¾lbsstrawberriesleaves removed and cut in half lengthwise
1cupunsliced strawberries
1 ½lbsfresh blueberries
Instructions
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.
Nutrition
Calories: 237kcal
Keyword berry, malt, summer, trfile
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