Berries and Cream Clouds
An irresistible and luscious creamy mascarpone twist on the classic English dessert, Trifle.
1/4 cup powdered sugar
1 (8-ounce) container Wisconsin Mascarpone Cheese
1 cup whipping cream
1 teaspoon pure vanilla extract
4 cups angel food cake, cubed
2 to 4 cups fresh strawberries, sliced
Fresh mint, sliced strawberries for garnish
- In medium bowl, whisk powdered sugar, Mascarpone and whipping cream until blended. Do not overbeat—mixture will curdle. Stir in vanilla.
- In a clear, wide glass bowl or similar container, alternate even layers of cheese mixture, cake and strawberries, finishing with Mascarpone mixture on top. Cover and refrigerate until serving. Garnish with fresh mint and strawberries, if desired.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.