A wonderful summer dessert! Quick-simmered fresh cherries cooked into a simple compote and topped in layers with sponge cake and whipped mascarpone cheese! Doesn’t get better than this!
Ingredients
Cherry Compote:
1 ½poundcherries
¼cuporange juice
¼cupssugar
1teaspoonapple cider vinegar
Pinchof salt
Whipped Mascarpone Cheese:
8ouncesmascarpone cheese
4ouncescream cheese
½cuppowdered sugar
1teaspoonvanilla
1sponge cake or angel food cake
Instructions
For cherry compote, half cherries, removing pits. Then add to a medium pot over medium-low heat with sugar, orange juice, vinegar, and a pinch of salt. Cook until cherries come to a simmer and start to break down slightly, but are still in visible halves, maybe 4-5 minutes. Then remove from heat and let cool to at least room temperature.
For whipped mascarpone, combine room temperature cream cheese and mascarpone cheese in a mixing bowl. Beat with a hand mixer on medium speed until light and fluffy. Whip in powdered sugar and vanilla and continue to whip until it resembles a light frosting.
To make the trifles, tear pieces of angel food cake or sponge cake and place in a the bottom of a jar or bowl. Top with a spoonful of whipped cheese and some of the cherry compote. Repeat with 2-3 layers of the ingredients. You should get about 8 mini trifles out of the ingredients or you could layer them into one large trifle cake. Personally, I prefer the smaller versions.
If you have it assembled, the trifle will keep in the fridge for 2-3 days or if you have it in parts, for 5-6 days and you can assemble when needed.