Strawberry season has arrived! I quickly snatched up a few pints of the first locally grown strawberries when I saw them on sale at the farmer’s market this week. I’m a big fan of trifles because they’re very easy to make and always look so pretty with all their colourful layers. This trifle can also be made with raspberries, blueberries, or any combination of seasonal berries. I love making this dessert in mason jars, but you can also assemble it in a large trifle or glass bowl if you prefer.
- Half a Pan di Spagna (Italian sponge cake) or your favourite store-bought sponge cake, cut into 1 inch cubes
For the strawberry compote:
- 4 cups strawberries, quartered
- 2 cups sugar
- 1 tbsp grated lemon zest
For the mascarpone cream:
- 1 cup mascarpone (8 ounces)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cups whipping cream
- Make the strawberry compote: combine the strawberries, sugar and lemon zest in a small sauce pan.
- Bring the mixture to a boil and reduce heat to low. Simmer mixture for 15-20 minutes, until thickened. Pour compote into a glass bowl, cover and refrigerate until cooled completely.
- For the mascarpone cream: In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone, brown sugar and vanilla until combined.
- Slowly add whipping cream and continue beating until soft peaks form.
- To assemble the trifle, place a layer of sponge cake at the bottom of your mason jar. Next, spoon the mascarpone cream over the sponge cake, followed by a layer of strawberry compote. Repeat the layers until you have reached the top of your jar. Cover and refrigerate until ready to serve.
*Yield: Ten mason jar trifles or one large trifle