Blueberry Triffle with Mascarpone Cream

Layers of sponge cake, mascarpone cheese - whipped cream mixture and blueberry jam set in a glass dish, chilled and served. This is a Sanjeev Kapoor exclusive recipe.

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Blueberry Triffle with Mascarpone Cream

Main Ingredients Blueberry jam, Mascarpone cheese
Cuisine Fusion
Course Desserts
Prep Time 1-1.30 hour
Cook time 0-5 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Blueberry Triffle with Mascarpone Cream

  • 1 cup Blueberry jam
  • 200 grams Mascarpone cheese
  • 1½ cups Whipped cream
  • 5 inch Vanilla sponge cake


  1. Take Mascarpone cheese in a bowl and beat with an electric beater till creamy.
  2. Add whipped cream and beat again. Strain the mixture if the cheese leaves water while beating. Transfer cheese-cream mixture in another bowl and set aside.
  3. Scrape the top most uneven part of sponge cake and set aside. Slice the sponge cake horizontally into 3 parts.
  4. Place 3 parts one on top of the other, place a small glass dish on it and mark. Trim off the extra edges so that the 3 parts fit into the glass dish. Keep the trimmings aside.
  5. Crumble trimmings and add to cheese-cream mixture. Mix well.
  6. Place the base part of the cake in the glass dish and press lightly. Spread a portion of cheese-cream mixture on it evenly. Spread a portion of blueberry jam on top evenly. Place the second cake part on top and press lightly. Repeat the layers of cheese-cream mixture and jam on top. Place the third cake part on top and press lightly. Spread a layer of remaining cheese-cream mixture on top and even it out with a palate knife. Spread remaining jam on top and refrigerate for 1 hour.
  7. Garnish with a fresh mint sprig and serve chilled.