Berry , Mascarpone & White Chocolate Trifles

Berry , Mascarpone & White chocolate Trifles 3

In celebration of Singapores’ National Day , we made these little glass trifles with alternating layers of sponge cake and berry mascarpone and topped with white chocolate ganache. They were supposed to be just red and white (the colours of Singapores’ national
flag) but we ended up adding some blueberries to the top, for some contrast but mostly because we just felt like blueberries! You can use any cake for this, and if you are short on time you could also just crumble the cake and make the layers out of that instead of cutting out the circle shapes.Trifles made a regular appearance in our family get togethers and making them just somehow made us feel a little closer to home.

Berry , Mascarpone & White chocolate Trifles

Makes 5 glass trifles


Sponge cake :

75 g flour

25g corn flour

100g sugar

4 eggs

1 tsp vanilla essence

Berry Mascarpone:

150g mascarpone

1/4 cup raspberries , chopped

1/4 cup strawberries, chopped

Splash of milk

1/4 cup icing sugar

White Chocolate Ganache:

100g white chocolate

100g heavy cream

Topping :

2-3 strawberries sliced

15 blueberries

10 raspberries

You will also need:

5 glasses of 5 cm diameter

A circle cookie cutter of 5 cm diameter

(or glasses and cookie cutter with matching diameter)


Sponge :

Preheat your oven at 180c

Sift flours together.Whisk eggs & vanilla essence until fluffy

Add sugar a little at a time and whisk until the batter falls from the spoon in the form of a ribbon. Fold in the flour with a spatula

Pour into a 7 inch cake tin and spread evenly. Bake for about 30-40 mins until the top springs back. 

Cool your cake completely on a wire rack. 

While the cake is baking, make the berry mascarpone.

Berry Mascarpone :

Mix the mascarpone with the milk until you get a smooth paste, thick enough to spread. Add the berries and the icing sugar and stir to combine. 

Keep it in the fridge while the cake bakes and cools.

While the cake cools, make the white chocolate ganache

White chocolate ganache:

Chop up the white chocolate and place it in a bowl. 

Warm the cream in a small saucepan – it doesn’t need to boil or simmer. Just make it warm enough to melt the chocolate. 

Pour the cream over the chocolate and stir until combined and creamy. 

Assembling the trifles:

Once the cake has cooled, slice it into half with a serrated knife or a cake slicer. Don’t worry , it doesn’t need to be perfect cause you won’t be able to see the layers perfectly once assembled. 

Place the layers on a flat surface and cut out 5 circles from each layer – so a total of 10. You will have leftover cake, so you could probably get about 2 more circles if you cut them close. Or you could save the remainder and make something else, like cake pops or cake french toast. 

Place a tablespoon of the berry mascarpone in a glass and spread it out evenly, push in one of the cake circles, then top with another 1-1.5 tablespoons of mascarpone, then another layer of cake and another 1-1.5 tablespoons of mascarpone. Top with 1-2 tablespoons of white chocolate and garnish with the berries. Repeat with the other glasses. 

Happy National Day ! 

X Anu & Suba


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