Image: Maya Visnyei / Food styling: Claire Stubbs / Prop styling: Ann Marie Favot
Fresh raspberries, meringues, mascarpone cheese and whipped cream are layered to create this light treat.
This month, we’re serving up a fresh mix of sweet flavours in a scrumptious layered dessert that appeals to the epicurean in all of us. The best part? This simple trifle can be customized to add more or less (and then more again!) of the summery favourites we all love.
- 1 1⁄4 cups granulated sugar, divided
- 2 cups mascarpone cheese (about 500 g)
- 1 cup icing sugar
- 1/2 cup 35% whipping cream
- 2 tsp pure vanilla extract
- 3 cups fresh raspberries + more for garnish
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp freshly squeezed orange juice
- 3 store-bought 4" meringues
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 3/4 cup 2% milk
- Pink paste food colouring
1 Preheat the oven to 350°F and line a large 12-cup muffin tin with paper muffin cups. To make the pink cake layers, beat together 1 cup of the sugar and the butter in a large bowl until light and fluffy. Beat in the eggs, one at a time, until blended. In a separate bowl, whisk together the flour, baking powder, baking soda and salt until well blended. Stir the flour mixture into the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Stir in a little food colouring to tint the batter a light pink. Spoon the batter into the muffin cups and bake until a toothpick inserted into the centre of a cupcake comes out clean, 16 to 18 minutes. Let cool completely.
2 Meanwhile, beat together the mascarpone, icing sugar, whipping cream and vanilla in a medium bowl until the mixture is smooth and blended; set aside.
3 Combine the raspberries, the remaining 1/4 cup sugar and lemon and orange juices in a medium bowl. Using a fork, slightly smash the raspberries to release their juices; set aside.
4 Break six of the cupcakes into bite-sized pieces; reserve the remaining cupcakes for another use. Break each of the meringues into bite-sized pieces. In each of six 2-cup glasses, place some cupcake pieces; layer with about 1/3 cup each of the mascarpone mixture and raspberry mixture, plus a few pieces of meringue. Repeat until the glasses are full. Top each glass with a few fresh raspberries; serve.
Makes: 6 mini trifles