Blueberry and Raspberry Trifle
4 servings
30 minutes
Trifle with blueberries and raspberries is an exquisite dessert of Italian cuisine, embodying tenderness and freshness in every layer. Its history traces back to traditional layered sweets, where airy sponge cake is soaked in fragrant lemon syrup, and the mascarpone and cream mixture gives it a velvety texture. The combination of the sponge's sweetness, the delicate cream, and the refreshing tartness of the berries creates a harmony of flavors. This dessert is perfect for festive gatherings or cozy evenings when you want to treat yourself to something special. Served in a transparent dish, it allows you to enjoy its aesthetics and appetizing layers. Light yet rich — blueberry and raspberry trifle will undoubtedly adorn any table.
1
For lemon syrup, mix 0.25 cup of sugar, lemon juice, and 0.25 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Cool down.
- Sugar: 0.6 glass
- Lemon juice: 0.3 glass
2
Cut the sponge into slices and soak both sides with lemon syrup. Cut into small pieces.
- Sponge cake: 350 g
3
Using a mixer, beat the mascarpone and the remaining sugar. Then, while mixing, add the cream and whip until light and airy.
- Sugar: 0.6 glass
- Mascarpone cheese: 250 g
- Cream 30% fat: 1 glass
4
Layer half of the biscuits in a transparent form, then half of the cream, followed by half of the blueberries and raspberries. Repeat the layers once more.
- Sponge cake: 350 g
- Blueberry: 600 g
- Raspberry: 540 g
- Mascarpone cheese: 250 g
- Cream 30% fat: 1 glass
5
Cover with film and send to the refrigerator for 1 hour.
