Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something that I’ve loved my whole life. They’re fine and they look wonderful.

Lemon-scented berries are scattered in between layers of angel food cake and creamy, vanilla pudding to create a crowd-pleasing trifle. Just in time for spring entertaining, I am so excited to share my Lemon Berry Angel Food Cake Trifle. It was created on a whim when my mom asked me to bring.

To get started with this particular recipe, we must prepare a few ingredients. You can have lemon cake trifle with berry compote & vanilla mascarpone whipped cream using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:

1. Take For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
2. Take For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
3. Get 1 box Betty Crocker Lemon Cake Mix
4. Prepare 3 eggs
5. Make ready 1 cup water
6. Get 1/2 cup vegetable oil
7. Take 1.5 Tablespoons mayonnaise or sour cream
8. Prepare the zest of a small lemon
9. Take Blackberry & Strawberry Compote: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
10. Make ready For Vanilla Mascarpone Whipped Cream (can be done the day before, but best done right before assembly):
11. Take 1 pint heavy whipping cream, well chilled
12. Get 4 ounces mascarpone cheese
13. Make ready 1/2 teaspoon vanilla extract
14. Take 1/3 cup confectioners sugar

A true English trifle consists of the cake, sherry, fruit and custard or whipped cream or both. I wanted something with more zing than custard to brighten a mid-January evening. This Lemon Berry Trifle is made up of a homemade Greek Yogurt Lemon Cake, vanilla pudding, whipped cream and piles of fresh berries! It is the perfect summer dessert!

Instructions to make Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream:

1. COMPOTE: Make compote up to a week ahead of time. Recipe here: https://cookpad.com/us/recipes/2306030-blackberry-strawberry-compote
2. CAKE: Make cake according to package instructions, adding the mayonnaise (or sour cream) and lemon zest. Cool completely (at least 2 hours), and cut into 3/4" cubes.
3. WHIPPED CREAM STEP 1: Before you begin, a chilled bowl helps the process along, so you may want to place your mixing bowl in the freezer for 15 to 30 minutes before you make your whipped cream. In a large glass or stainless mixing bowl, start whipping the whipping cream only with a hand mixer on medium setting until the cream begins to thicken to the point that it creates rounded mounds when you life the beaters from the cream.
4. WHIPPED CREAM STEP 2: Add the mascarpone and vanilla, and sift in the confectioner's sugar (to ensure that you don't have clumps), and mix again at medium high speed until the cream is back to creating rounded peaks when you lift the beaters from the cream. This is where I like to stop - where a dollop of cream doesn't retain the dollop shape but slumps gently over the top of the dessert being topped.
5. ASSEMBLY STEP 1: Trifles are best assembled in clear glass vessels (they actually do sell trifle bowls just for this purpose, and they look like overgrown parfaits). And there's no exact science to it. You might like to make one big truffle, or do individual ones, but however you choose to do it, just mentally portion out the ingredients so you'll have enough for two layers of everything.
6. ASSEMBLY STEP 2: Place a layer of cake on the bottom, followed by a moderate spooning of the compote (you don't need to make sure that every square bit of cake area is covered - just enough that each spoonful of trifle will give you just a little bit of that sweettart surprise of the compote), followed by a complete layer of whipped cream, followed by a sparse dotting of fresh berries. Again, you don't want to overwhelm the cake with the cream and the fruit. Repeat.
7. Cover and refrigerate until it's time to serve. Enjoy! :)

Includes step by step recipe video. This traditional Italian cake is made with polenta flour, which gives it a moist but chewy texture. Enjoy drizzled with rosemary and lemon syrup. Drizzled with rosemary and lemon syrup and served with juicy fruit compote try it with afternoon tea. Lemon berry trifle is the perfect balance of sweet and tart.

So that is going to wrap it up with this exceptional food lemon cake trifle with berry compote & vanilla mascarpone whipped cream recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!