Honey, Mascarpone, strawberry & raspberry trifle cake
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Honey, Mascarpone, strawberry & raspberry trifle cake
Photo credit : Cindy Boyce

Honey, Mascarpone, strawberry & raspberry trifle cake

Honey, Mascarpone, strawberry & raspberry trifle cake
Photo credit : Cindy Boyce
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Whenever I have enough time to prep my dessert ahead of time, I always opt for the Trifle cake because it has to chill in the fridge for at least 3 hours anyways! It’s also a pleasant meal to share with your loved ones.

I’ve pimped out this particular recipe with 2 tsps of dried lavander mixed into the mascarpone, but that’s only if you really want to go all out. 😉 

  • Serves8 Portions
  • Prep time20 mins
  • Cook time30 mins
  • Timeout3 hours
  • FreezingFreezes well

Ingredients

  • 1 jar (475 g) of mascarpone cheese
  • 1 cup of 35% whipping cream
  • 1/4 cup of honey + drizzle as topping
  • 2 teaspoons of dried lavender flowers (optional)
  • 1/2 a box of Graham cookies (200g)
  • 2 cups of fresh Québec strawberries

Steps

  1. Whisk the mascarpone, the cream, and honey with a hand-held mixer.
  2. Lay 1/4 cup of the mascarpone mix at the bottom of a round 9” pan then cover with crumbled cookies. Add another 1/4 cup of cream, then garnish with 1 cup of strawberries and raspberries. Add one more layer of cream then cover with cookies again and finish with the remaining cream mix.
  3. Garnish with remaining strawberries and raspberries and then with the drizzle of honey.
  4. Refrigerate for 3 hours before serving.
Recipe published on August 19, 2018