Hello everybody, it’s me, Dave, welcome to my 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 food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream is something which I’ve loved my whole life. They’re nice and they look fantastic.

Garden At Home With Sarah Raven, Wide Range of Products Available Online UK's Largest Rage Of Retro Sweet Gifts. 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.

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

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

1. Get For Garnish: Fresh berries. (I like whole blueberries & raspberries and sliced strawberries for this dessert.)
2. Prepare For the Cake (Can be done up to a week ahead. Just bake the cake, wrap & freeze.)
3. Take 1 box Betty Crocker Lemon Cake Mix
4. Make ready 3 eggs
5. Take 1 cup water
6. Prepare 1/2 cup vegetable oil
7. Get 1.5 Tablespoons mayonnaise or sour cream
8. Prepare the zest of a small lemon
9. Get 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. Prepare 1 pint heavy whipping cream, well chilled
12. Get 4 ounces mascarpone cheese
13. Take 1/2 teaspoon vanilla extract
14. Prepare 1/3 cup confectioners sugar

I strongly suggest using homemade lemon curd and homemade whipped cream in this lemon berry trifle. Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries.

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! :)

Once the berries have thawed and the heat has drawn out the juices, mix together the cornstarch with a splash of water and add the cornstarch slurry to the berry sauce. Pour the water into a large pan, add the lemon zest and bring to the boil. Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. While the berries cook, combine the cornstarch with the remaining cold water. Lemon gives Tyler's Ultimate Berry Trifle an extra punch of sunny flavor.

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