White and Blue Trifle, Red Style

What dessert is more patriotic than this Red White and Blue Trifle?

Okay so maybe this flag cake, but a trifle is a little easier and simply as savory! I grew up with a regular at dinner’s aunt bringing a brownie trifle every 4th of July family party. Which later on, got me thinking about a patriotic version. A red, white and blue version. The red and blue was simple because berries. And the white? Instead of going a old-style route with a whipped cream layer, in this trifle a fluffy mascarpone whip separates the berries from the lemon syrup soaked pound cake. Perfection.

Lemon, poundcake, berries and cream is a match made in dessert heaven.

For this Red White and Blue Trifle set out:

• pound cake – Kitchen-made or use store-bought if you’re in a pinch (1 standard kitchen-made loaf or 2 small store-bought loaves).
• lemon – Adds flavor and brightens up this dessert.
• sugar – Use white granulated sugar for a touch of needed sweetness. 
• mascarpone cheese – A soft Italian cream cheese that has a mildly sweet and almost nutty flavor.
• heavy cream – Thins out the mascarpone and adds body and richness.
• fresh blueberries and raspberries – These add texture and add the red and blue for this dessert. You could also do sliced strawberries.

Make The Mascarpone Whip:

In a medium bowl combine 1/3 cup sugar with 1 cup of heavy cream and 8 ounces softened mascarpone cheese.

Then using a hand mixer, blend until soft peaks form and no lumps remain. Cover and chill until ready to use.

Then, in a small saucepan, combine 1/4 cup of granulated sugar with 1/4 cup freshly squeezed lemon juice and 1 teaspoon lemon zest.

Next, heat on medium-low, stirring until the sugar is dissolved and you have a syrup. Do not let boil.

Slice the poundcake into roughly 1-inch thick slices.

Next, use a pastry brush and brush the lemon syrup on all sides of each slice of pound cake.

Then cut into 1-inch cubes.

Then, in a trifle dish or a large deep bowl, layer half of the lemon syrup soaked pound cake…

Then using a large spoon or spatula to add half of the mascarpone whip in large dollops over the pound cake.

Sprinkle with half of the blueberries and raspberries. Repeat with the remaining pound cake, mascarpone whip and berries.

Serve immediately or lightly cover with plastic wrap and chill until ready to serve.

There is completely no way to serve this elegantly. I tried. Genuinely, I did. With that said and because there’s no other way (see below photo) simply to dig deep, scoop and serve.

This Red, White and Blue Trifle is reliable for summer and even more reliable dessert for this coming 4th of July. Because the lemon soaked poundcake with the creamy mascarpone whip and tart, sweet berries is certainly decadent yet light and refreshing– who cares how it looks, I mean truly?

Enjoy! And if you give this Red White and Blue Trifle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!