Recipe courtesy of Giada De Laurentiis
Episode: Sicilian Summer
Total:
1 hr 5 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/2 cup sugar
  • 1 lemon, zested and juiced
  • 16 ounces mascarpone cheese
  • 1 store-bought pound cake, cut into 1/2-inch thick slices
  • 1/2 cup creme de cassis liqueur
  • 2 cups quartered strawberries (or whole blueberries or whole raspberries)
  • Fresh mint leaves, chopped, for garnish

Directions

Watch how to make this recipe.

In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

IDEAS YOU'LL LOVE

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Recipe courtesy of Kelsey Nixon

Chocolate Cherry Trifle

Lemon Scented Meatballs: Polpettine al Limone

Recipe courtesy of Mario Batali

Trifle

Recipe courtesy of No Author

Saffron and Preserved Lemon Scented Shrimp Rice Pilaf

Recipe courtesy of Food Network

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here