Strawberry and Bluberry Trifle | Recipe | Red, White and Blue Trifle

My plan for today was to tell you about our fabulous Memorial Day Party we had this past weekend.  But Cleveland weather is oh...so...fickle.  Just as we were done setting up and friends started arriving, the sunny skies turned grey and down came the rain.  We grabbed as much as we could and moved the party indoors.  So much for starting the summer outdoors!

My meticulously planned outdoor BBQ turned into a make-shift indoor party - not that that stopped us from having fun!  I must admit it was comical seeing items such as our beer tub (it was very important that that be the first item inside!) and 6-quart beverage dispenser with spout (filled with homemade, fresh lemonade - I might add) sitting in the middle of our dining room next to our china and crystal.  I really wish I had taken a picture just to show you.  We made do!

Mr. Stranded and one of the guys moved the canopy over to the patio area where the grill resides to shelter themselves from the rain as they cooked up some hamburgers, hot dogs, sausages and corn on the cob.  Thanks, guys!  We couldn't have a BBQ without some grilled meat.

The party was still a blast, but I don't have any décor pictures or many food pictures to show for it.  I'll have to try it all again 4th of July weekend.  Fingers crossed the weather cooperates next time! 

In the meantime, I did snap a few pictures of the salads, which I will post during the week, and this berry trifle.  This recipe is super easy to prepare and tastes ridiculously good.  It's a refreshing end to a BBQ - outdoors or in!

Strawberry and Blueberry Trifle Recipe
Yields: 6-8 servings

2 pints strawberries, divided
2 pints blueberries, divided
1/4 c superfine sugar (see notes)
1/4 c fresh orange juice
1/4 c orange liqueur, such as Grand Marnier
1 lemon pound cake, 9-inch loaf
2 c heavy cream
1/4 c confectioners' sugar
1-1/2 tsp vanilla extract
8 oz mascarpone cheese, at room temperature
grated zest of 1 lemon

1. Hull and slice 1-1/2 pints strawberries.  Place them in a bowl and add 1-1/2 pints blueberries.  Add superfine sugar, orange juice and liquer; stir gently to combine.  Place in refrigerate to macerate for 1-3 hours.
2. Cut the pound cake into 1-inch cubes and set aside until ready to assemble the trifle.  You should have about 6 cups.
3. In the bowl of a Kitchenaid Mixer, whip together the cream, confectioners' sugar and vanilla extract, on Medium-High speed, about 3 minutes, until peaks form.
4. In a separate bowl, using a handheld mixer, beat marscarpone on Medium-High speed until soft. 
5. Using a rubber spatula, fold the whipped mascarpone and lemon zest into the whipped cream until the mixture is evenly blended.
6. Select a footed glass trifle bowl, 9-10 inches in diameter and 5 inches deep.  Arrange a single layer of cake cubes in the bottom of the bowl.  Spoon one-third of the macerated berries of the cake.  Next, spread one-third of the mascarpone mixture over the berries.  Repeat the layers twice, finishing with a layer of the mascarpone mixture.
7. Garnish the trifle with remaining berries.  Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours to allow the flavors to marry.


2 comments:

Hines-Sight said... [Reply]

That is beautiful.

Adrienne said... [Reply]

The party sounds fun - who needs sunny weather to enjoy themselves, right? We are having some gray and rainy days here in California too - if that's any consolation.

Your trifle looks delicious. What a festive dessert!