Strawberry Trifle with Mascarpone Cream~

Cake adapted from Ina Garten


Pound Cake:

1 stick butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup plus 2 tablespoons buttermilk, at room temperature

1 teaspoon vanilla

1/2 teaspoon orange extract, optional


Preheat oven to 350º.  Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.  Line the bottom with parchment paper. Set aside.


In a mixer fit with the paddle attachment, cream butter and sugar for about 5 minutes, till light and fluffy. Add the eggs, one at a time.


Whisk together the dry ingredients.  Combine the buttermilk with the vanilla and orange extract.  Alternately add the about a third of the dry ingredients, then half the buttermilk, etc., ending with the dry ingredients.  Scrape the batter into the prepared pan and smooth the top.


Bake 45 minutes to 1 hour, until a toothpick inserted in the middle comes out clean.  Cool for 10 minutes, then remove from pan and let cool on rack. 


Mascarpone Cream:

8 ounces mascarpone

1 teaspoon vanilla

1/2 cup sugar

2 cups whipping cream


Berries:

Approximately 24 ounces fresh strawberries, hulled and sliced.


Whip mascarpone and vanilla.  In another bowl, whip cream and sugar till soft peaks form. Add mascarpone mixture and whip till combined.


To assemble, cut off heals of cake and save for another use.  Cut cake into cubes.  Layer half of cake cubes on bottom of trifle dish, followed by 1/3 of the berries (place some against side of bowl), then half of the mascarpone cream. Repeat with the rest of the cake, another 1/3 of the berries and the rest of the cream.  Top with the remaining berries.


Serves 8-10.

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