This tasty berry malt trifle is an easy recipe perfect for all your summer get togethers. This trifle only gets better over time.
Here’s the deal. I was going to share another recipe with you today until my mother and I had an epiphany that Memorial Day was coming up in just a few days. At that time I remembered that I made a recipe that would be perfect for the holiday. I wasn’t sure if I was going to share the recipe, but in the end decided that it was just too perfect.
I made this berry malt trifle when I was recipe testing my malt cake for Easter. During one of the tests, I accidentally checked on the cake too early which resulted in it sinking in the middle. I hate waste, so a friend suggested I turn it into a trifle. So I layered my malt cake with whipped mascarpone and fruit for a delicious dessert that was gone in a matter of days.
Not only is the berry malt trifle easy to put together, it actually tastes better over time. You can make it the day you need it, but I prefer to make it the night before so the cake can soak in all the flavors of the whipped mascarpone and fruit.
You don’t need an entire recipe for the malt cake, so instead you can easily cut the recipe in half and bake in two six-inch cake pans and still have just enough left over for you to snack. You can also use any of your favorite cake recipes (boxed or not) and add a bit of malt to the batter.
So whip up a berry malt trifle and enjoy the Memorial Day Weekend!!
- ½ recipe for malt cake (click for recipe)
- 1 cup mascarpone
- 3 cups heavy cream
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ lbsstrawberries, leaves removed and cut in half lengthwise
- 1 cup unsliced strawberries
- 1½ lbs fresh blueberries
- Preheat the oven to 350 degrees F. Grease and flour two 6-inch cake pans that are at least 2-inches deep.
- Follow the directions for baking the malt cake (click link for recipe). Cool the cake for 10 minutes before turning out onto a wire rack to cool completely. Cover tightly with plastic wrap and chill for at least 1 hour.
- While the cake is chilling, add the mascarpone, heavy cream, powdered sugar, vanilla extract, and salt to a bowl.
- Whip the cream mixture until it forms soft peaks. Store in the refrigerator until needed.
- Level the layers of cake so there are no bumps at the top. Cut the layers down so they can fit in a single layer at the bottom of your trifle bowl. Top with some of the whipped mascarpone mixture. Place sliced strawberries in the cream so the slices face out along the sides of the trifle bowl. Fill the middle with half the blueberries. Repeat the layers until you reach the top of your trifle bowl. end with a layer of the mascarpone and top with the unsliced strawberries and any remaining blueberries.
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