Trifles are a delightful mix of fresh strawberries and blueberries layered with creamy mascarpone and rich whipped cream. Perfect for gatherings, this recipe promises an easy and flavorful treat that everyone will love.

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 generously grease two 5×9” loaf pans. Allow butter, eggs, and milk to reach room temperature.
Cream the unsalted butter and granulated sugar until light and fluffy.
Add large eggs one at a time, mixing well before adding the next, along with the vanilla extract.
Sift the all-purpose flour, then measure out 3 cups, adding baking powder and salt. Mix half of the dry ingredients with half of the milk until just combined, then add the remaining ingredients and mix well.
Divide the batter evenly between the two loaf pans and bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let loaves cool in the pans for at least 30 minutes before removing them. Cool completely before slicing.

Notes

Use ripe strawberries and fresh blueberries for the best flavor.
These trifles can be prepared a day in advance for convenience.
Feel free to substitute other berries based on your preference.

Nutrition

Serving Size: 1 trifle
Calories: 320
Sugar: 18g
Sodium: 210mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg