Strawberry Chocolate Mascarpone Trifle Food

ULTIMATE CHOCOLATE STRAWBERRY TRIFLE

Steps:

• 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• 2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
• 3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

STRAWBERRY-CHOCOLATE MASCARPONE TRIFLE

Steps:

• Chill one large glass and one medium glass bowl for about 20 minutes.
• In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
• In the medium bowl whip cream until soft peaks form.
• Fold the whipped cream into the cheese mixture.
• Combine the strawberries and orange liquor.
• Cut the cake into 1/2 inch slices.
• Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
• Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
• Spread with half the mascarpone mixture.
• Sprinkle with half the grated chocolate.
• Repeat layers ending with grated chocolate.
• Cover and chill for at least 4 hours, up to 12 hours.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE STRAWBERRY TRIFLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside.
• Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
• Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed.
• Cut one slice of cake and lay in a dessert dish. Sprinkle the cake with about 1 tablespoon of sherry. Spoon 1/3 cup of the sugar and strawberries mixture over the cake, and then top with a large spoonful of whipped cream. Add a fresh mint sprig for garnish.
• In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
• Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

STRAWBERRY MASCARPONE TRIFLE

Steps:

• Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture.
• Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients.
• In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula.
• Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.