Tiramisu Mixed Berry Trifle Cups
Prep Time:
30 minutes
Cook Time:
0 minutes
Serves:
6 servings
Ingredients
- 2 Packages (16 ounces each) Driscoll's Strawberries
- 1 1/2 Cups heavy cream
- 3/4 Cup confectioners' sugar
- 1 Tsp. vanilla or almond extract
- 1 Container (8 ounce each) mascarpone cheese, at room temperature
- 1 Package lady finger cookies, cut in half to make 54 halves
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Package (6 ounces) Driscoll's Blueberries
Directions
- PLACE 1 container mascarpone cheese into a large bowl.
- BEAT mascarpone with a rubber spatula until smooth.
- SET ASIDE mascarpone cheese.
- POUR 1 ½ cups heavy cream into bowl of an electric mixer.
- ADD 3/4 cup confectioners’ sugar and 1 teaspoon vanilla extract.
- BEAT cream mixture until stiff peaks form.
- FOLD whipped cream into mascarpone cheese in three additions until evenly blended.
- SET ASIDE mascarpone whipped cream.
- RESERVE 6 strawberries for garnish.
- HULL remaining 2 packages strawberries.
- PUREE strawberries in a blender until smooth.
- STRAIN strawberry puree through a fine mesh sieve and DISCARD seeds.
- POUR strawberry puree into a wide shallow bowl.
- DIP 18 lady finger halves into strawberry puree until lightly soaked.
- LAYER 3 lady finger halves in bottom of each of 6 serving glasses.
- SPOON 1-2 tablespoons strawberry puree over lady fingers.
- TOP each glass with 3 or 4 blackberries and 5 or 6 blueberries.
- TOP each glass with a layer of mascarpone whipped cream, spreading evenly.
- TOP each glass each with a second layer of lady finger halves dipped in strawberry puree.
- SPOON 1-2 tablespoons strawberry puree over lady fingers.
- TOP each glass with 6 or 7 raspberries.
- TOP each glass with even layer of mascarpone whipped cream.
- TOP each glass with a third layer of lady finger halves dipped in strawberry puree.
- SPOON 1-2 tablespoons strawberry puree over lady fingers.
- TOP each glass with even layer of mascarpone whipped cream.
- DIVIDE remaining raspberries, blackberries, and blueberries between glasses.
- GARNISH each trifle with 1 reserved strawberry.
- REFRIGERATE trifles until ready to serve.
