Ingredients and Weight:
- 1 angel food cake (12 ounces)
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/2 cup strawberry jam
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
3
Preparation Method Steps:
- Line an 8-inch square baking dish with plastic wrap.
- Cut the angel food cake into 1-inch cubes. Place half of the cubes in the prepared dish.
- Spread the raspberries and blueberries on top of the cake cubes.
- In a medium bowl, whisk together the strawberry jam, heavy cream, mascarpone cheese, and powdered sugar until stiff peaks form.
- Spread the whipped cream mixture over the berries.
- Top with the remaining angel food cake cubes.
- Cover and refrigerate for at least 4 hours, or overnight.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Creamy and decadent
- Sweet and fruity
- Light and airy
User Comments:
- "This trifle was so easy to make and it tasted amazing! The mascarpone cheese gave it a rich and creamy flavor." - J. Smith
- "I used fresh strawberries and blueberries, and the result was a beautiful and delicious dessert." - M. Brown
- "My guests raved about this trifle. It was the perfect way to end a special meal." - K. Jones
Special Precautions and Tips:
- If you don't have mascarpone cheese, you can substitute cream cheese.
- To save time, you can use store-bought whipped cream.
- If you're making the trifle ahead of time, wait to add the whipped cream until just before serving.
