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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
Method
- Take Mascarpone cheese in a bowl and beat with an electric beater till creamy.
- 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.
- Scrape the top most uneven part of sponge cake and set aside. Slice the sponge cake horizontally into 3 parts.
- 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.
- Crumble trimmings and add to cheese-cream mixture. Mix well.
- 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.
- Garnish with a fresh mint sprig and serve chilled.
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