Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon cake trifle with berry compote & vanilla mascarpone whipped cream. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream. I like using boxed cake mixes for their convenience and consistent results while adding my own touches to make them extra yummy. And with the rest of Spring ahead of us, I can't think of a more fitting.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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

After preparing this lemon berry trifle for two separate large groups, I have some helpful make-ahead tips for you. But first, let's discuss the layers. Lemon pound cake: I use and recommend my lemon pound cake recipe. A lovely summer berry trifle layered with fresh berries, toasted coconut, lemon pound cake and coconut whipped cream.

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! :)

The combination of fresh berries, lemon, and coconut is divine. Refreshing and not overly sweet, this dessert really highlights this season's fresh berries, and the whipped coconut milk is an unexpected twist on an old classic -perfect for a light finish to a heavier dinner. Pour the water into a large pan, add the lemon zest and bring to the boil. And with the rest of Spring ahead of us, I can't think of a more fitting dessert to celebrate the season than a light and airy. Lemon cake layered with homemade lemon cream makes up this easy lemon trifle.

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