Blueberry Trifles with Mascarpone Whip

Ingredients 4:

1/4 cup sugar, or to taste

zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling

Directions:
1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar
becomes moist and fragrant.

2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon zest
mixture. Beat mixture with an electric mixer until medium-firm peaks form.

3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle dish.
Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce. Repeat
layering.

4. Trifles can be refrigerated up to three hours before serving.

Notes:

- The jars seen in the photos are made by Weck and were purchased at Terrain. You can also
purchase them directly through Weck's website.
- The layering proportions will vary depending on what size container you use.
- The Mascarpone Whip is adapted from Desserts 4 Today written by Abby Dodge.