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If you happened to catch any of the posts from this week, you’ve heard me complain that it’s crazy hot in Ohio, so I decided to dedicate this week to easy breezy recipes. These recipes are meant to keep you well-fed and cool because most require little to no cooking/baking time.
Today’s recipe for Blueberry Trifles with Mascarpone Whip and Blueberry Sauce is not only uncomplicated, but it’s also pretty darn gorgeous. My inspiration for for these trifles came from the lovely Katie of goodLife {eats}.
If you are familiar with Katie’s blog, you may have caught her recipe for Grilled Peaches with Mascarpone Whip. Since I’m a big fan of Mascarpone cheese, this recipe quickly made it’s way to the number one spot on my must-make list.
With a little help from the grocery store – trust me, no one will know the difference. These Blueberry Trifles can be assembled in a cinch, and there is no need to bake anything. Really the most time consuming part of the whole process is preparing the homemade blueberry sauce, but you can totally do that a couple days in advance. And heck, if you don’t want to mess with it, use blueberry pie filling – I’m not going to judge ya!
Looking for more blueberry inspiration?
Homemade Blueberry Syrup from Simple Bites
Chocolate Blueberry Truffles from Gourmande in the Kitchen
Blueberry Buckle from Sugar Crafter
Blueberry Sour Cream Pie from A Couple Bites
Blueberry Vanilla Bean Muffins from Hot Polka Dot
Blueberry Trifles with Mascarpone Whip
Ingredients:
1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling
Directions:
1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.
2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.
3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat layering.
4. Trifles can be refrigerated up to three hours before serving.
Notes:
- The jars seen in the photos are made by Weck and were purchased at Terrain. You can also purchase them directly through Weck's website.
- The layering proportions will vary depending on what size container you use.
- The Mascarpone Whip is adapted from Desserts 4 Today written by Abby Dodge.
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Okay, these look seriously delicious. I’m a big mascarpone fan, too, so it’s always great to come across a new way to use it. Plus that blueberry sauce looks too gorgeous for words. Yum!
Ah. Mah. Gah.
Jamie, these are just too too gorgeous to eat!!
But I would find a way to overcome their beauty and indulge anyways. Trust me on this.
You are right, these ARE gorgeous!!! My favorite flavors… I would love to try them!
Beautiful! A perfect dish for the hot weather! Your photos are stunning!
Have I ever mentioned how much I covet your Weck jars? I am going to have to blow my budget and purchase some so my personal desserts looks as scrumptious as yours!
Sounds and looks heavenly. :)
I love this presentation! It’s so fun!
Love this…just my kind of treat.
Will repost to my PolkaDot FB page.
Thanks!
Sorry for the typo…
Lisa…Polka Dot Pound Cake
Those look insanely delicious! My teen son loves blueberries and I know this would be a hit in my home. Thanks for sharing! ;)
Absolutely stunning! Love how simple these are, love the flavors, love the photos.