Description

Mini Trifles are a delightful combination of fresh berries and creamy mascarpone. This easy, no-bake dessert layers strawberries, blueberries, and whipped cream for a delicious treat that’s perfect for any gathering or special occasion.

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 and grease two 5×9” loaf pans.
Cream together 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 vanilla extract with the last egg.
Sift the flour, then measure out 3 cups; add baking powder and salt. Combine with half the milk and mix.
Add the remaining dry ingredients and milk, beating until well combined.
Divide the batter evenly between the loaf pans and bake for 60-70 minutes until a toothpick comes out clean.
Let the loaves cool for at least 30 minutes before removing from the pans.

Notes

Feel free to substitute other berries based on your preference.
These trifles can be assembled in advance and stored in the refrigerator until serving.
Garnish with additional berries for an eye-catching presentation.

Nutrition

Serving Size: 1 trifle
Calories: 250
Sugar: 14g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 75mg