Berry and Prosecco Trifle

Sparkling Italian Prosecco is the perfect warm-weather wine, and an ideal partner for fruity treats. Choose whichever berries look best at the market, and feel free to experiment with other fruits as well.

Directions   Print recipe     Email to a friend
Serves 8-10
3 cups berries, such as blackberries, raspberries, blueberries or husked and quartered strawberries
16 ounces mascarpone, room temperature
3/4 cup powdered sugar
1 lemon, zested
1 cup whipping cream
1 1/2 cups Prosecco
1 14-ounce package crisp Italian ladyfingers (savoiardi)*

*You may substitute one angel food or pound cake, cubed.

  1. In a medium bowl combine the berries. Set aside.
  2. Place the mascarpone in a medium bowl. Sift powdered sugar onto the mascarpone, stirring gently. Stir in the lemon zest.
  3. In another bowl whip the cream to medium peaks using an electric mixer.
  1. Gently fold the whipped cream into the mascarpone mixture.
  2. Quickly dunk the ladyfingers in the Prosecco—don’t oversoak or they will dissolve. Arrange the cookies in the bottom of a 3-quart glass bowl or trifle dish.
  3. Place 1/3 of the mascarpone mixture on top of the ladyfingers, then sprinkle with 1 cup berries. Repeat with two more layers each of ladyfingers, mascarpone and berries, ending with the final cup of berries.
  4. Refrigerate for at least two hours.
  5. Garnish with sugared flowers, if desired, before serving.
Preparation Time: 
25-30 minutes.