Ingredients and Weight:
- Mascarpone cheese: 1 pound
- Heavy cream: 1 cup
- Sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Ladyfingers: 24
- Strawberries: 1 pound, hulled and thinly sliced
- Coffee: 1 cup, strong brewed and cooled
- Cocoa powder: 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
0 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- In a large bowl, beat together the mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and creamy.
- In a separate shallow dish, pour the coffee. Dip each ladyfinger into the coffee and arrange them in the bottom of an 8-x-8-inch trifle dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Layer half of the strawberries over the mascarpone mixture.
- Repeat layers with the remaining ladyfingers, mascarpone mixture, and strawberries.
- Sprinkle with cocoa powder.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
- Serving size: 1/8 of trifle
- Calories: 270
- Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 120mg
- Carbohydrates: 25g
- Protein: 5g
Dish Characteristics:
- Creamy
- Sweet
- Fruity
- Coffee-flavored
- Perfect for any occasion
User Comments:
- "This trifle was absolutely delicious! The combination of strawberries and coffee was perfect and the mascarpone filling was smooth and creamy. I would definitely make this again." - Sarah
- "I made this for my family's dessert and it was a huge hit. Everyone loved the flavors and the presentation was beautiful." - Emily
- "I followed the recipe exactly and it turned out perfectly. The only thing I would recommend is to make sure you use strong coffee, otherwise the trifle might not be flavorful enough." - Jessica
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the mascarpone cheese is cold before using it, this will help it whip up more easily.
- If you don't have a trifle dish, you can use a clear glass bowl or individual serving glasses.
- This trifle can be made up to 2 days ahead of time. Store it in the refrigerator until ready to serve.
