red white blue trifle

This red, white, and blue trifle consists of diced pound cake slices brushed with simple lemon syrup and layered with fluffy whipped mascarpone and fresh, juicy raspberries and blueberries. Decadent yet light and flavorful. Makes about 8 servings.

What dessert could be more patriotic than this red, white and blue trifle?

Now, this flag cake might be, but it’s a little bit easier and just as delicious! I grew up in a household where my husband’s aunt brought brownie trifles to our family party every Fourth of July. Then I started thinking about the patriotic version. Red, white and blue version. The red and blue are berries, so I kept it simple. And what about white? Instead of a traditional whipped cream layer, in this trifle, fluffy mascarpone whip separates the berries from the lemon syrup-soaked pound cake. perfection.

Lemon, pound cake, berries and cream are a combination that is truly dessert heaven.

To make this red white blue trifle you will need:

Pound Cake – Homemade or, in a pinch, store-bought (one standard homemade loaf or two small store-bought loaves). Lemon – Adds flavor and brightens this dessert. Sugar – Use white granulated sugar to add the necessary sweetness. Mascarpone Cheese – A soft Italian cream cheese with a slightly sweet, nutty flavor. Heavy cream – thins the mascarpone and adds richness and richness. Fresh blueberries and raspberries – These add texture and add some red and blue to this dessert. You can also make sliced ​​strawberries.

Make mascarpone whip:

In a medium bowl, combine 1/3 cup sugar, 1 cup heavy cream, and 8 ounces softened mascarpone cheese.

Then, using a hand mixer, blend until soft peaks form and no lumps remain. Cover and chill until ready to use.

Next, in a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup freshly squeezed lemon juice, and 1 teaspoon lemon zest.

Then heat over medium-low heat, stirring until the sugar dissolves and a syrup forms. Do not boil.

Slice pound cake about 1 inch thick.

Next, use a pastry brush to brush each slice of pound cake with lemon syrup on all sides.

Then cut into 1-inch cubes.

Next, layer half of the pound cake soaked in lemon syrup on a small plate or large deep bowl…

Then, using a large spoon or spatula, add half of the whipped mascarpone in large portions to the top of the pound cake.

Scatter over the blueberries and half of the raspberries. Repeat with remaining pound cake, mascarpone whip, and berries.

Serve immediately, or cover loosely with plastic wrap and chill until ready to serve.

There is absolutely no way to provide this elegantly. I tried. It really was. That being said, there is no other way than to dig deep and scoop it up to serve it (see photo below).

This red, white, and blue trifle is the perfect dessert for summer and even more perfect for the upcoming Fourth of July. Served with creamy mascarpone whip and tart, lemon-soaked pound cake with sweet berries, it’s totally decadent yet light and refreshing, so no one will notice how it looks.

enjoy! If you try this red white blue trifle recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on July 1, 2017 and has been updated with clear and concise instructions, new photos, and helpful information.