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Beyond the Scoop

  • Written by Recipe courtesy of Graeter’s and Family Features

Ice Cream

Cupcake Fruit Trifles

Yield: 20 trifles

16 ounces mascarpone cheese

1 pint Vanilla Ice Cream, thawed, refrigerated

1 quart heavy cream, whipped to soft peaks

4 to 6 cups of fruit: raspberries,  strawberries, blueberries or oranges

Sprinkle of sugar

20 yellow cupcakes, using recipe of choice, remove liners and cut into equal thirds, horizontally

20 wine or beverage glasses, 6 to 9 ounces

Place the mascarpone cheese and ice cream in a mixing bowl and whisk until smooth. Do not over mix.

Fold whipped cream into mascarpone mixture, cover and refrigerate until ready to assemble trifles.

When ready to assemble trifles, sprinkle fruit with a small amount of sugar, to create a syrupy consistency.

To assemble trifle: Place a small amount of custard in bottom of glass. Add some fruit, followed by the bottom third of the cupcake. Continue to layer custard, fruit and cupcake slices, using three cupcake slices per glass.

Cover with plastic wrap and refrigerate until ready to serve. Garnish with fruit just before serving. Note: it is best to make the trifle a few hours before serving, or the day before.

Serving idea: Make your presentation extra special with a chocolate-painted glass.


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