Berry and Prosecco Trifle Recipe
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.
Serves 8-10
Ingredients
| 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.
Directions
- In a medium bowl combine the berries. Set aside.
- Place the mascarpone in a medium bowl. Sift powdered sugar onto the mascarpone, stirring gently. Stir in the lemon zest.
- In another bowl whip the cream to medium peaks using an electric mixer.
- Gently fold the whipped cream into the mascarpone mixture.
- 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.
- 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.
- Refrigerate for at least two hours.
- Garnish with sugared flowers, if desired, before serving.
Preparation Time:
25-30 minutes.
