What dessert is more patriotic than this Red, White & Blue Trifle? Okay so maybe a flag cake, but this dessert has homemade pound cake, brushed with a simple lemon syrup, cubed and then layered with fresh raspberries and blueberries and a fluffy mascarpone whip! Decadent yet light and bursting with freshness. Serve this at your 4th of July get-together!
Did I really just post four recipes in 4 days? I did. The 4th of July is approaching at lightening speed and I wanted you to get these spectacular recipes sooner than later, and definitely before the fireworks go off. My kitchen has been a disaster for the last week and I’m not mad about it. I’m also starting to feel like a broken record. If I type the word easy or simple one more time… But alas, I have yet another easy, throw-together-kind-of-recipe. Sure it requires making pound cake (I made half this recipe and baked it into smaller loaves) but once that’s out of the way (and you could even use store-bought and make this dessert that much more simple <—there I go again) it only takes about 30 minutes to throw this trifle together.
- FOR THE MASCARPONE WHIP LAYER:
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- FOR THE POUNDCAKE LAYER:
- 1/2 a recipe (or 1 loaf) pound cake (or 2 loaves if small), sliced into 1-inch pieces
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- FOR THE BERRY LAYER:
- 2 pints blueberries, rinsed and drained
- 12 ounces raspberries, gently rinsed and drained